The oat flour pancakes are a gluten-free version of the classic pancakes, easy and quick to prepare. A light and tasty variant that you will surely love. To prepare them, I was inspired by my Greek yogurt pancakes recipe. I actually used the same ingredients, adding a little milk to the batter of the American pancakes to make them even softer.
To decorate these pancakes, as tradition dictates, you can use maple syrup, or alternatively, spreadable creams and fresh or dried fruits of your choice. You can also prepare the batter the night before and store it in the refrigerator, then cook the pancakes the next day. Are you ready to start the day? Come on, follow me in the kitchen because the oat flour and yogurt pancakes will be ready in a click!
If you’re interested in more pancake recipes, also check out:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 10 pancakes
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
- Energy 72.08 (Kcal)
- Carbohydrates 10.72 (g) of which sugars 4.31 (g)
- Proteins 3.19 (g)
- Fat 1.99 (g) of which saturated 0.90 (g)of which unsaturated 0.87 (g)
- Fibers 0.80 (g)
- Sodium 15.03 (mg)
Indicative values for a portion of 32 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
- 1 egg
- 150 g Greek yogurt
- 25 g sugar
- 95 g oat flour
- 75 ml milk
- 8 g baking powder
Tools
- Bowl
- Whisk
- Pan
Steps
To prepare the oat flour pancakes, first put the egg, Greek yogurt, sugar, and milk in a bowl and start mixing with a hand whisk until the ingredients are well combined.
Then add the oat flour and baking powder and mix again until you get a smooth and homogeneous mixture. The batter you get will be a bit thick, which is normal: they are not classic pancakes. When you pour it into the pan, you should spread it slightly with the back of a spoon to give it the shape of a pancake.
Heat a non-stick pan 4 inches in diameter separately, and when it’s hot, pour one or two tablespoons of batter. Cook on low flame until bubbles form on the surface.
Then turn the pancake over with the help of a spatula and continue cooking on the other side. Proceed in this way until all the pancake batter is used up.
The oat flour pancakes are ready! You can enjoy them in the classic way with maple syrup and fresh fruit, or with spreadable creams and jam.
Variations and Tips for Oat Flour and Yogurt Pancakes
The pancakes can be stored in the refrigerator covered with plastic wrap for up to 2 days. You can also prepare the pancake batter the night before and store it in the refrigerator. In this way, it can last up to a maximum of 12 hours.
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FAQs for Oat Flour Pancakes
Can the oat flour be replaced with another gluten-free flour?
Yes, you can also use rice flour or any other flour you prefer.
How many pancakes can you eat for breakfast?
The recommended amount is 3 or 4 pancakes.
How do Americans eat pancakes?
They usually eat pancakes mainly for breakfast, accompanied by typical American long coffee, cold milk, or orange juice.
Is it normal for the batter to be thick?
Yes, that’s how it should be because it’s different from a crepe batter which would be more liquid.
Why do they burn when bubbles form?
You probably cooked the pancakes on too high a flame. The pancakes should be cooked on low heat, otherwise, you risk having them burnt on the outside and raw inside. I recommend putting some batter in a very hot pan and cooking the pancakes on one side on low flame. As soon as bubbles form, flip them with a spatula and finish cooking on the other side, also on low flame.
