This almond and flax pancakes recipe is naturally gluten free and I've also used almond…
Simple recipe for pancakes made with oats, gluten free flour and dairy free milk. Easy to digest and delicious to eat.
Why make this recipe?
- Light & easy to digest pancakes
- Nutritious & full of fibre
- More filling than usual pancakes
Any specialist equipment needed?
Any frying pan will do, but I’ve recently bought a 4 pancakes frying pan and love how uniform my pancakes are. They also seems to cook better and they are a bit thicker as the batter doesn’t run out.
Ingredients & Possible Substitutions
I used Scottish oats, but you can use any type of oats, in particularly rolled or basic oats. I prefer not to use instant oats as they are too finely milled and not as nutritious as normal oats.
I choose to make this recipe gluten free, but you are welcome to swap the flour for normal plain flour if you wish (you won’t need to use the xanthan gum if you do).
Dairy free milk
Again, I wanted to make this recipe suitable for my diet, so I’ve use dairy-free milk, but you are welcome to use any milk (or water) you have available.
Only use xanthan gum if you are using gluten free flour, as gum helps to keep everything together (it replaces gluten in flour)
Don’t skip the salt (unless for a health reason) as it helps with the flavour. You might find pancakes without salt a bit bland.
What can you serve with your pancakes?
If you want to keep these pancakes easily digestible (aka Low FODMAP) stick to raspberries, maple syrup or dairy free yoghurt. Otherwise anything goes!
- Maple or Date Syrup or Honey
- Chocolate Spread
- Peanut Butter
- Pumpkin Butter
- Soft Cheese
- Any kind of jam or marmalade
Can I scale up or down this recipe?
Yes, of course, you can. This recipe gives you about 10 small pancakes, which is perfectly good portion for 2 adults or as a snack portion for 4 people. You can easily double the recipe if you are cooking for a family or want to make some pancakes and freeze them later.
My top tips on making this recipe successfully the first time round
This pancake recipe is pretty standard as a pancake recipe, but there is one step that I like to do before I mix everything together. To make sure that my oats are as soft as possible (and easy to digest) I leave them to soak in a boiled water. You can prepare them in the evening and leave them (covered) in the kitchen (or put them in the fridge if you remember, when they are cold).
This recipe and me
I wanted to create a breakfast pancake recipe that would be nutritious, full of fibre, but equally easily digestible. This is the reason why I’ve chosen the gluten free flour and dairy free milk, although if you want to make your pancakes for anyone who is allergic to gluten, use gluten-free oats.
Can these pancakes be made in advance?
The oat pancakes are great served hot straight from the frying pan, but you can easily make them in advance and then reheat in the microwave or oven. They are also perfectly fine eaten cold.
You can make them in advance and freeze them for later.
How to store oat pancakes if you have any leftovers
Wrap and keep for up to 2-3 days in the fridge or freeze on the day you’ve made them. If frozen eat within 3 months.
How to re-heat this recipe
Simply warm up your pancakes in the oven or microwave.
My other pancake recipes
- Poppy Seeds Drop Scones >>
- Truly sugar free pancakes >>
- Blueberry (Sugar Free) Pancakes >>
- Buckweed & Banana Pancakes >>
- Almond & Flax Pancakes >>
Gluten Free Oat Pancakes
- Pancake Frying Pan
- 50 grams oats
- 70 grams gluten-free flour
- 70 ml dairy free milk
- 150 ml water
- 1 egg
- 1 tablespoon caster sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon xantham gum
- 1/2 teaspoon baking powder
- large pinch of salt
- Place the oats in a mixing bowl and pour over about 150 ml of freshly boiled water. This is easier if you have the mixing bowl on a scales that you zero and weight the water as you pour (it's 150 grams).
- Leave the oats for 10-15 minutes (or longer if you want)
- Add all the wet ingredients – the egg and milk and stir together.
- Add all the dry ingredients – the sugar, salt, baking powder, xantham gum, gluten free flour, cinnamon.
- Mix everything together until combined and you have a thick batter.
- Pour the pancake batter on a low to medium heated frying pan and turn over when you get bubbles in the middle and the pancake start to look 'dry'.
- Serve hot with fresh fruit, compote, dairy-free yoghurt and drizzle of maple syrup.