Oat Flour Pancakes @CookingSlim.org

How to Make Oat Flour Pancakes

You can make delicious pancakes with oat flour and no wheat flour or gluten is needed.  Oats have about 11% protein and plenty of starch, so this combination makes it quite sticky enough.  For this reason, you can also use fewer eggs.

Ingredients:

  • 2 cups oat flour
  • 1 tsp. baking soda (sodium bicarbonate)
  • 1 tsp. sea salt
  • 1/4 cup palm oil or softened butter
  • 2 large eggs
  • 2 cups of buttermilk or 1cup of yogurt or sour cream + 1 cup of water
  • water for thinning
  • 1 tsp. vanilla extract or scrapings from a half a vanilla bean
  • (optional) pumpkin pie spice mix
Procedure:
Sift the flour, baking soda, salt, and optional spices into a large bowl.

Cut in the palm oil or butter until the flour mixture looks crumbly like coarse cornmeal.

Make a well in the center, and add the eggs.  Then beat them right there in the well.  It will incorporate some of the flour mixture.

Add the buttermilk to the well, and continue beating into the eggs.  Gradually incorporate more of the flour mixture until everything is mixed together.

Add water, about half a cup at a time, until the batter is a bit thinner than you'd like it to be for yout pancakes.  It should be thicker for American style pancakes, or thinner for French style crepes or blintzes.

Mix in the vanilla extract last.

Cover the bowl with a plate, and let the batter set in the refrigerator for 2 hours to overnight.

In the morning, or after setting, the dough should be slightly viscous.  This is a good thing because it means the oat flour has slightly fermented and become more tasty and digestible.  If you skip that step, you'll come out with very bland tasting pancakes.  It's a common mistake that people make, to not let pancake batter ferment.

Fry your pancakes on a hot griddle with palm oil, lard, schmaltz, or ghee.

Serve with pure maple syrup or silan (palm syrup).



 
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