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Oat Flour Pancakes

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

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Author Samantha

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)
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup plain yogurt
  • ⅓ cup water or buttermilk
  • 1 large egg
  • ½ teaspoon vanilla extract
  • butter or coconut oil for pan

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

  • 1 ½ cups fresh or frozen blueberries rinsed if frozen
  • ¼ cup confectioners' icing sugar
  • 1 teaspoon fresh lemon juice

Instructions

For the Pancakes

  • 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.
  • Pour wet ingredients into dry, and mix gently to combine. Leave a few small lumps in the batter. Let stand for five minutes.
  • 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.
  • Repeat with remaining batter, adding a bit more butter or oil every time.

For the Blueberry Sauce

  • 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.