Oat Flour Pancakes with Mango Purée

Prep Time

7 minutes

Prep Notes

Pre-heat skillet or electric griddle to 375 degrees.

Cooking Time

10 minutes


12 pancakes at 1/4 cup batter size


1 ¾ cup oat flour

1 teaspoon coconut sugar

1 tablespoon baking powder

¼ teaspoon salt

1 cup almond milk or Almond/Coconut Milk mixture

1 ½ tablespoons olive oil

2 large eggs

½ teaspoon vanilla (Or use almond extract depending on your preference.)

2 cups chopped mango (I prefer to buy organic chopped mango from the freezer section. I allow it to thaw on the counter)


  1. Add all dry ingredients to a mixing bowl and whisk together.
  2. Add all wet ingredients to a 2nd mixing bowl and whisk together.
  3. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
  4. Lightly spray your hot griddle with cooking spray.
  5. Use a ¼ cup measuring cup to scoop the pancake batter onto the griddle.
  6. I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second sidefor perfect pancakes, this may vary on your griddle.
  7. Place the chopped mango into a food processor. I use my ninja food processor. Pulse until a desired consistency is met. Spoon on top of pancakes- serve!


Variations for toppings: pineapple, berries, applesauce...any fruit you desire can be made into a puree. This is a great alternative to syrups.


This recipe has been made dairy free & cane sugar free by Take 2 Wellness!! Was adapted Food Prepper