Comments on: Oat and Almond Flour Pancakes

By: Kristen

Kristen — Sat, 21 Jan 2012 15:00:55 +0000

I just made them this morning for my husband and I, and we LOVE them! I am a huge health nut and try to make all sorts of “health” recipes… this one is on our repeat list Thank you for sharing!!

By: Tabetha

Tabetha — Mon, 01 Nov 2010 15:11:41 +0000

Good thinking Ann! We’re back again to make these pancakes for the fifth time!

By: Ann

Ann — Mon, 11 Oct 2010 15:06:11 +0000

Tabetha,
Yes, I’ve heared it all about agave – but one brand seems to have better processing than the rest so I stick to that one, whether or not that’s true. Also, I eat it in moderation – I just try to mix up my natural sugars so I’m not over-doing any of them but basically just over-doing all of them:) It’s frustrating how they prove something bad that was previously proven good, but then disprove it later. I just do moderation!

By: Tabetha

Tabetha — Sun, 10 Oct 2010 16:01:12 +0000

Oops, one more thing about agave: The fructose content in agave is 75% in agave nectar compared to 55% in corn syrup, so essentially it’s worse!

By: Tabetha

Tabetha — Sun, 10 Oct 2010 15:59:45 +0000

Hi! I found your blog on the internet and tried your recipe. Really good, I just wanted to offer my variation (varied out of necessity and turned out good.) I substituted spelt flour for oat flour (therefore, they weren’t gluten free) and found that they were a little too dry, so this morning I did 3/4 liquid (whole milk, though). They turned out perfectly! Also, my sister called yesterday and mentioned that many people think agave nectar is healthy, but it is actually similar to corn syrup. It is a highly processed product and it is digested by the body the same way corn syrup is. (I had no idea! I thought I would mention it here.) This morning we just used a tablespoon of organic sugar. Finally, we topped our pancakes with honey!! Yum!

By: Shan

Shan — Wed, 21 Jul 2010 16:51:53 +0000

Those are excellent pancakes… my husband goes nuts for them! Another amazingly delicious idea is to substitute the oat flour for brown rice flour – INCREDIBLE!! With the rice flour, you might want to add a bit more water tsp by tsp to get a good consistency. I always make a whole bunch extra and freeze them for throwing in the toaster another day – yummers!

By: Ann

Ann — Tue, 23 Feb 2010 15:33:23 +0000

Thanks for your comment, the last time I made them they were dry as well – but before I made them over and over and they were not dry- I will get to the bottom of this and make sure it is consistent! I prefer the oat mixed in with the almond flour so that it’s not as grainy and eggy as all the almond-only pancakes I’ve tried.

By: Jose

Jose — Tue, 23 Feb 2010 14:37:50 +0000

Mine turned out a bit dry and dense. I’ve tried other almond meal only pancakes which have been less so. I’m curious about the omission of butter or some sort of oil. Is it to make it lower in fat?

By: Tanya

Tanya — Tue, 14 Jul 2009 02:45:10 +0000

I can’t wait to try this!

By: Ann

Ann — Tue, 07 Jul 2009 02:40:17 +0000

Yep! Whole Foods- or most natural food stores should have it. I bought it originally to replace electrolytes when my son was sick, but he didn’t like it – so, it has worked wonders in recipes!