Oat Flour Pancakes (Vegan and Gluten Free)
Oat flour pancakes are tender and fluffy, but more substantial and chewy than pancakes made with all purpose flour. Perfect for a weekend breakfast, they can be whipped up in under 30 minutes. They're gluten and dairy free, and you don't need any complicated ingredients to make them.
Ingredients
- 1½ cups plant-based milk I used almond milk
- 1 teaspoon apple cider vinegar
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons maple syrup
- ½ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Firstly, make the vegan buttermilk by combining the almond milk with the apple cider vinegar. Set this aside for about 10 minutes and allow it to curdle.
- If you're making your own oat flour, put the rolled oats in a food processor and blend until they have the consistency of flour.
- Sift together the dry ingredients (including your oat flour) into a large bowl.
- Add the vanilla to the vegan buttermilk and pour the wet ingredients into the bowl. Stir gently, being careful not to over mix.
- Heat vegan butter in a non-stick fry pan. Add the batter to the pan ¼ cup at a time . Allow the pancakes to cook for 1-2 minutes on each side. Oat flour pancakes darken quicker than wheat flour pancakes.
Notes
- If you're sensitive to gluten, make sure that your oats or oat flour are not processed in factory alongside products that contain gluten.
Nutrition
Calories: 99kcalCarbohydrates: 18gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 367mgPotassium: 86mgFiber: 2gSugar: 3gCalcium: 161mgIron: 1mg
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