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Nourish with Renée – ReMake Pancakes

Nourish with Renée – ReMake Pancakes
February 23, 2019 Renée Elliott
Renée Elliott
In Healthy Food & Cooking

ReMake Pancakes.

Renée Elliott – All round wellness and food guru, values-led business pioneer, and full on mom.

These Gluten-Free pancakes are a variation of my Overnight Pancakes from ‘What to Eat & How to Eat it’.  I only ever promote wholegrain – and soaked where possible – so these pancakes are a tasty, sustaining start to the day.  

Whether you’re off gluten or not, it’s always good to mix up your diet.  These gluten free pancakes are American in style, thick and smaller than crepes, around 8cm/3¼ inches each. 

If you can’t find oat flour, just whizz some to a powder in your blender for 30 seconds to a minute.   Unless you are severely allergic to gluten, you don’t need to buy gluten-free oats.  Oats are gluten-free, but may carry some gluten because of harvesting, processing and/or transporting cross contamination.

Gluten Free Oat Pancakes

If you want the best for yourself and your family, all ingredients should be organic.  I use rough oats, which are less processed than porridge oats.  With the overnight soaking, the oats soften and become more digestible.

You can cook the pancakes plain, mix in or add in ingredients such as chopped apple, berries, bananas, peaches, nectarines, figs, soaked nuts or seeds, linseeds, desiccated coconut, matcha or acai.

Serves: 4

Prep: 10 mins

Cook: 8-12 mins

  • 100g /3½ oz/1 cup rough oats 
  • 100g/3½ oz/1 cup oat flour
  • 240ml/12fl oz/1½ cups warm water
  • 2 tbsp plain yogurt or lemon juice
  • 1 egg, beaten with a fork
  • 1 tsp bicarbonate of soda
  • ½ tsp fine sea salt
  • lemon and sugar, to serve, or
  • butter and maple syrup, to serve
  1. Put the oats, flour, water and yogurt or lemon juice in a medium bowl and mix well.  Leave to soak, covered, overnight at room temperature.
  2. The next morning, add the bicarbonate of soda and salt, and mix well.  Add the egg and mix well.  Mix in any add-ins (or push them into the top of the pancakes while they are cooking).  Heat a griddle (or large frying pan with extra virgin olive oil) on a medium-low heat.
  3. When hot, pour two tablespoons of batter each for four pancakes and cook for 4-5 minutes until bubbles appear on the surface and the underside of the pancakes are slightly browned.  If they stick, give them another minute.  Flip them over and cook for another 4-5 minutes.
  4. Serve in a stack with your favourite toppings – butter, butter and a little sugar, butter and maple syrup or lemon and sugar.

 

Talk food with Renée.

You can chat with Renée in any of our upcoming ‘Nourish Connect’ events. These are in-person and online.

Find the list of upcoming events on Beluga Bean Calendar.

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