Keri and I are still mostly avoiding wheat these days. This means wheat flour is out for pancakes. I’ve spent the last month or so perfecting my oat pancake recipe. It’s the perfect replacement if you want something gluten-free. It’s vegan too!
Blend oats and baking powder until it reaches flour consistency.
In a bowl, add the oat flour mix and water. Whisk well and let sit for 5 minutes.
As the batter sits, turn on skillet to medium-high heat.
Pour batter in 1/4 cup measurements on skillet.
Brown on each side until pancake no longer looks wet.
Serve with your choice of topping.
Cocoatcake: Add one tbsp cocoa powder and 1 tbsp sugar to oat/baking powder as it blends. Cook as usual and serve with fresh fruit and powdered sugar.Carroatcake: Add 1 small grated carrot, 1/4 cup rehydrated raisins/craisins, and 1 tsp cinnamon to the batter before portioning out. Cook as usual and serve with maple syrup.Apple Cinnamon Pecan Oatcakes: Near end of oat blending, add 1/4 cup pecans. Peel and chop one apple. Add half the apple to the batter and cook as usual. Take the other half and cook on medium high heat in skillet stirring ocassionally. Mix 1/2 cup cold water, 1 tbsp corn starch, 1 heaping tbsp brown sugar, 1/2 tsp cinnamon. When the apples have softened a bit pour in the brown sugar mix. It will thicken quickly. Coat apples well. Top the pancakes.