Decadent Cricket Flour Oat Pancakes


  • 11/2 cups of milk (can be cow, goat, almond, soy...)
  • 3 eggs
  • 1 tablespoon of maple syrup or honey
  • 1/2 teaspoon of ground cinnamon
  • 11/2 cups of Aketta Cricket Flour
  • 1/12 cups of rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • coconut oil (for the pan)

Optional: Add-ins like banana slices, blueberries, nuts, or chocolate chips

  1. Blend the oats in a blender until desired grain size is reached, I prefer finer grains, but whatever floats your boat! Combine oats in a bowl with the milk,eggs, maple syrup, cricket flour, cinnamon, baking powder, and salt and mix in an electric mixer until smooth. Let the batter rest for 10 minutes to let it thicken.
  2. At this time if you wanted to add anything in, mix in your fruit or nuts now!
  3. Melt the coconut oil in the pan and let it heat up before spooning in your batter. Keep in mind that these pancakes are thick and that you will need to spread the batter around the pan in order to achieve a flat pancake.  Because these pancakes are thicker, they will need to cook for longer so cook and flip until both sides and edges are golden brown.
  4. Serve with whatever fixings you want! I like to add clementine slices, banana slices, walnuts, ground cinnamon, and a spoonful of almond butter to top off my stack.

Credit: GourmandaBlog