I’m a little pancake obsessed. I like them flat, thin, fluffy or fat. I like them covered in syrup and melting butter or spread with Nutella or cream cheese. I like them peppered with blueberries or bananas, or wrapped around red berries. I am an advocate of the entire pancake family, including its many cousins such as waffles, Dutch Babys, pikelets, blinis, crepes and drop scones. I make pancakes most weekends and, and always once or twice during the week. It’s not just that I like to eat them, there is something about those little pools of batter transforming into fluffy discs that entrances me. I’ve been working on something for quite some time and that is an ‘ultimate’ Gluten Free pancake recipe. I have a fondness for American style pancakes, the fluffy white ones with buttermilk, baking soda and melted butter, but I have been avoiding gluten of late. Since I have deemed November ‘Oat Month’ I thought it the perfect moment to share my oaty creations.
These oat pancakes are fluffy, slightly sweet and easy to cook. I’ve actually taken to making double batches of the flour mix so I can store some on the side for quick use. If you are the organised type you could mix up a big jar of this stuff and keep it on hand for lazy weekends. I like to dot the freshly pooled batter with blueberries or slices of chopped banana and let the fruits sizzle and caramelise when I flip the pancake. The oat content of these means that they stray into ‘healthy food’ territory and, depending on what you eat them with, can even be regarded as a wholesome and sustaining breakfast option.
Oat Pancake’s (Gluten Free)
1½ cups oats (GF if necessary)
½ cup flour (for gluten free use buckwheat or GF flour mix OR just add another 1/2 cup oats, bearing in ming the texture will be slightly different)
2 tsp baking soda
1 tbsp vanilla sugar (if you can’t find this use icing sugar and add ½ tsp vanilla essence to the batter)
1 tsp cinnamon
4 tbsp milk (you could use buttermilk or avoid dairy with nut, oat, rice or soya milk)
Optional: blueberries, sliced banana or chocolate chips
- Add the oats, flour, baking soda, salt, vanilla sugar and cinnamon to a blender or food processor and blitz to a fine crumb.
- Mash the bananas in a bowl and whisk in the egg and milk.
- Add the dry ingredients into the wet and stir to combine.
- Allow the mix to sit for a few minutes whilst you prepare a non-stick pan with a little butter and/or oil. Stick to a medium heat to allow the pancakes to cook through without burning.
- Measure out a heaped ¼ cup of mixture at a time. Now’s the time to scatter in blueberries, chocolate chips or sliced banana.
- Watch the surface of the pancakes for bubbled and holes, once you see these quickly flip over and cook for a minute or so on the other side until golden brown.
- Serve with a dab of butter, maple syrup, jam or a side of bacon.
This amount of mix makes about 280-300g. If you make this in bulk just remember that you will need 1 banana, 1 egg and 2 tablespoons of milk for every 140-150g of oat mix.