Oat Flour Ginger Pancakes

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  • Total Time: 35 mins
  • Hands-on Time: 35 mins
  • Makes: 4 servings

Perfect for breakfast in bed or a nice brunch, these Oat Flour Ginger Pancakes will be the perfect way to start your day.


  • For the Pancakes:

    2 cups oat flour

    1 teaspoon baking powder

    1 teaspoon baking soda

    ½ teaspoon Frontier Co-op Sea Salt

    1 teaspoon Frontier Co-op Ginger

    ½ - ¾ teaspoon Frontier Co-op Cinnamon

    ½ teaspoon Frontier Co-op Nutmeg

    ½ teaspoon Frontier Co-op Cloves

    ¼ cup maple syrup

    2 tablespoons vegetable oil

    1 teaspoon almond extract

    1 cup almond milk


    For the Topping:

    1 cup raspberries

    1 tablespoon sugar


    1. In a bowl, combine all dry ingredients.
    2. Add maple syrup, vegetable oil, almond extract and almond milk.
    3. With a whisk, mix well.
    4. On a hot skillet, scoop ¼ cup pancake mix. (approx. 375 F) 
    5. Cook 2 minutes. Flip and cook an additional 2 minutes.

    For Topping

    1. In a small pan, mix raspberries and sugar.
    2. Warm, constantly stirring, until thick.
    3. Place directly on pancakes.
    4. Serve immediately and enjoy!



    Chef Suggestions:
    Finished dish can last 3 to 4 days in refrigerator, stored in a sealed container.

    Can last up to 4 months in freezer.

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