Possibly, with the hustle and stress 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 without rushing for the whole family.

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

In order 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 allergy and/or food intolerance.

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

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

Something very important that you should keep in mind about oats is that they do not contain gluten, but they may 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 whatever milk you like.

One of the things I least liked about making pancakes is having to keep doing them one by one until the mix 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 an iron/grill where you can make a large number of them at one time. It's a joy!

Le Creuset rectangular reversible grill and WMF Profi Plus stainless steel ball-tipped whisk

Ingredients

  • 90 g ground whole oats
  • 60 g ground almonds
  • 1 egg M
  • a pinch of sea salt
  • 1 teaspoon Royal type chemical yeast
  • 3 teaspoons of icing sugar
  • 195 ml of almond milk or the one 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 we will mix all the wet ingredients (egg, oil, milk and vanilla paste) and once all the ingredients are well mixed we pour them over the dry ingredients. Stir with the help of a rod or spatula and let the dough rest for about 5 minutes.
  3. Grease the griddle and put it on 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. I have exactly helped myself with the 15ml measuring spoon .
  4. Let them cook until some bubbles start to appear on the surface, at this time we can turn the pancake over and cook for 1 more minute or until lightly golden. We will repeat this process until the remaining dough is finished.
  5. Finally, we serve accompanied by strawberries, icing sugar, maple syrup and/or grated chocolate.

Microplane Master series grater and Pallarès carbon steel knife

Grades

  • If you see that the dough is getting too thick, feel free to add a splash of milk to make it a little looser. This happens because oats have a very high absorption capacity, but remember that the ideal texture of pancakes is dense and not liquid like a crepe.
  • This amount of batter makes 12 small pancakes or 6 regular size. If you need more quantity you can double the recipe without problems.

Author of the recipe: Mercedes de Merceditas Bakery

Comments

Claudia said:

¡A disfrutarlo, Ana! :)

Merceditas Bakery said:

Hola Eduardo,

Como bien explico en la receta, la avena, para que sea avena sin gluten, debe especificarse en el paquete y estar certificada “sin gluten” para asegurarse de no contener trazas ni contaminación cruzada.

Un saludo ;)

Eduardo Rossini said:

Estimadas: por favor, revisar la receta de TORTITAS SIN GLUTEN.
Porque en Argentina, la AVENA contiene gluten.
Buenos días
Saludos
Eduardo

Ana said:

Fenomenal !!!!
Algo sin gluten y sin leche
No os podéis imaginar lo que es pasar por el escaparate de una pastelería u oler croissants
Ay, mil gracias
Un superpostre

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