When I started changing over my favourite recipes to a suitable gluten free version, all I could find was pre-mixes and recipes that contained corn, soy and lots and lots of sugar, we actually had to avoid all of these in our diet anyway. Nothing much has changed today except there is a lot more choice. I am old school and just like to make things from scratch. They really just do taste better and don’t have all the hidden preservatives and nasties that we probably don’t need. Aside from the fact that most corn & soy is GMO these days, I definitely don’t choose that.
Anyhow, pancakes were a favourite in our house of course with small children. Hey, who doesn’t love a pancake? It was also a great opportunity to get these babies of mine in the kitchen from an early age and get them used to bake from scratch. A skill I’m pleased to say, now they have grown, has served them well once leaving home. So today, we’re bringing a great vegan, gluten-free breakfast pancake recipe to try out at home!
When I started bringing GF Oats into Australia in 2009, I was busting to pop some oats into my pancakes and we just loved them. They’re the perfect and one of the best gluten-free breakfast options that are fun to make at home. Now we have finally introduced the flour into our stock lines which makes the step a little easier, as I have been making my own for ages. By all means, if you have some of our oats in your cupboard you can follow this recipe and make your own. Otherwise, happy days we have finally got our own now in stock.
Please enjoy this version, I’m pretty sure you will love them. But please let us know how you went in the comments below or on our social. #gfoatspancakes
- 150g (1½ cup) GF Oat Flour
- 2 tbsp GF Oats Honey or maple syrup
- ½ tsp vanilla extract
- 1 tbsp apple cider vinegar (ensure gluten-free if necessary)
- 2 heaped tsp baking powder (ensure gluten-free if necessary)
- ¼ tsp bicarbonate of soda (baking soda)
- 250ml (1 cup) oat milk – try our recipe with our oat milk making kit (or sub any other plant-based milk)
- Coconut oil, butter, rice bran oil or none if you have a non-stick pan
- Measure the oat flour into a bowl with the bicarb and baking powder, then mix in all wet ingredients. Your goal is a smooth, liquidy bubbling batter.
- If you aren’t cooking the pancakes immediately, you may need to add extra liquid when you do as the oats will soak up a fair bit of moisture and become thick! (however, it is possible to store the prepared batter in a sealed container in the fridge overnight, and thin out the mixture with oat milk until you reach a consistency similar to the original batter).
- Oil your pan and heat gently before adding any batter.
- Ladle in a small amount of the batter and cook on low heat for a few minutes until you see small bubbles forming on the surface of the pancake.
- Use a spatula to carefully flip the pancake and cook for another few minutes, until the pancake is slightly crisp and golden brown.
- Repeat for the rest of the pancakes.
- Best enjoyed immediately!
- You can omit the maple syrup to make these free from sugar.
- The apple cider vinegar is crucial as its acidity needs to react with the alkalinity of the bicarb soda to make the pancakes fluffy. If needed, you can substitute with lemon juice.
- These pancakes are best enjoyed immediately, but they will keep covered in the fridge for a few days.
- To reheat, gently fry them in a dry frying pan over very low heat or pop them in the toaster for a quick and easy solution!