Gluten-free, refined sugar-free, high protein, cross between a fluffy pancake and a crepe; can be made savoury or sweet; one dish… these are a winner!  Yes, the recipe is by weight, but that’s how we cook over here, and I just didn’t get a moment to convert it, so my apologies!  If you haven’t purchased a kitchen scale yet, now is the time! 🙂 You can make these the night before.  In fact, the longer they sit, the more the flavour of the cinnamon comes through.  These are quick, easy, and delicious!  Enjoy 🙂

The Best Gluten-Free Pancakes! 


160g of gluten-free oats

250g of milk

170g skyr plain yogurt

30g coconut oil

2 large eggs

1 tsp cinnamon

1 Tbs baking powder

1 tsp talt

1 Tbs Monkfruit sweetener (or sugar)



  1. Add all ingredients to a high-speed blender and blend until incorporated (about 30seconds – 1 minute)
  2. Heat a pan with non-stick spray or butter over medium-heat
  3. Once hot,  add batter to pan
  4. Flip once bubbles form in the middle of the pancake
  5. Cook for another minute or two
  6. Serve as desired