Sickly good naturally gluten-free wholemeal pancakes! Fluffy and juicy. Many “healthy” pancake recipes contain a lot of eggs (which I like and often prefer!) But this time I wanted to make a little more traditional American pancakes – albeit still nutritious and very healthy.
By more traditional I mean more like the origin and with a composition with quite a lot of flour and a little egg. This allows the pancakes to be frozen and thawed in the toaster. Convenient as a snack or quick breakfast.
American gluten-free whole grain pancakes with oats and chia
It is very easy to halve the recipe. To quickly mix the batter so that the oatmeal is also finely divided, I use a hand mixer or blender. If you do not have a hand mixer or blender, you can replace the oatmeal with about 1 dl oatmeal.
- 2 eggs
- 5 dl optional milk
- 2-3 tablespoons melted butter, ghee or coconut oil (plus extra for frying)
- 2.5 dl oatmeal
- 1.25 dl buckwheat flour (can be replaced with teff or sorghum)
- 2 tablespoons chia seeds or 4 tablespoons flax seeds
- 2 teaspoons baking powder
- about 0.75 teaspoons salt
- ev. any sweetening, e.g. 1 tablespoon honey / agave if you want (I did not use it)
- ev. 0.5 teaspoon vanilla powder
- preferably very fresh fruit, e.g. banana
- berries, blueberries and strawberries fit
- ev. maple syrup or honey for serving
- ev. coconut yogurt or Greek yogurt
Measure out all the ingredients in a bowl or blender and mix to a smooth batter (does not have to be completely smooth, a little dawn goes well). (If you do not have a hand mixer or blender, you can replace the oatmeal with about 1 dl oatmeal). Let the batter stand for at least 5 minutes, preferably a little longer, it gives fluffier and juicier pancakes. Heat a frying pan to medium heat and fry plates, 8-10 cm in diameter in the cooking fat you have chosen, about 2 minutes on each side. You know you should turn around when the batter has risen, even in the middle and you can see bubbles.