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1/4 cup uncooked oats
1 cup berries
12 almonds
1 tsp cinnamon
1 whole egg
1/4 tsp turmeric
Small handful chopped mint


To prepare the batter, mix oats, egg, cinnamon, turmeric and 2 Tbsp. water (add more as necessary) in a blender until smooth. The consistency should be slightly thick, yet pourable.

Drop large spoonfuls of the batter into a nonstick pan, or a normal pan coated with 1 tablespoon coconut oil or olive oil.

Cook the pancakes on medium-low heat for 3 minutes each side.

Microwave the berries in a bowl for 1 minute so that they release their juices, or cook on medium heat in a small pan.

Top pancakes with the berries and their juices, almonds, and extra cinnamon if desired, and garnish with chopped mint.

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