The pancakes with oat flour are perfect for a light breakfast for all health food enthusiasts.
Delicious gluten-free pancakes, ideal for those who are lactose intolerant. In the batter, I used a plant-based rice and coconut drink and replaced sugar with erythritol, a natural sweetener that does not add calories and does not raise blood sugar levels.
For breakfast, I enjoyed the pancakes with oat flour with fat-free plain yogurt, orange, hazelnut and chocolate granola, and a teaspoon of citrus honey.
With this rich and tasty breakfast, you’ll face your workday with great energy!
The batter for these pancakes is thick and dense, allowing you to make round pancakes. With this amount, you will get 6 pancakes.
If you love to vary your breakfast, take a look at the other pancake recipes.
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3/4 cup oat flour
- 2 tbsp erythritol
- 1 egg
- 1/2 cup rice and coconut plant-based drink
- 1 tsp baking powder
- 1 container fat-free plain yogurt
- 1 orange
- 1 handful of hazelnut and chocolate muesli
- to taste citrus honey
Tools
- Pan
- Mixer
Steps
In a bowl, pour the erythritol and the egg and beat them with an electric mixer.
Add the plant-based drink and the oat flour mixed with baking powder.
Work for 2 to 3 minutes with the electric mixer.
We can proceed with cooking the pancakes; I used a small pan with a diameter of 4.7 inches.
Heat it up and pour two tablespoons of batter; cook over low heat. When you see it solidifying, gently flip them and cook on the other side.
Our pancakes are ready to be topped.
Peel the orange and slice it; cut each slice into four.
On the pancake, pour a layer of plain yogurt, add the orange pieces.
Cover with another pancake, proceeding in the same way, adding hazelnut and chocolate muesli and a tablespoon of citrus honey.
The pancakes with oat flour can be stored in the fridge covered with plastic wrap for 3 to 4 days.
