gluten free pancakes

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

Pancakes are a classic breakfast dish that you definitely can't miss. They are a dish that both adults and children love. They are easy, simple and very versatile.

For it to be a great breakfast, it must be enjoyed by absolutely everyone, and to do so, it is essential that we take into account those members of the family who, for one reason or another, have any food allergies and/or intolerances.

The gluten-free pancakes I'm bringing 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, requiring very little kitchenware .

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

Something very important to keep in mind about oats is that they do not contain gluten, but they can contain cross contamination, which is why it is essential that the package says “ gluten-free ”.

I have not used dairy for this recipe, so it would also be a great option for those who cannot drink it. If this is not your case, feel free to use any 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 we can make a large quantity of them at once. It's a joy!

Le Creuset rectangular reversible grate and WMF Profi Plus stainless steel ball tip whisk

Ingredients

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

Preparation

1. In a large bowl, add all the dry ingredients (ground oats, ground almonds, salt, baking powder and sugar). Stir.
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. Stir with a whisk or spatula and let the dough rest for about 5 minutes.
3. Grease the griddle and put it on medium/low heat until it is hot. Once hot, start making the pancakes. To make sure they are all the same size, I used two tablespoons of batter. I used the 15ml measuring spoon to help me make the pancakes.
4. We let them cook until 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 batter.
5. Finally, we serve it accompanied by strawberries, icing sugar, maple syrup and/or grated chocolate.

Microplane Master Series Grater and Pallarès Carbon Steel Knife

Grades

• If you notice that the batter is getting too thick, don't hesitate to add a splash of milk to loosen it up a bit. This happens because oats have a very high absorption capacity, but remember that the ideal texture for pancakes is dense and not liquid like a crepe.
• This amount of batter makes 12 small pancakes or 6 normal-sized ones. If you need more, you can easily double the recipe.