This Healthy Oat Flour Pancake recipe is dairy free, wheat free and refined sugar free. Oat flour gives this healthy pancake recipe a beautiful texture. These pancakes are perfect for breakfast or a healthy snack.
How to Make Oat Flour Pancakes
Using oat flour is a gut friendly alternative to using wheat flour. Oat flour is high in fibre, complex carbohydrates and contains the amino acid, glutamine. Making oat flour pancakes is really simple and quick. As with any other pancake recipe, it works best to sieve all of the flours together first into a bowl as well as the baking powder. I like to whisk the flours to combine as it helps to maintain the airiness that you get from sifting.
The next step is to make a well in the centre of the flour, crack the egg in and pour in the vanilla extract. With the whisk in one hand and the milk in the other, gradually pour in the milk as you whisk it through the flour. During this process it is best to allow the flour to gradually be grabbed into the mixture by the liquid as you whisk.
Once the mixture is well combined, set it aside for 5 minutes before frying in batches.
Best Oil To Use for Frying Pancakes
I have used all sorts of oils to fry pancakes with and I would have to say that what works best really comes down to what sort of pancakes you are making. For gluten free pancakes (using flours like buckwheat flour, tapioca starch and rice flour) I prefer to use macadamia oil or rice bran oil. I find that gluten free batter tends to stick a lot more to the pan, especially if the pancakes are also egg free.
For these oat flour pancakes extra virgin olive oil worked really well.
Other oils to use for frying pancakes include:
- vegan butter
- cold pressed coconut oil
If you are using a non-stick pan you can really use a little of whichever oil you prefer. If you aren't dairy intolerant then butter will always be the best option for frying pancakes.
Serving Suggestions for Pancakes
My go-to ways to serve pancakes are:
- warm with honey and butter (or dairy free butter)
- topped with almond butter and chia jam
- served fresh berries, yoghurt and pure maple syrup
- stacked with banana slices and drizzled with raw honey
- drizzles with Tahini Vegan Chocolate Sauce
How to Make Oat Flour
You can easily make your own oat flour by adding rolled oats to a food processor or blender (a bullet blender works well) and blending on high. Oat flour bought from the shops is slightly different as it is made from oat groats rather than rolled oats, however I find that it still works well making it this way in a pinch.
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- Measuring Cups & Spoons
- ¾ cup oat flour
- ½ cup buckwheat flour
- ¼ cup tapioca starch
- 2 teaspoon baking powder aluminium free
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup soya milk or other plant based milk
- extra virgin olive oil for frying
- Seive oat flour, buckwheat flour, tapioca starch and baking powder into a bowl. Whisk to combine and then form a well in the centre using the back of a spoon.
- Crack egg into centre of the well and then add vanilla extract.
- Gradually start pouring milk into the centre of the well while whisking to combine at the same time. Whisk mixture in the centre of the bowl so that the wet ingredients gradually pull in the dry ingredients. Continue this process until the dry ingredients are fully incorporated into the mixture.
- Drizzle extra virgin olive oil into a frypan on a medium heat and swirl around to coat the base of the frypan. Once the pan is heated, begin adding portions of batter, frying around 3 pancakes at a time.
- Once the bubbles start to rise to the top of the pancakes it is time to flip them over. Cook on the second side until golden brown and then transfer to a plate. Cover with a clean tea towel while frying remaining batches.
- Once all pancakes are cooked, serve as desired.
StorageStore pancakes in an airtight container on the counter for maximum 2 days or in the fridge for 3-4 days.
Make Your Own Oat FlourMake your own oat flour by blending rolled oats in a food processor or high powered blender.
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