Easy Gluten Free Oatmeal Pancakes
Tuesday, March 04, 2014
I don't know why I'm always last on the band wagon for pancake day. Even when I was a kid, all my friends in school would discuss their excitement for their after school pancakes and I'd arrive home, excited for my own but arrive to none. This might have been to do with living in an a very American household. My mother is extremely patriotic, Halloween, July 4th, Thanksgiving, are all major holidays in our home, but I guess she hadn't yet figured out the whole British thing and didn't no about Saint Pancake. In her defence, we did have plenty (and I don't mean that in the Ottolenghi sense, I mean PLENTY) of very good pancakes growing up, I guess on America's pancake day... AKA most Sunday mornings.
This year, I just about made it in time, although I admit, if any Pancake Day celebrators are looking for a recipe, I'm sure they've already found it by now, maybe between 2-3pm before it was time to pick up their excited little pancake-eyed kiddies. (As you can tell, I'm still a little bitter about my lack of Pancakes on Pancake Day).
To be honest, I rarely eat pancakes because someone once told me they expand in your stomach and that scared me. (I bet whoever that was is laughing now). However, I think I've developed an non-expanding pancake recipe. I've been attempting going gluten-free recently so these are totally guilt free for those doing the same, but just as fluffy and good.
Yields 6-8 pancakes
Prep time: 10 minutes
Cook time: 10 minutes
YOU WILL NEED:
1 CUP OAT FLOUR (YOU CAN MAKE THIS BY PROCESSING OATS IN A FOOD PROCESSOR)*
1 CUP GLUTEN FREE CAKE FLOUR
4 EGG WHITES
3 EGG YOLKS
1/2 CUP ALMOND MILK (OR YOUR PREFERRED MILK)
PINCH OF SALT
BUTTER, OLIVE OIL OR PAN SPRAY FOR COOKING
*If you haven't already got oat flour, start by processing your gluten free oatmeal. Transfer into a bowl from processor.
In a clean food processor, beat the egg whites until fluffy. Then add the rest of ingredients. If you like your pancakes a little thinner, carefully add a little more almond milk or water if you prefer. If you like them on the thicker side add a little more flour.
Heat a teaspoon of oil or butter a frying pan. Pour your pancake mix into the pan in circles a little smaller than the size you'd like your pancake, as the liquid spreads out a little. You can do around 2-3 at a time, depending on your pan size.
(You can add to your batter depending on your taste. I added blueberries. Try other berries, bananas or chocolate chips)!
Of course, top with good butter and good maple syrup.
Enjoy and Happy Pancake Day!