Gluten-free pancakes

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

Pancakes are a classic of breakfasts that definitely can't be missing. They are a dish loved by both adults and the little ones. They're easy, simple and very versatile.

For it to be a great breakfast everyone must be able to enjoy it, so it's essential to consider family members who, for one reason or another, have any allergies and/or food intolerances.

Gluten-free pancakes that I bring you today are some of my family's favorites. They are very simple pancakes, with very few ingredients and that are made in 10 minutes with littlekitchenware.

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

One very important thing to keep in mind about oats is that they do not contain gluten, but they can have cross-contamination, so it's 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 consume it. If that's not your case, feel free to use whatever milk you prefer.

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

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

Ingredients

• 90 g whole oat flour
• 60 g ground almond
• 1 egg M
• A pinch of sea salt
• 1 teaspoon baking powder (type Royal)
• 3 teaspoons icing sugar
• 195 ml almond milk or the one you use
• 3 tablespoons olive oil
• 1 teaspoon vanilla paste

Preparation

1. In a large bowl place all the dry ingredients (ground oats, ground almond, 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 combined pour them over the dry ingredients. Stir with the help of a whisk or spatula and let the batter rest for about 5 minutes.
3. Grease the griddle and place it over medium/low heat until it's hot. Once hot, start making the pancakes. To get them all the same size I used two tablespoons of batter. I used the 15ml measuring spoon.
4. Let them cook until little bubbles start to appear on the surface, at that point you can flip the pancake and cook 1 more minute or until lightly golden. Repeat this process until the remaining batter is finished.
5. Finally, serve accompanied by strawberries, icing sugar, maple syrup and/or grated chocolate.

Microplane Master series grater and Pallarès carbon steel knife

Notes

• If you see the batter getting too thick, don't hesitate to add a splash of milk so it becomes a little looser. This happens because oats have a very high absorption capacity, but remember that the ideal pancake texture is thick and not liquid like a crepe.
• This amount of batter yields 12 small pancakes or 6 regular-sized ones. If you need more, you can double the recipe without problems.