Simple 3 ingredient healthy Oat Crêpes that can be eaten with sweet or savoury fillings. Make with gluten free oats as necessary. Optional dairy free.
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Gluten Free Oat Crêpes – perfect with both sweet or savoury fillings
These Gluten Free Oat Crêpes are delicious and straightforward. They have a lovely wholesome texture and go well with both sweet and savoury fillings. With just 3 super-healthy ingredients, this also makes them the perfect base for a speedy mid-week meal.
While we often consider pancakes to be a sweet offering, I’m a huge fan of a savoury version. Whether oozing with unctuously melty cheese and pieces of sausage… Packed with tuna in a silky white sauce… Or simply filled with some freshly fried veg… They always fill a hole and bring a satisfied smile.
Even better, oat crêpes are a really fun way to get the kids to eat a healthy meal. Forget ‘DIY pizza night’… Why not try ‘DIY pancake night’?
Are these oat Crêpes or Pancakes?
Ok… It’s probably best to clear this one up early… I tied myself in knots trying to decide whether this recipe should be titled ‘Oat Crêpes’ or ‘Oat Pancakes’. It may feel like semantics… but is it?
I have always called pretty much anything thin and flat and fried in a pan from batter a ‘pancake’… However, it appears I’ve been misnaming my pancakes for the last 50 years. Because this particular recipe it turns out, is actually a ‘crêpe’. Why? Well, it has nothing to do with whether it’s fat or thin… And everything to do with whether it contains a leavening agent (such as baking powder or bicarbonate of soda).
Since this particular recipe has only three ingredients and none of them are for leavening, then I guess they must be Oat Crêpes.
What are the three ingredients in my Gluten Free Oat Crêpe recipe?
The key ingredients in my gluten free Oat Crêpes are
- Oat flour (oatmeal) or oats
Beyond that, you have the option to add a pinch of salt… which I always do… Just a small pinch, even if making sweet crêpes.
Simple right? And packed with wholesome goodness…
Are these Oatmeal Crêpes safe for Coeliacs?
First… It is really important not to assume that all Coeliacs can eat oats. While oats are technically gluten free, unfortunately, a small number of Coeliacs still react to a protein (Avenin) that they contain (which has a similar structure to gluten). So if oats cannot be tolerated, then these Oat Crêpes (gluten free or otherwise) will not be safe.
Second… Having checked whether it is safe to eat oats at all, make absolutely certain that the oats or oat flour used to make them is certified as ‘gluten free’. That usually means it will be found in the ‘free from’ aisle in the UK. And… that its gluten free status will be clearly stated on the packaging.
While it may seem a little confusing (and I am often asked whether gluten free oats are different in structure to ‘normal’ oats), it all comes down to how they are grown, milled and packaged. Gluten free oats will have been grown in fields ‘clean’ of contamination from any non-safe gluten grains (wheat, barley and rye) and the flour will have been milled and packed in an equally dedicated facility to ensure they are safe.
Can I make these pancakes dairy free?
Yes. If you make a straight switch of dairy milk for your favourite dairy free alternative, these Oat Crêpes can easily be made dairy free. No other changes are necessary.
Making Oat Crêpes with oats instead of oat flour
I realise that oat flour (whether gluten free or not), can sometimes be tricky to source. However, as long as you have a blender, these pancakes will still be super-easy to make… And you have two options for doing so…
- Simply grind the oats (at the required weight) in a decent blender until they become a fine flour. (I grind in bulk and store in the larder in an airtight container, ready for when I need them).
- Or…Simply make the batter in a blender using rolled oats that haven’t yet been ground (see below). The blender will do all the work for you.
Can Oat Pancakes be made in a blender?
Yes. It’s really easy to make either oat crêpes or pancakes in a high-powered blender… whether with oat flour or rolled (unground) oats. Simply throw all the ingredients in and turn it on. The rolled oats will get ground at the same time as making the batter. Simples! (My PROMiiX blender does the most incredible job).
Why not also check out my other recipe for thick, American-style Blender Pancakes with Oats and Fruit as well.
To rest or not to rest the batter
Although these Oat Crêpes can be whisked or blended and cooked straight away, I always try to factor in at least 30 minutes minimum extra time to ‘rest the batter’. Okay… It’s not as essential with gluten free batter (as there’s no gluten to ‘relax’), but resting time does allow for the best hydration of the flour.
By resting the batter, the flour and starch molecules have time to absorb more of the liquid and thus thicken the batter. In turn, this gives a better-textured pancake with a more balanced structure and consistency… both for frying and for eating.
How long will these Oat Crêpes last and how should they be stored?
I’d like to say that depends on how quickly you eat them, because they never last very long in our house. However, being a little more serious…
While Oat Crêpes are delicious eaten straight from the pan, they are also divine cold and can be reheated if you want to do so.
They are good to keep for two to three days in the fridge… stacked and covered with clingfilm. Or… They can be frozen (layered with baking paper between each to prevent them sticking together on freezing), wrapped well, for up to 2 months.
When ready to eat, simply defrost and/or warm in the microwave (or in a heated non-stick frying pan).
Ready to make Oat Crêpes?
The recipe for my Oat Crêpes is below. I hope you love them. Don’t forget to let me know if you make them… Leave a comment, or tag me on social media if you post any Crêpe photos. Find me on Facebook, Instagram, Twitter and Pinterest (#glutenfreealchemist).
And for lots more gluten free recipe inspiration, check out our ‘Blog Recipe Book’ Index… With hundreds of gluten free recipes shared for FREE, you’re sure to find something you love.
Other oat recipes you’ll love…
- blender or whisk
- non-stick griddle/pancake pan or flat-bottomed skillet
- flat silicone spatula
- Plate to keep the pancakes warm
- 75 g finely ground oat flour blend rolled oats into flour using a blender as necessary
- pinch fine sea salt
- 2 large eggs UK large size (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 180 ml milk or dairy free alternative
- vegetable/sunflower/corn/groundnut oil for frying
- Blend or whisk together the flour, salt, eggs and milk until airy and smooth. If using rolled oats (rather than ready-ground flour), blend straight into the mixture using a blender.
- Leave to stand for a minimum of 30 minutes and preferably longer (up to several hours in the fridge if necessary).
- Blend, beat or whisk again for 10 to 20 seconds and pour into a jug.
- Very lightly oil a pancake pan/small frying pan using a thickly folded piece of kitchen towel and heat the pan over a medium-high heat.
- Pour a little pancake batter into the pan and tilt the pan to swirl it round so that it covers the base.
- Cook for a couple of minutes until the underside is golden and the pancake is no longer sticking to the base.
- Turn the pancake over using a silicone spatula (or flip it in the pan).
- Cook the other side for a minute or so until golden.
- When cooked, transfer the crepe to a (heat-proof) plate and cover with a clean tea towel while cooking the rest.
- Continue to cook crepes until all the batter has been used, stacking and covering them until ready to eat.
- If not eating straight away, cover with another plate or with foil and place in the oven on a low heat setting to keep warm.– Can be stored in the fridge covered in clingfilm and heated later (for 2 to 3 days max) as required.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist