Fluffy Oat Pancakes
These fluffy oat pancakes make a delicious weekend brunch or breakfast for house guests. They are gluten and dairy free and they do not contain any added sugar!
Ingredients
- 1 cup Bob's Red Mill 1 to 1 Baking Flour, Gluten Free (158g)
- ½ cup gluten-free rolled oats (73g)
- ¼ cup corn flour (35g)
- ½ teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- 2 tablespoons oil
- 1¾ cup gluten-free, unsweetened oat milk (I use Oatly Full-Fat) (435ml)
- 1½ tablespoons apple cider vinegar
Instructions
- In a smaller bowl, combine the oat milk with the apple cider vinegar. Stir it and set it aside to curdle.
- Next, in a large bowl, add the flour, corn flour, rolled oats, baking soda, baking powder, and salt and stir.
- Then separate the egg whites from the yolks into two different bowls. Make sure to place the egg whites into a larger bowl and use a hand mixer to beat it until it becomes fluffy and stiff.
- Pour the curdled milk into the bowl of dry ingredients, along with the egg yolks and oil. Use a large spoon to mix it well until the batter is smooth. Allow the batter to sit for a few minutes to thicken.
- Then add the beaten egg whites into the bowl and gently fold it into the batter with the spoon so that the batter remains fluffy instead of flat and smooth.
- Cook the pancakes on a griddle or stove top pan on medium heat. Cook pancakes for 3-4 minutes on each side. If using a cast iron pan, make sure to oil or melt butter in between adding more pancakes.
- Serve and enjoy!