This recipe is dedicated to all my clients who are found to have a gluten and/or egg intolerance and who thought they would never have another pancake. There is life after gluten! Try this and you will love it. It’s light and easy on your tummy. Just the way Sunday brunch should be. 😉

Oat Flour Pancakes (Gluten-Free)
Prep time
Cook time
Total time
Serves: about 12 pancakes
  • ¾ cup oat flour
  • ¾ cup teff flour (highly nutritious Ethiopian grain but found in our stores now too) or buckwheat or rice flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ cup agave syrup
  • 1½ cups almond or soy milk
  • 2 tbsp coconut oil (for frying)
  • 2 tbsp flaxseed meal (which is ground flaxseed) + 2 tbsp water. If you can’t do flaxseed, replace it with egg replacer.
How To Make
  1. Combine flaxseed meal + water and let it stand for a few minutes.
  2. Combine all dry ingredients.
  3. Combine all wet ingredients.
  4. Mix dry, wet ingredients and flaxseed into a liquid dough; if it’s not liquid enough, add more almond/soy milk.
  5. Warm up coconut oil till it’s hot but not emitting any fumes.
  6. Make pancakes to whatever size you like them to be.
You can serve them with yoghurt and fresh fruit or your favorite jam, which would be rose petals jam in my case. 🙂