All You Need Is 4 Ingredients!!!
I have seldom been more excited to share a recipe with you than I am right now! Just look at this photo of light and lacy gluten free pancakes, made of oat flour, 100% vegan, drizzled with maple syrup, and utterly delicious. Ever since my local natural foods store finally got a hold of organic gluten free oats, I’ve been experimenting with all kinds of things. Hands-down – this is my greatest triumph to date in the use of oats. Just when I thought pancakes were destined to fade into my distant past, I whipped up a batch of these, with just 4 basic ingredients.
I had been searching the Internet for variants of gluten free pancakes, vegan pancakes, oatmeal pancakes no flour, and etc. Frankly, even when I used to eat wheat, my vegan pancakes were never great. They tended to be heavy, doughy, kind of raw. They weren’t like the light, spongy little pancakes my mother used to make for me when I was a child. In searching for gluten free pancake recipes, I was either finding ones with eggs and milk in them (not vegan), or with ingredients like flax seed oil, egg replacer, xanthan gum and other items I just don’t keep in my pantry.
“Okay,” I said, “I’m just going to give this a try myself without a recipe and with what I have on hand in the kitchen, because to dine on pancakes after years of missing them would be a delight, and if I get nowhere, the experiment will have been worth it anyway.”
O Happy Day! My spur-of-the-moment experiment was a success, and now I have this recipe to share with you!
Easiest Oat Flour Pancake Recipe
Ingredients for a Serving of 8-10 Silver Dollar Sized Pancakes
-1/2 C. Fine Gluten Free Oat Flour (*see below)
-2 T. Sunflower Oil + a little more oil for frying
-Enough Almond Milk to thin mixture to a thick but pourable consistency
-A pinch of salt.
And that’s it!
1. Mix salt into the dry flour.
2. Add 2 Tablespoons of the oil and work it thoroughly into the flour
3. Begin adding almond milk a little bit at a time, stirring constantly until the batter is a consistency that is still pretty thick and glue-y, but pours easily off a spoon.
4. Heat a cast iron frying pan (important to use cast iron), with a bit of oil greasing the bottom of it until the pan is quite hot, but the oil isn’t smoking.
5. Pour pancakes into the hot pan, using 1 tablespoon of batter for each of the silver dollar-sized pancakes.
6. Cook pancakes about 2 minutes on the first side until lots of little holes have formed in the batter. Flip them over.
7. Cook on the second side an additional 2 minutes.
8. Serve with your choice of delicious toppings!
Special Notes On The Ingredients
The Oat Flour – You do not need to buy oat flour! In fact, we can’t purchase organic, gluten free oat flour, ready-milled, where we live. All you have to do is find organic, gluten free oatmeal and run it through a simple, inexpensive food processor for a minute or so to grind it up. Then, sift it carefully through a flour sifter or metal mesh sieve. It’s super easy, and fresher than anything you can buy.
The Almond Milk – You do not need to buy almond milk. We make our own every week. Here is our celebrated Almond Milk Recipe. By making your own, you will save money, decrease your reliance on factories, avoid unwanted additives, and have the freshest possible almond milk to drink and use in recipes like this one. Keep the almond milk handy while cooking these pancakes – the oatmeal batter may thicken while you’re working on a batch of the flapjacks, in which case, you may have to add a few more drops of milk to the batter before pouring out your next batch into the pan.
What Do These Oat Flour Pancakes Taste Like?
That’s what I’d want to know, too! Okay – so chances are you grew up eating wheat flour pancakes. Since going gluten free some years ago, I have discovered that of all of the GF grains out there, oats provide a taste that is the closest to wheat. By contrast – rice flour really doesn’t taste anything like wheat, buckwheat is a little bit like wheat but is very heavy, dark and sourish, and corn flour is really a taste of its own. Oats have a mild, light flavor. You can make cookies and pie crusts with them (have to share those recipes soon!) and not say, “Gosh, this tastes nothing like the wheat I miss so much.” So, I would say that of all of the GF grains and flours I’ve tried, oat flour is about 75% similar to wheat! That’s a far greater percentage of similarity than I would give to any other grain.
