Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Tuesday, 27 January 2015

Oat Pancakes - healthy, delicious & gluten free


Shrove Tuesday, which heralds the start of Lent in the Christian calendar, is not far off...... This year it falls on February 17th. Traditionally, it is the day when Christians indulge in rich foods and use up the contents of their larders in preparation for the fasting and religious observations of the weeks leading up to Easter. It is now commonly known as 'Pancake Day' and is celebrated with all things pancake, whether Christian or not!

Although we mainly make, flip and eat pancakes, we also seem to have a thing for 'racing' with them. This involves attempting to out-run fellow pancake racers whilst holding a pancake in a frying pan and trying not to drop it. Pancake races are held across the country in schools and towns, both for fun and to raise money for charity.

As for traditional pancake flipping, I confess that I am no good at all.....  My past incompetence has only lead to disastrous breakages, sticky ceilings and pancake carpets, so I tend to stick to turning them with a spatula...... less fun I admit, but it saves a lot of grief!


Gluten free pancakes are actually pretty easy to make and can be knocked up with a whole variety of flours alternative to wheat. This particular batter is made with home-ground oat flour which if you can tolerate it (some coeliacs can be sensitive to the protein Avenin found in oats), makes for a really healthy pancake.

If you are Coeliac and can eat oats (we are lucky enough to be able to), make absolutely sure your oats are certified gluten free to avoid cross-contamination issues. You can buy oat flour ready ground, but to be honest it is so easy to make (and far cheaper), that I always home-grind and store a stash in an airtight container.


Oat pancakes have a lovely wholesome texture and go well with both sweet and savoury fillings. I am a big fan of savoury pancakes......... they are fantastically versatile on the filling front and can be stuffed with all your favourite ingredients. Mine were filled with sliced baby leek and button mushrooms which had been gently fried until golden, mixed with warm Tuna and topped with a sprinkling of salty Parmesan cheese.

Best of all, these pancakes are a really fun way to get kids to eat a healthy meal. We ate them as a DIY pancake night! My daughter loved the simplicity of making the batter (which only contains good stuff) and really enjoyed cooking them with me, then filling her own pancakes with her favourite sausage, cheese and sweetcorn.


I am sharing my pancakes as my third and final offering to January's Family Foodies challenge with Lou at Eat Your Veg and Vanesther at Bangers & Mash. These pancakes are very nutritious and make the perfect canvas for your healthy kids to fill with lots more good stuff.


I am also offering them to Lucy at Supergolden Bakes for this week's Cook Blog Share.


Oat Pancakes (makes 6 pancakes)

Ingredients

75g finely ground oat flour (make as in this post)
pinch fine sea salt
2 large eggs
170 ml milk
vegetable/corn/groundnut oil for frying

Method

  1. Blend or whisk together the flour, salt, eggs and milk until airy and smooth. Blending in a blender gets best results.
  2. Leave to stand for about 45 minutes.
  3. Blend or whisk again for 10 to 20 seconds and pour into a jug.
  4. Drizzle a tiny amount of oil into a pancake pan/small frying pan and wipe off any excess with kitchen towel. Heat the pan over a medium-high heat allowing to get good and hot. 
  5. Pour a little pancake batter into the pan and tilt the pan to swirl it round so that it covers the base.
  6. Cook for a couple of minutes and when the underside is golden, turn the pancake over using a silicone spatula (or if you are really clever, flip it!).
  7. Cook the other side for a couple of minutes and then either eat straight away or transfer to a heat proof plate. Cover with another plate to keep warm or cover and place in the oven on a low heat setting until you are ready to eat.
Gluten Free Alchemist © 2013-15 unless otherwise indicated

23 comments:

  1. They look deliciously thin and crispy. I'll have to try these this year. Maybe a savoury pancake followed by sweet ones for pudding!

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    1. Thanks Katie. Let me know what you think! I stuffed three (or was that 4?) the other night - savoury and sweet!

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  2. They look like "normal" pancakes, a problem we find whenever trying gluten free is that things don't look the same! Great recipe

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    1. Thanks Laura. I know what you mean! I am definitely on a mission to make GF food that looks (and tastes) 'normal'!!

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  3. They look great - I like pancakes with savoury fillings but have yet to completely convince MOH. Still that's another reason to try again :) #cookblogshare

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    1. Thanks Stephanie. Definitely try again.... Savoury fillings make it an amazing meal!

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  4. Oh that golden crispy look is fantastic - it is too long since I had savoury pancakes - maybe shrove tuesday this year will be the day to have some again.

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    1. Thanks Johanna. I am never too sure why we don't eat them more often when they are so quick to prepare and so nutritious as well!

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  5. Yummy! I love pancakes and am exactly like you with the oats. I have a stash of them and flax ground up ready to be used!

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    1. Yummy indeed! I am so pleased we can eat them. They make such a fantastic flour..... We use them loads! I must use flax more often.....

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  6. Yummy! I love pancakes and am exactly like you with the oats. I have a stash of them and flax ground up ready to be used!

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  7. I have never made pancakes with oats. What a fab idea especially if you are gluten intolerant. Another friend of mine has the same problem and now that she is in her 40s she cannot take much wheat.
    They have said to her that's possibly the result of years of restaurant food on a daily basis. Too rich and too refined. I will send her your recipe, it looks delicious! x

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    1. Thanks Alida. Let me know how she gets on with them. We love them!!

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  8. Oooh a savoury pancake - yum! I love how simple this recipe is and your pancake looks delicious!

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    1. Thanks Ros. Savoury pancakes are definitely 'in' at our house right now! Oat pancakes are amazingly healthy too!!

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  9. This looks really delicious! Savoury filled crepes are one of my mum's signature dishes – though they are a whole less healthy than yours... Delicious recipe #CookBlogShare

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    1. Thanks Lucy. I love a savoury crepe. These were so quick, they are fast becoming the base to a regular speedy meal!

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  10. I've not thought of making pancakes with oat flour, but I can only guess they have a wonderful flavour and texture. Savoury pancakes are so often over-looked on pancake day, but always get my vote! Thanks for linking to Family Foodies 'Healthy Kids' event.

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    1. You're welcome Lou. They do make for a much healthier pancake for sure!

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  11. Found you via Louisa Foti - what a great recipe and a great prompt to make savoury pancakes. I love oats but never thought of making oat flour. You've inspired me tx

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    1. Thanks Jac. Pleased to have inspired you! I use Oat flour all the time and grind down a batch of oats probably once a week!

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  12. Resurrected in time for this years Pancake day....can the milk be substituted for Almond milk for our 7yr old daughter who is Milk and Wheat intolerant? Thanks!

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    1. Sorry Gary. Only found this comment today (have been away for a few days) I am sure almond milk would work fine in this recipe...... I hope you tried it anyway, despite my slow response and had a good pancake day feast..... I generally find that non-dairy milks work well in most recipes. For sweeter recipes, coconut milk is also fab!

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