Pancakes are usually a Sunday treat, but my son has been home, sick this week and without much of an appetite. He usually loves oat porridge for breakfast, so it was not too difficult to convince him of oat pancakes! I began making oat flour at home about three years ago when he started eating solid foods. At the time I made oat banana muffins. This recipe is a simple adaptation including milk to make a more pourable pancake mixture. If you‘ve tried my crumpets recipe, I can safely say these oat flour pancakes have the same soft texture as regular flour ones.
Why Use Oat Flour
I have tried other flour-less variants
using rice flour, but find the texture a bit too grainy for making
pancakes. Oat flour works best so far. Oat flour is gluten-free so does
require a rising agent e.g baking powder. It is also sweeter than wheat
flour but has a lesser effect on spiking blood sugar levels because it
is high in both soluble and insoluble fiber. It is a good alternative for
diabetics to wheat flour. For a complete list of benefits take a look at
this interesting article by Women’s World.
Oat flour is
simple to make too. I simply blended regular oats until it ground into a fine powder.
I use my spice grinder which seems to works miracles.Similarly you can use a blender or food processor. This recipe is
also sugar-free (no added refined sugar) it gets its sweetness from the
banana. The milk and egg give it its soft texture.
Egg free Oat Pancakes
an egg free version, add ¼ cup of yogurt instead of the egg and a pinch
of baking powder. This will result in a soft pancake texture
Oat Flour Pancakes Recipe
Oat Flour Banana Pancakes
18 small pancakes
- 1 medium-sized banana
- 3/4 cup oats (to be ground in a blender) or oat flour
- 3/4 cup milk
- 1 egg
- 1/2 teaspoon baking powder
- 1 teaspoon butter for cooking
- Make homemade oat flour by grinding oats in a blender until powdered.
- Mash banana until soft.
- Add the egg to the mashed banana, whisk together.
- Add milk, whisk until a smooth mixture forms.
- Sift in the oat flour and baking powder.
- Combine to form a thin pourable batter.
- Heat a non-stick pan on medium heat. (A good pan requires minimal butter for greasing)
- Rub the butter across the pan with a spatula.
- Pour batter onto the pan.
- Allow to cook for 2-3 minutes or until bubbles are visible.
- Turn over to cook the reverse side.
- Remove from pan.
- Serve warm with toppings of choice.
Sat. Fat (grams)