oaty pancakes
I make these pancakes probably twice a week as they are such a simple and delicious alternative to porridge, cereal or toast for breakfast. If there is batter leftover, I keep it in the fridge and make a pancake as a snack and once cooked smother it in a layer of nut butter! Yummmmm
Its best to make the batter the night before and let it ferment overnight in the air.
I’ve tried different gluten free oats over the years and hands down Irish owned Merry Mill Porridge from the Scully family in Co. Laois do the best organic gluten free oats. The oats blend into a soft flour and creates the perfect conditions for fluffy pancakes! I can also very much so relate to their mantra that health is the root of all happiness, good food is medicinal and when you do what you love and love what you do the future seems very bright.
These pancakes are a big hit with kids and adults alike. Maybe add 2 bananas if making them for kids to add that little more sweetness!
ingredients
Makes 8 medium size pancakes
175g gf oats
3 tsp baking powder (doves gf is the best!)
1/2 tsp bicarbonate of soda (doves gf is the best!)
1/2 tsp cinnamon
big pinch of pink himalayan salt
1 ripe banana
1 tbsp apple cider vinegar
1 tsp vanilla extract (Nelsen Massey is best!)
2 tbsp flaxseeds
1 tbsp nut butter
225ml oat/almond/coconut mylk
method
Start by grinding your oats into a fine flour. I do this in a nutribullet and it takes less than 5 seconds as the oats are already quite fine.
Add flour to a large bowl, followed by the baking powder, bicarbonate of soda, cinnamon and salt. Give it a good mix and set aside.
With the same nutribullet jug you used to grind the oats, add your banana, flax, vanilla extract, nut butter and plant mylk. Blend until smooth.
Pour the wet mixture into the dry mixture and add your apple cider vinegar. Watch as the acid reacts with the rising agents and forms bubbles- this is what will give your pancakes a nice rise!
Either leave overnight or make 1 hour before serving
With a non stick skillet pan, add 1 tsp of coco oil and turn the heat up high. When it begins to sizzle, add 2 tbsp of the mixture and flatten it with the back of a spoon and turn down the heat to medium. I usually fit 3 pancakes on the one skillet. Once bubbles start to form flip over. It usually takes 3/4 minutes each side
I serve these with all my fave toppings: coconut yoghurt, hemp seeds, granola, berries and nut butter
If you’re planning on eating these with someone or doubling the recipe to have with others its best to stick on the oven on a low heat so you can add the cooked pancakes to the oven to keep warm.
I hope you love these as much as we do! Enjoy and let me know if you have any comments or questions!
clodagh x
