These sugar-free pancakes are healthy and packed full of protein and fibre. They are suitable for freezing too.


  • 3/4 cups rolled oats
  • 3/4 cups all-purpose flour
  • 2 tablespoons coconut sugar
  • 2 tablespoons ground flaxseed
  • 1/2 teaspoons ground cinnamon
  • 1 tablespoons baking powder
  • 1/4 teaspoons salt
  • 1 1/4 cups dairy or non-dairy milk or more as needed
  • 1 large egg
  • 4 tablespoons unsalted butter, melted, plus more for skillet (or substitute with coconut oil)
  • 2 teaspoons vanilla extract


  • Place the rolled oats in a high power blender and pulse until the oats reach a fine, powdery consistency.
  • Add the flour, flaxseed, coconut sugar, ground cinnamon, salt and baking powder and pulse to combine.
  • Add the milk, egg, butter and vanilla extract and pulse until combined.
  • If the batter is too thick, add more milk (1 tbsp at a time) and pulse until it reaches the right consistency.
  • Lightly grease a non-stick skillet with melted butter or coconut oil.
  • Heat the skillet over medium heat until hot
  • Drop 1/8 cup of batter for each pancake onto the hot skillet
  • Cook until small bubbles begin to form on the top.
  • Carefully flip the pancakes and cook on the other side 60-90 seconds or until cooked through.
  • Serve with fresh berries.