They’re a healthier alternative to your classic pancake mix, but just as delicious.

what you need:

silken tofu

almond milk

avocado oil

agave nectar

gluten-free flour

gluten free oats

baking powder

sea salt

coconut oil


Place all of the ingredients except for the coconut oil in a blender.

Blend until smooth.


Melt ½ tablespoon of coconut oil in a nonstick skillet or griddle set over medium heat. Scoop a heaping ¼ cup of batter onto the pan.


Repeat with the remaining batter and serve warm with toppings.


Storage: Store pancakes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. 

Becky’s tips

Ready to make this?