Delicious Oat Pancakes (gluten and dairy free – not paleo)
Wheat free * Dairy free * Gluten free * Vegetarian * Parve
Breakfast, what a great way to start a blog.
First let me welcome you and tell you how happy I am you are here checking out my blog. About 2 years ago I went dairy-free and recently have become wheat free (and a lot of other stuff) as well. I decided to treat this as an adventure – not a curse. I have many (MANY) years as a food professional and hope to share my knowledge and experience with you. I’m finding that the more creative I am with my meals, the less I care about what I am living without – and those things I am missing I hope to recreate – like these pancakes. I like these because unlike many of the other gluten-free recipes I found, these do not have gum or starch in them.
Please join me on this adventure and feel free to ask questions and leave comments along the way.
Long before I became wheat-free (or even dairy free for that matter) I tasted a bunch of gluten-free pancakes at a food show. I was singularly impressed with how horrible they were (hopefully over the years the formulas have improved). These are a whole lot better than those – but more like whole wheat pancakes than those made with white flour. I’ve tested these pancakes on seven gluten-eating friends and all have loved them. Enjoy…and let me know what you think.
1 1/4 cups oat flour (I used Bob’s gluten-free)
1 tablespoon coconut flour or additional oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon coconut oil or vegetable oil
3/4 cup soy milk or any other milk substitute (or milk, if you can)
2 tablespoons firmly packed brown sugar or granulated sugar
1 teaspoon vanilla
Coconut or vegetable oil
Maple syrup or agave
1. On a piece of wax paper, stir together the oat flour, coconut flour, baking powder, baking soda, and salt. In a medium bowl, beat the egg with the coconut oil until combined (if the coconut oil is solid, you may want to melt it before adding). Stir in the soy milk, brown sugar, and vanilla until sugar is dissolved. Stir in the dry ingredients until the batter is fairly smooth and there are no more large lumps (small lumps are okay). Let stand 5 minutes to thicken.
2. In a 10-inch non-stick skillet, over medium high heat, grease the pan with coconut or vegetable oil. When it is hot, spoon/pour 2 tablespoons batter into the pan for each pancake. Cook until bubbles start to burst on top. Turn and cook 1 to 2 minutes longer or until cooked through. Put on plates and serve with syrup, if desired.
Makes: 12 (3-inch) pancakes Serves 2 to 4 depending on your appetite
Tip: You can freeze any leftovers. Stack them with 2 pieces of wax paper between each pancake, than wrap in foil or put in a freezer bag. To reheat – microwave 20 to 30 seconds for a single pancake – longer for more.
1. Prepare the recipe for Oat Pancakes but increase the oat flour to 1 1/2 cups; let stand 5 minutes to thicken.
2. Preheat your waffle iron; brush with coconut or vegetable oil. Pour all the batter over the waffle iron and spread almost to the edges. Close iron and cook 4 to 5 minutes or until waffles are cooked through.
Makes: 4 individual waffles Serves: 1 to 4 depending on your appetite