Oatcakes

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!

Oat Cakes

quick and easy gluten-free oat pancake
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 2 people
Calories 250 kcal

Equipment

  • blender
  • skillet
  • whisk
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 cup old fashioned oats
  • 2 tsp baking powder
  • 1 1/3 cup warm water

Instructions
 

  • 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.

Notes

Variations:

 
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.
 

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