Oat Pancakes: Nutritious, dairy-free, 3-ingredient pancakes

Nutritious and healthy oat pancake, with practically 3 ingredients (+ water and salt) for breakfast or meal

Nutritious and healthy oat pancake, with practically 3 ingredients (+ water and salt) for breakfast or meal

Recipe for 4 people.

Gluten-free, Gluten-free and lactose-free, Lactose-free, Vegetarian

Preparation: 01:10

Intermission: 00:30

TOOLS

1 kettle, 1 non-stick pan(s), 1 ladle, 1 plate(s) (auxiliary), 1 spatula(s), 1 strainer, 1 fine strainer, 1 bowl(s)

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for homemade oat milk cream:

– 2 cups gluten-free hydrated oatmeal – see recipe

– 3 cups filtered water (for blending)

– salt to taste (pinch)

OAT PANCAKES Ingredients

– 2 cups homemade oat milk cream – see recipe

– 4 units of eggs

– 1 cup(s) drained gluten-free oat flakes (from the oat milk production process)

– 1 cup(s) of corn starch

– salt to taste

Ingredients FOR GREATING

– coconut oil to taste (or other oil of your choice)

PREPARATION:

1. This recipe was tested with homemade oat cream.
2. Prepare the oat milk cream in advance (see preparation).
3. Separate the ingredients and utensils for the recipe.
4. This recipe yields 5 20cm pancakes for every 2 portions.

PREPARATION:

Oat milk cream (do this step in advance):

1. Boil water in a kettle to soak the oats.
2. In a bowl, immerse the oats in boiling water, enough to cover them, and let them soak for 30 minutes, covered, at room temperature.
3. Remove excess water into a strainer placed over a bowl. Reserve filtered water.
4. Then put the soaked oats with a pinch of salt and the filtered + filtered water in the blender (see quantities in the ingredients). Don’t beat too much because the cream could become sticky.
5. Filter through a vegetable milk strainer or in a tea towel and set the oats aside to prepare the fit pancake. Another option is to filter it through a fine mesh strainer, but some pieces of oat flakes may pass through and the cream will not be so white (which for some products, such as fit pancakes, is not a problem ).
6. Measure the amount of oat milk cream you will use in this recipe and reserve the remainder for other preparations in a covered glass jar (lasts up to 4 days in the refrigerator).

Oat pancake:

1. Place all the ingredients in the blender (the homemade oat milk, the egg(s), the oats left over from the beaten milk (see the quantity and, if necessary, integrate with other oat flakes), the starch of corn and salt.
2. Beat until you obtain a smooth and homogeneous mixture.
3. Place a pan on the heat, preferably non-stick, with a lower diameter of 20 cm.
4. When it is hot, spread a little coconut oil with a sheet of absorbent paper, just to grease it.
5. Using a small ladle, scoop out enough batter to cover ¾ of the bottom of the pan, place it in the center of the non-stick pan and swirl it around to cover the entire bottom.
6. When it comes out of the pan, turn it over with a spatula and cook it on the other side too.
7. Remove from the pan and set aside on a serving plate.
8. Continue the process with the rest of the dough, greasing it again every 2 pancakes.

FINALIZATION AND ASSEMBLY:

1. Serve to oat pancake for breakfast or stuff it and turn it into your main dish.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.