gluten free pancakes

Possibly, with the hustle and stress of the week, breakfast is the great forgotten one. So one of the things we enjoy most on weekends or those slow 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 missed. They are a dish that both adults and children in 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 reason, it is essential that we take into account those members of the family who, for one reason or another, have any food allergy and/or 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 with little mess .

To make these gluten-free pancakes we are going to need oat flour, which is nothing other than ground oats. If you have rolled oats 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 it does not contain gluten, but it can contain cross contamination, which is why it is essential that the package says “ gluten-free .”

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

One of the things I liked least about making pancakes is having to make 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 quantity of them at once. It's a joy!

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

Ingredients

• 90 g ground whole oats
• 60 g ground almonds
• 1 egg M
• A pinch of sea salt
• 1 teaspoon Royal baking powder
• 3 teaspoons icing sugar
• 195 ml of 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 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. We stir with the help of a rod or spatula and let the dough rest for about 5 minutes.
3. We grease the iron and put it over medium/soft heat until it is 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. We let them cook until some bubbles start to appear on the surface, at this point we can turn the pancake over and cook for 1 more minute or until they are lightly golden. We will repeat this process until we finish the remaining dough.
5. Finally, we serve with 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 getting too thick, don't hesitate 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 dough makes 12 small pancakes or 6 normal size pancakes. If you need more quantity you can double the recipe without problems.