… could even be four ingredients if you don’t want to sweeten your batter.
Whether oats can be included in a Coeliac gluten free diet is somewhat controversial. While most people with Coeliac disease will happily tolerate oats which have not been contaminated with wheat others, may cross-react to a gluten-similar protein in oats. If you’re one of those people, sadly this recipe is not for you. If you tolerate oats just fine then keep on reading!
Now I can’t promise you that these pancakes will fulfill your dreams of fluffy, soft, wheat-free pancakes. That is simply not the goal of them.
Instead, these pancakes are hearty, filling, nutritious, moist, and decadent. They provide a very nourishing meal, which is super high in fibre and packed with healthy fats to reduce your cholesterol and improve heart health.
They take mere minutes to prepare and keep exceptionally well. I have successfully reheated them in the TOASTER many-a-time!
- 2 Cups of Gluten/Wheat Free Oats
- 1 tsp Bi-Carb Soda
- 1 Tbs Sugar (Optional – I used coconut sugar because it tastes like maple biscuits)
- 1 Tbs Ground Flaxseed (also known as Linseed)
- 1 1/2 – 2 Cups Plant Milk
- Put all dry ingredients in a blender or food processor and blend to the finest powder you can.
- Transfer into a bowl, make a well in the centre and whisk in 1 1/2 cups of milk, trying to avoid making the mixture lumpy. You can probably do this in your blender too. I haven’t tried but don’t see why it wouldn’t work. As your batter sits it will thicken up and you can add a bit more milk to thin it out to a pouring consistency
- Cook in either a good non-stick pan or a slightly greased pan on a medium heat. When bubbles start to form on the surface and the edges start to firm up your pancakes are ready to flip!
- Cook on the other side until crispy and golden and you’re done!
I added a Tbs of pure cacao powder to the tail end of the batter to make some delicious chocolate pancakes for this delectable banana split inspired breakfast. Cacao also provides an extra boost of iron.