Protein pancakes with oat flakes, blended and used instead of flour. We can therefore define them as pancakes well tolerated by celiacs because as we know oats are naturally gluten-free grains, but it is important to ensure the source and that it has not been contaminated by other grains. The use of ground oat flakes instead of flour ensures these pancakes have a high amount of protein and fiber considering also the low sugar and fat content of the recipe, I can undoubtedly define them as a light food suitable for those following a fit diet.
The oat flake pancakes are easy to make and quick, but you can also prepare them in advance and keep them in food bags for a few days. For those who wish to prepare the classic pancakes I recommend this recipe.
For those who want to follow a healthy diet, with low fats and sugars, I also recommend
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 8 pancakes
- Cooking methods: Stovetop
- Cuisine: International
Ingredients
In the ingredients, I indicate 120g of ground oat flakes, but you may need up to 150g depending on the size of the eggs you use; the consistency should be that of a thick batter as you can see in the photo.
- 1 egg
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1/2 cup milk
- 1 1/4 cups oat flakes (ground to flour)
- 1/4 teaspoon baking soda
- 1 tsp cream of tartar (or baking powder)
- 1 pinch salt
- 1/2 teaspoon vinegar
- as needed butter (to grease the pan)
Tools
For the success of these pancakes, it is important to blend the oat flakes well and use a good non-stick pan. To blend the oat flakes well, I use the chopper I suggest in the tools, and I invite you to read my review on the product.
- 1 Chopper
- 1 Electric whisk
- 1 Pan
- 1 Spatula
Preparation
Place the whole egg in a bowl, add the sugar, and start mixing with the electric mixer. Continue adding the oil, milk, ground oat flakes, cream of tartar, baking soda, and finally vinegar. When all the ingredients are combined, your batter will be ready.
Lightly butter the pan and heat it. Once hot, lower the heat to medium and start cooking one pancake at a time by pouring a ladle of batter into the pan; wait for the surface to become ‘bubbly’ and not sticky, then it’s time to use the spatula to flip your pancake. Cook this side as well, then remove it from the heat. Continue this procedure to the end of the batter; I got 8 pancakes.
NOTES
These pancakes, like the classic ones, keep well in airtight food bags for several days to be consumed as needed. I often reheat them in the microwave and fill them with maple syrup.
If you liked the recipe or have any questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram, and Twitter.
