Oat pancakes with chocolate chips. Gluten-free and lactose-free.

It is well-known that breakfast is a fundamental meal, the most important of the day, so it should be rich and nutritious.

In the morning, the body comes from many hours of fasting, so it needs energy and nutrients to kickstart and face the day, which is why breakfast should never be skipped.

Pancakes can be made in a few minutes, just have a whisk, and you’re done.

For a change, I wanted to use oat flour and lactose-free milk, and I must say they are delicious. If you don’t have oat flour, you can make it at home by blending oat flakes in a food processor.

But how do we prepare the batter?

Nothing simpler. Arm yourself with a bowl and whisk, and mix all the ingredients, starting with the sugar and oat flour, and finally the baking powder, then add the plant-based milk. We try to obtain a batter as smooth as possible, without lumps.

We just need to cook our oat pancakes in a non-stick pan lightly greased with a bit of seed oil.

We use 3 tablespoons of batter per pancake to get medium-sized pancakes, neither too big nor too small.

Once ready, let’s garnish them as we like!

Difficulty: Very easy
Cost: Very cheap
Rest time: 5 Minutes
Preparation time: 10 Minutes
Portions: 8/10 pancakes
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

110.26 Kcal

calories per serving

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Energy 110.26 (Kcal)
Carbohydrates 17.29 (g) of which sugars 5.67 (g)
Proteins 2.26 (g)
Fat 3.72 (g) of which saturated 0.57 (g)of which unsaturated 2.26 (g)
Fibers 1.52 (g)
Sodium 75.56 (mg)

Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Chocolate Chip Pancakes

1 3/4 cups oat flour
1 cup oat milk (or rice milk)
2 tbsp sugar (can be substituted with erythritol)
1 tsp baking powder
to taste sunflower seed oil
1 tsp honey (optional)
1 pinch salt
2 tbsp chocolate chips

Tools

Pan
Food Scale
Whisk
Bowl
Paper Towels

Steps for Chocolate Chip Pancakes

First of all, in a bowl, thoroughly mix the dry ingredients: sifted flour with baking powder, sugar, and salt.
Begin to mix the ingredients well with a whisk, adding honey and milk. Mix well to avoid lumps.
You should achieve a consistency similar to yogurt.
Until you get a nice smooth and homogeneous mixture.
Add the chocolate chips.
Let the mixture rest for 5 minutes.
Oil a non-stick pan and heat it up.
(We use a paper towel to rub it over the whole pan surface).
Then pour the batter, using a spoon and shape the pancake, giving it the classic round shape.
Let it cook for a few minutes until you see bubbles on the surface, gently flip and finish cooking.
Continue cooking the pancakes.
Ready to be served with syrup or the fresh seasonal fruit of your choice.
Great also with a sprinkle of powdered sugar.
Enjoy your meal.

Advice

They keep in the refrigerator for 2 days, covered with plastic wrap or inside an airtight container; it’s also possible to freeze them (better to place them inside special bags) but remember to take them out of the freezer the night before consuming them.

If you don’t have oat flour, you can follow the recipe step by step, substituting it with all-purpose flour.

Oats are a highly digestible cereal and are often recommended for people who have difficulty digesting, such as the elderly or convalescents, and those with colitis and gastritis problems.

Integrating oats into breakfast can be a valid alternative to more common cereals, allowing us to benefit from all the beneficial properties of this food which, as we have seen above, is good for the heart, is very digestible, energizing, and promotes a feeling of fullness.

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