Possibly, with the hustle and bustle of the week, breakfast is the great forgotten. So one of the things we enjoy the most on weekends or those leisurely summer mornings is breakfast. It is the ideal time to do something special and unhurried for the whole family.

Pancakes are a breakfast classic that certainly cannot be missed. They are a dish that both adults and children of the house like. They are easy, simple and very versatile.

For it to be a great breakfast, absolutely everyone must be able to enjoy it, for this it is essential that we take into account those members of the family who have any allergies and/or food intolerances.

The gluten-free pancakes that I bring you today are one of the favorites in my family. They are very simple pancakes, with very few ingredients and that are made in 10 minutes, dirtying little kitchenware .

To make these gluten-free pancakes we are going to need oatmeal, which is nothing more than ground oatmeal. If you have oat flakes at home, all you have to do is grind them in a food processor or blender.

Something very important to keep in mind about oatmeal is that it does not contain gluten, but it can contain cross-contamination, so it is essential that the package says " gluten-free ".

For this recipe I have not used dairy , therefore it would also be a very good option for those who cannot take it. If this is not your case, feel free to use the milk that you feel like.

One of the things that I least liked about making pancakes is having to do them one by one until the mixture is finished, so if we want to reduce the time considerably and make 6 or 8 pancakes at once (depending on the size), it is essential to have a griddle/grill where you can make a large number of them at once. It is a delight!

Le Creuset Reversible Rectangular Grill and WMF Profi Plus Stainless Steel Ball Tip Whisk

Ingredients

• 90g ground whole grain oats
• 60 g of ground almonds
• 1 egg M
• A pinch of sea salt
• 1 teaspoon Royal-type chemical yeast
• 3 teaspoons of icing sugar
• 195 ml almond milk or whatever you use
• 3 tablespoons olive oil
• 1 teaspoon vanilla paste

Preparation

1. In a large bowl we will put all the dry ingredients (ground oats, ground almonds, salt, yeast and sugar). We remove.
2. In another bowl, mix all the wet ingredients (egg, oil, milk and vanilla paste) and once all the ingredients are well mixed, pour them over the dry ingredients. Remove with the help of a rod or spatula and let the dough rest for about 5 minutes.
3. Grease the griddle and place it over medium/low heat until hot. Once hot, we start making the pancakes. So that they all come out the same size I have used two tablespoons of dough. Exactly I have helped myself with the 15ml measuring spoon .
4. Let them cook until some bubbles begin to appear on the surface, at this time we can turn the pancake over and cook for 1 more minute or until they are slightly golden. Repeat this process until the remaining dough is finished.
5. Finally, we serve accompanied by strawberries, icing sugar, maple syrup and/or grated chocolate.

Master series Microplane grater and Pallarès carbon steel knife

Grades

• If you see that the dough is thickening too much, do not hesitate to add a splash of milk to make it a little looser. This happens because oatmeal has a very high absorption capacity, but remember that the ideal texture of pancakes is dense and not runny like a crepe.
• This amount of dough yields 12 small pancakes or 6 normal size pancakes. If you need more quantity you can easily double the recipe.