Pancake lover, this recipe is for you, whether you are gluten -free or not! This simple recipe requires a healthy flour – the flour with flour – and basic ingredients such as Greek yogurt, maple syrup, butter and eggs. (If you do not have oatmeal available, you can easily produce your own by mixing old -fashioned or quick -boiling oats in a food processor or a mixer.)
These gold pancakes are fluffy and delicious, with a subtle oat flake taste. The yogurt offers a light tang that resembles buttermilk, together with a little additional protein, and the maple syrup is more tasteful than simple sugar.
One could certainly say that these pancakes are healthier than an average stack of pancakes. Especially if you choose healthy toppings to take part. Above all, on weekends you have a fun pleasure that is aware of the quick breakfast on the day of the week.
Oatmeal pancakes
Pancake production is an art! These tips help when you make your first batch.
Let the dough rest for ten minutes. This enables the oat meal time to absorb part of the moisture that creates the pancakes that become beautiful and fluffy.
Make sure your dough has the right consistency. The dough should not be fluid or so thick that it is difficult to stir. It is exactly right if you can pour a dough into a pan to create a nice round shape without spreading yourself. If necessary, add a 1/4 cup milk to dilute the dough.
Draw your frying pan or pan lightly with oil or butter. I prefer to cook my pancakes with avocado oil because it offers a high smoke point and a neutral taste (butter burns much faster). Whatever you use, wipe the excess with a paper towel so that it does not smoke.
Always start by just cooking a pancake. As soon as you have practiced with a pancake and have ensured that your pan is properly preheated, you can suddenly produce. Leave a few centimeters between each pancake to enable easy turning.
The pancakes are ready to flip if about 1/2-inch of the radius has changed from glossy to Matt. Do not expect bubbles to form the edges for this recipe. The underside should be nice and gold at this point. If you are not sure, it is best to wait a little longer than a dough chaos.
Choose the heat over time. The pan will be hotter over time. If your pancakes burn outwards before they are cooked from the inside, your pan is too hot. Choose the heat a little down after all pancakes.
Watch how you can make gluten -free pancakes
Suggestions for pancakes
These pancakes taste great with traditional pancakes -topping and healthier options. Here is a list of toppings or pages that you could enjoy with your pancakes.
More gluten -free pancake recipes
I love to make pancakes with healthy gluten -free flour such as oatmeal, almond flour and buckwheat flour. Here are six other pancake recipes that you can enjoy:
Please let me know how your pancakes develop in the comments. I look forward to hearing about your feedback and happy to hear from you.
Press
Gluten -free pancakes
This gluten -free pancake recipe consists of oatmeal and delivers pancakes that are fluffy, golden and delicious. They are easy to make with basic ingredients. The recipe results in about 10 pancakes.
- Stir together in a small mixing bowl yogurt, butter and maple syrup. Crack and whisk the eggs in the bowl until the mixture is well combined.
- Mix oatmeal, baking powder, salt and cinnamon in a medium -sized bowl. Use a large spoon to stir until the ingredients are well combined.
- Pour the wet ingredients into the bowl of dry ingredients. Only stir until the mixture is combined (do not over mix or lose the air bubbles that make these pancakes beautiful and fluffy). If you add mixes, fold them carefully now.
- Let the dough rest for 10 minutes to thicken yourself. In the last or two minutes you heat a large stainless steel or non-layer pan over medium heat. (Or pre -improve an electric frying pan to 325 degrees).
- As soon as the surface of the pan is hot enough, so that a drop of water sizzles on it, light oil or butter the pan and wipes the excess with a paper towel. Pour ¼ cup of dough into the pan. Let the pancake boil for about 3 to 4 minutes until the circumference is matt as shiny and the underside is golden. (If your dough is so thick that you have to help spread out the pancake, thin the mixture with milk as needed.)
- As soon as the lower side is sufficiently cooked, turn it with a spatula and cook it for another 90 seconds until you are golden brown on both sides. You may need to choose the heat down at this point. Repeat this with the remaining pancakes, oil the pan and reduce the heat as required.
- Serve the pancakes immediately or keep them warm in a 200-degree and drive oven. The remaining pancakes last up to 5 days or in the freezer for up to 6 months well in the fridge in an airtight container. Warm gently before serving.
Notes
Recipe from my blueberry lemons -Yoghurt pancakes and caramelized peach and oat pancakes.
*Yoghurt options: I have successfully used simple, low-fat yoghurt and all-milk Greek yogurt.
** Make your own flour: Use absolutely certified gluten -free oatmeal or oats. To make oat meal made of old -fashioned oats, pour a cup of oats into a food processor and process it until you are finely ground, like the texture of fine sand. See how this process works here.
*** Change it: Add up to 1 cup of mixes like roasted chopped nuts, fresh blueberries or chocolate chips.
Nutrition
The information displayed is an estimate provided by an online nutritional calculator. It should not be seen as a replacement for the advice of a professional nutritionist. See our full diet here.
(Tagstotranslate) Ahorns syrup