EGGLESS FLUFFY OATS PANCAKES - GLUTEN FREE
- 240 g (1 cup) milk or buttermilk: in this case skip vinegar
- 10 g (2 tsp) white vinegar or apple vinegar or lemon juice.
- 20 g (1+1/2 tbsp) vegetable oil
- 20 g (1 tbsp) maple syrup or honey or sugar
- 135 g (about 1+1/2 cups) old fashioned rolled oats
- 1+1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla paste or vanilla extract
- pinch of salt
- Mix together milk, vinegar and let it rest for 5 minutes. You can also use buttermilk and skip the vinegar step.
- Meanwhile grind oats finely using a food processor.
- Into the milk and vinegar mix add vegetable oil, maple syrup and mix until well combined.
- Add grinded oats, baking powder, baking soda, salt, vanilla into the milk mix and combine. If your batter turns out too thick and hard, add a splash of water or milk to get a more fluid batter. The consistency of the batter depends on the types of oats you use, it should be a medium consistency, not too thick and not too runny.
- Preheat a non-stick pan slightly greased with butter (absorb the excess of butter with a kitchen paper).
- Pour about 1/3 cup of batter in the pan and cook over medium-low heat until the sides are dry but the center sill runny (about 2 minutes).
- Flip pancakes and cook the other side until golden (about 1 minutes).
- Serve immediately with fresh fruit, maple syrup or honey...or your favourite topping!
These cookies are gluten free, only made with oats. Oats is naturally gluten-free, however it could be contaminated iwth gluten because they may be processed in the same facilities as gluten-containing grains.
For this reason, if you’re celiac, I suggest to always buy oats that clearly say it’s gluten-free.
Use a food processor to finely grind your old fashioned rolled oats or use a pure oat flour.
I suggest to use a kitchen scale to measure oats and not cups. Oats can be in different shape, huge whole rolled and small, break rolled pieces: the using a cup won’t be accurate, because 1 cup of whole rolled old fashioned oats has a different weight than 1 cup of break and smaller oats.
Consider that every oats can absorb more or less liquid, so you may need a bit more/less of grinded oats for your pancake batter. It shouldn’t turn out too thick neither too runny.
These Eggless Oat Pancakes are incredibly easy to make, but like all pancakes, you should cook them in the right way.
Preheat a non-stick pan, slightly greased with butter/vegetable oil and absorbe the excess using a kitchen paper.
Cook pancakes on a medium-low heat: in this way you can perfectly cook through, but without drying them too much or burning the top/bottom!
Flip them when the bottom is golden, the sides are dry but at the center the batter is still runny. Now you can cook the other side for about 1-2 minutes until it becomes golden.
Be careful to not over-cook or they become dry!