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Oat Pancakes with Citrus Compote

This no-fail, moist and healthy pancakes recipe will quickly replace your usual plain flour premix.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: Vegetarian
Servings: 10
Author: The Awesome Green


  • 2 cups oat flour choose a gluten-free labeled one
  • 2 organic eggs beaten
  • 1 tbsp pure maple syrup
  • 1 tsp baking soda
  • 1 cup almond milk
  • 1 tbsp raw cacao powder
  • Pinch sea salt
  • 2 tbsp coconut oil melted, plus extra for cooking
  • For the citrus compote
  • 1 lemon peeled and cut into slices (preserve the juices)
  • 2 oranges peeled and cut into slices
  • 2 cardamom pods
  • 1 tsp freshly grated ginger
  • 1 tbsp pure maple syrup
  • 1/2 cup purified water
  • To serve: pure maple syrup


  • Prepare the citrus compote first – add the citrus juices, ginger, cardamom, maple syrup and water into a medium soup pot, bring to boil over medium heat, and simmer for 5 minutes.
  • Remove from the heat and transfer the citrus slices into a jar together with their juices and set aside.
  • In a large bowl combine the oat flour, cacao powder, baking soda and salt.
  • Add the eggs, maple syrup and almond milk, and whisk to obtain a creamy batter.
  • Heat 1 tsp coconut oil into a cast iron skillet over medium heat, and add 1/4 cup of the batter into the skillet.
  • Cook for 2 minutes until bubbles appear on the surface, then flip over and bake for two more minutes.
  • Remove from the skillet and continue the same with the rest of the batter.
  • Serve the pancakes warm, with citrus compote.