Oat Flour Pancakes {gluten-free}

Oat Flour Pancakes

I found this recipe about 15 years ago in a magazine called “American Health”, and it’s been a favourite ever since.  This was before the gluten-free diet became well-known, but it was listed as a superfoods recipe in the magazine because it was made with oats, and had an accompanying blueberry sauce recipe, which I’ll also add here, as it’s simple and tasty as well.

I’ve adapted the original pancake recipe slightly to omit sugar, because we always serve them with maple syrup, and the blueberry sauce recipe to omit water; the sauce becomes a bit too thin with any extra water added. Any leftover blueberry sauce can be used as a topping for plain yogurt or ice cream.

These pancakes turn out nice and fluffy, crispy on the edges, and full of flavour.  Today I made these with a side of diced, fresh mango – which is a low oxalate fruit.

Oat Flour Pancakes
dogs like mango too

Oat Flour Pancakes (serves 2)

Ingredients:

100 grams of oat flour, or just under 1 cup (the original recipe only listed volume amounts for oats, not oat flour) if using oats, it will be 1 cup (blitz in a blender or food processor to turn into flour)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plain yogurt
1/3 cup water or buttermilk
1 large egg
1/2 teaspoon vanilla extract
butter or coconut oil for pan

Instructions:

Heat cast iron frying pan over low-medium heat.  Place baking sheet in oven set to lowest temperature, to place the cooked pancakes on to keep them warm.  I also like to put our plates in the oven so the pancakes stay warm longer once they’ve been served.
Mix the oat flour, baking powder, baking soda and salt in a large bowl, and blend well.
Measure yogurt into another bowl or large measuring cup, add egg, beat together, and then add water (or buttermilk) and vanilla, mixing to combine.

oat pancakes
Pour wet ingredients into dry, and mix gently to combine.  Leave a few small lumps in the batter.  Let stand for five minutes.

oat pancakes-2
Add about a tablespoon of butter or coconut oil to the pan, and drop batter onto pan in large spoonfuls (approximately 1/8 of a cup).  When pancakes have started to bubble and look dry around the edges, it’s time to flip.

oat pancakes-4
Repeat with remaining batter, adding a bit more butter or oil every time.

To determine the oxalate content of foods, I most often use information on this University of Chicago webpage, which has the most up-to-date oxalate food content charts that I have found so far. Oat flour is listed as having very low oxalates on their “useful table of oxalate foods” (which can be seen on their site).

Blueberry sauce (makes about 1 1/3 cups)

1 1/2 cups fresh or frozen blueberries (rinsed if frozen)
1/4 cup confectioners’ (icing) sugar
1 teaspoon fresh lemon juice

Instructions:

Combine blueberries and sugar in a saucepan, and stir to blend in sugar.  Cook over medium heat, stirring occasionally, for about five minutes, or until thickened.  Remove from heat and add lemon juice, stir, and serve.

Printable version:

Oat Flour Pancakes (gluten-free, low-oxalate)

Ingredients

For the Pancakes (serves 2 - approximately 10 pancakes)

  • 100 grams of oat flour or just under 1 cup (the original recipe only listed amounts for oats, not oat flour) if using oats, it will be 1 cup (blitz in a blender or food processor to turn into flour)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup plain yogurt
  • 1/3 cup water or buttermilk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • butter or coconut oil for pan

For the Blueberry Sauce (makes about 1 1/3 cups)

  • 1 1/2 cups fresh or frozen blueberries rinsed if frozen
  • 1/4 cup confectioners' icing sugar
  • 1 teaspoon fresh lemon juice

Instructions

For the Pancakes

  1. Heat cast iron frying pan over low-medium heat. Place baking sheet in oven set to lowest temperature, to place the cooked pancakes on to keep them warm. I also like to put our plates in the oven so the pancakes stay warm longer once they've been served.
  2. Mix the oat flour, baking powder, baking soda and salt in a large bowl, and blend well.
  3. Measure yogurt into another bowl or large measuring cup, add egg, beat together, and then add water (or buttermilk) and vanilla, mixing to combine.
  4. Pour wet ingredients into dry, and mix gently to combine. Leave a few small lumps in the batter. Let stand for five minutes.
  5. Add about a tablespoon of butter or coconut oil to the pan, and drop batter onto pan in large spoonfuls (approximately 1/8 of a cup).
  6. When pancakes have started to bubble and look dry around the edges, it's time to flip.
  7. Repeat with remaining batter, adding a bit more butter or oil every time.

For the Blueberry Sauce

  1. Combine blueberries and sugar in a saucepan, and stir to blend in sugar.
  2. Cook over medium heat, stirring occasionally, for about five minutes, or until thickened.
  3. Remove from heat and add lemon juice, stir, and serve.
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