Those fluffy gluten-free walnut pancakes are so easy and quick to make. In fact you can make those in your blender. Just dump all the ingredients and pulse to incorporate! Yes! It is that easy. And they are so aromatic and delicious. They remind me the flavors of my walnut cake. And yes trust me those are the best walnut pancakes that you will ever make!

What you will need

  • Walnuts. The star of the show! I have made this recipe with walnuts and pecans and both work just fine. However I haven’t make this will any other nut so if you want to substitute I don’t know how the rest of the nuts would behave.
  • Eggs. I like to use pasture-raised eggs as I feel that the animals get tried better in the pastures. But feel free to use what you have on hand.
  • Milk. You can use any milk of your choice. I have done this with regular cow’s milk and almond milk and the final result was equally delicious. If you want to keep this dairy-free you can use any dairy-free milk that you like.
  • Oat flour. The oat flour helps to thicken up the batter and make those pancakes fluffier. Just make sure that you use gluten-free oat flour to keep this gluten-free.
  • Party staples: Spices, Baking powder, honey, oil. I used olive oil but you can use avocado or melted coconut oil. Also honey is optional in this recipe and if you are serving this to a baby then you should skip it.

How to store

You can either store the best walnut pancakes in an air tight container in your fridge for up to 3 days. Or you can even freeze them for up to 3 months in freezer bags. I always have some on my freezer for the difficult weekday breakfasts which I need something quick and easy to serve to the family.


Panos is in love with his eco-friendly natural bamboo plates and if you like them as much as we do, head over to Bubba Boo website and use code PANOSEATS to get 12% off *.

Do you need more healthy breakfast inspiration?

If you liked the best walnut pancakes, then you should check out also my:

The best walnut pancakes

Recipe by Panos EatsCourse: BreakfastDifficulty: Easy


Prep time


Cooking time




  • 2 eggs

  • 1/4 cup milk of your choice

  • 2 tbsp olive oil

  • 3/4 cup walnuts (90 gr)

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp clove

  • 2 tsp baking powder

  • 1/3 cup oat flour (75 gr)

  • 2 tbsp honey (optionally)

  • zest of one orange


  • Add all the ingredients in a blender and blend away
  • Grease lightly your non-stick pan
  • Add one heaping spoonful of the batter per pancake and let cook over low heat
  • When bubbles have formed on the top of pancakes (around 2-3 min), flip with a spatula
  • Cook on the other side and serve with crushed walnuts and maple syrup

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