These healthy Oats Pancakes are made without eggs and gluten free: made only with rolled oats, without refined sugar and butter, they are still incredibly fluffy, moist, soft and delicious!The vinegar added to the milk, reacts with baking soda and let the pancakes rise, giving them a soft and fluffy texture.Oats make you fell full for hours, so you'll have a tasty rich breakfast with low calories.Oats is naturally gluten free, however, oats are often contaminated with gluten because they may be processed in the same facilities as gluten-containing grains like wheat. For this reason if you're celiac, I suggest to always buy oats with the gluten-free mark on the packaging, so you're sure that oat was not contaminated with gluten.I've added maple syrup to the batter to get more tasty pancakes, but you can skip it and use maple syrup only as topping and add some fresh fruit and nuts on top of your pancakes!You can prepare them and frozen cooked panckaes for up to 3 months: so you can prepare your breakfast every morning in 1 just minute!If you don't like oatmeal but you're looking for a healthy and delicious breakfast, this is the perfect recipe for you!
240 g(1 cup)milkor buttermilk: in this case skip vinegar
10 g(2 tsp)white vinegaror apple vinegar or lemon juice.
20 g(1+1/2 tbsp)vegetable oil
20 g(1 tbsp)maple syrupor honey or sugar
135 g (about 1+1/2 cups)old fashioned rolled oats
1+1/2 tspbaking powder
1/2 tspbaking soda
1 tspvanilla pasteor vanilla extract
pinch of salt
Instructions
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!
Video
Notes
You can serve with fresh fruit.Store in refrigerator for 3 days or in freezer up to 3 months.