Oat Pancakes - Gluten and Dairy Free
 
 
Author:
Serves: 2-4
Ingredients
  • 100g porridge oats (not instant)
  • ¼ teaspoon sea salt
  • 1 teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • 100g almond, soy, rice or regular milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon sunflower oil
Instructions
  1. Place the oats and salt in a blender or food processor and blend until you have a fine flour consistency. Place into another bowl and stir in baking powder and cinnamon.
  2. In a separate bowl, whisk together milk, egg and vanilla and then stir the wet ingredients into the dry until thoroughly combined. Do not let it rest, as it will get too thick. If this should happen just add a bit more milk.
  3. Pour ½ teaspoon of oil onto a griddle, cast iron pan or heavy based frying pan. Smooth the oil onto the pan with a piece of paper towel. Turn on the heat to medium high and when hot, add a scant ¼ cup measuring cup of the batter onto the frying pan. You will get approx. 4 pancakes at a time onto the pan. Cook two minutes per side. Repeat with the rest of the batter until all the pancakes are cooked. I place mine in a warm oven (250F) while I'm making the entire batch.
  4. Top with syrup - see recipe below.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/01/03/oat-pancakes-with-ligonberry-blackcurrant-maple-syrup/