These oat pancakes have a clean, bright taste. They taste toasty. They taste fresh and appetizing. And now let’s talk about the property I find most amazing of all – the texture.
The Miraculous Texture Of These Oat Flour Pancakes
This is the part that really blew me away when I took my first bite of these delicious little gluten free, vegan pancakes: they were spongy – like bread!.
I eat my corn tortillas every day, and my invention of polenta bread put sandwiches and pizza back on our menu after bidding wheat a tearful farewell, but these corn-based products lacked the soft, spongy texture that I so valued when we used to bake or own wheat bread here on the family farm.
Imagine, then, my surprise when biting into my first oat flour pancake and discovering that fluffy, spongy texture – something I’d never been able to achieve with vegan wheat-based pancakes, because of the absence of eggs. I actually had to sit down to puzzle out how this had happened and here is my theory:
If you were to add liquid to a cup of wheat flour, it would turn into a thick paste, but it would not be fluffy. By contrast, when you add liquid to oatmeal (as in making hot cereal) it puffs up. I believe the miracle of these pancakes is in the fact that the oat flour has the power to puff up a little once wet, without eggs, egg replacer, flax seed oil, baking soda, baking powder or any other ingredient.
They are perfect, just as they are. I do not believe you will find a simpler recipe anywhere on the web.
Are They Exactly Like Wheat Flour Pancakes?
No. They are a dish of their own. They are a little lighter in color when finished, and a little lacier. They remind me of photos I have seen of the pancakes served in Sweden with lingonberries – so elegant and charming. Just imagine serving these oat flour pancakes with fresh berries, homemade preserves – or with a few ripe blueberries mixed into the batter in summer!
Despite their delicate appearance, oat flour pancakes are filling – maybe even more so than wheat cakes. Oatmeal cereal has always been heralded as stick-to-your-ribs fare, so I’d recommend that you eat in moderation the first time you prepare these to see how full you’ll feel. The above recipe is for 8-10 pancakes, which I divided with my happy husband, but you may have a bigger appetite and be able to eat all of them yourself. You can certainly double and triple the recipe. I felt full after eating just four, but I tend to have a dainty appetite.
If you’re on a gluten free diet, I believe that you will not only discover that this recipe produces pancakes that are as similar to the forbidden wheat ones as you can get, but also, that they are a triumph in their own right.
By finding organic gluten free oats to make your flour from, by making your own almond milk from organic almonds and by purchasing organic sunflower oil, you will be able to create 100% organic gluten free, vegan pancakes. This is a fact of real value.
As the gluten intolerance epidemic spreads, lots of companies are putting GF products out there on the market. The trouble is – if it’s gluten free, it’s seldom vegan, and if it is gluten free and vegan, it’s seldom organic. Most gluten free store-bought breads are risen with eggs (not vegan) and organic doesn’t seem to be on the radar of most GF product manufacturers.
How good it is to know that you can do it yourself, and do it organic. Make your own oat flour and your own almond milk from organic ingredients and you can avoid the pesticides, herbicides and GMOs found in most conventional products. Breakfast is sounding better all the time!
My other concern about GF baked goods and baking mixes is how few of them take nutrition into consideration. A diet of tapioca flour isn’t nutritionally sound, but oats are a whole grain. Vegan and gluten free diners will be happy to know that oats supply healthy helpings of protein, thiamin, phosphorous, niacin, B6, magnesium and iron – plus great fiber!
In sum, the oat flour pancake isn’t a junk food, a filler or a hiding place for toxins. It’s a whole grain, powerhouse food in the guise of a darling little pancake. It doesn’t get much better than that!
Pass the syrup – because you can have pancakes again!
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