Oat Flour Pancakes Recipe
Personally, we love this recipe just for the taste! However, it is very adaptable for people with special dietary requirements, such as gluten and dairy free (see note about oats below). What’s more, this recipe is super yummy with no added sugar.
The carbohydrates are balanced with protein from the eggs and good fats from either extra virgin coconut oil or butter/ ghee (preferably from organic pastured/grass fed cows).
If these are so good for me, can I just eat a whole pile of them for breakfast? While, as pancakes go, these are tops, they are still mostly carbohydrates, so we recommend eating only one 1/3 cup (85 ml) batter size pancake or at most two ¼ cup (65 ml) batter sized pancakes. We also recommend combining them in a meal with a significant serving of protein, such as organic eggs and / or sausage (read ingredients). You will also want to include non starchy veggies, such as spinach, kale, zucchini, mushrooms, squash, salad, etc. We like to pick at least one green and one yellow, orange or red veggie with every meal. Fritattas, scrambles and omelets are great ways to eat veggies for breakfast. Look for these recipes coming soon!
A note about oats for gluten free folks… While oats as they grow have no gluten, most store bought oats are processed in factories with other grains and, therefore, can be cross contaminated (that means tiny traces of gluten may be present). If you are severely gluten sensitive, you can order official ‘gluten free’ oats online. If you have more of a minor sensitivity, these tiny traces shouldn’t be a big deal. For example, Traci does not tolerate gluten well, but does fine with store bought oats and oat flour.
Recipe Courtesy of Traci and Skya
*Try to use organic, high quality ingredients. We prefer to support local when possible.
2 cups oat flour
2 free-range eggs
2 cups whole fat, not lite, coconut milk (you can just use 1 can, and make up the rest of the liquid with a little water because 1 can is almost 2 cups)
1/2 cup coconut oil, pasture butter or ghee (for lactose intolerant people)
1 tablespoon baking powder, aluminum free
1/2 teaspoon high mineral salt
1 teaspoon vanilla
Optional spices to taste: cinnamon, nutmeg, cardamom, cloves, allspice, whatever suits your fancy... If you are not sure how much, try 1 teaspoon of each cinnamon and nutmeg, 1/2 teaspoon cardamom, ¼ teaspoon cloves and allspice.
Add dry ingredients together and mix lightly. Next add coconut milk and water; stir. Add oil and 1 egg at a time. Mix thoroughly.
Warm pan or griddle (caste iron works best) to medium. Once hot, add 1 teaspoon butter, coconut oil or ghee and spread around the pan. Pour 1?4-1/3 cup (65-85 ml) mix at a time to form pancakes. When they start to bubble and brown around the edges, flip with a thin spatula and brown on the other side.
Serving sizes: In order to eat a balanced amount of carbohydrates we recommend measuring how much batter you use for each pancake. On a less active day or when trying to heal the body or lose weight, eat only one 1/3 c (85 ml) batter sized pancake. On a more active day if you are in excellent health, feel free to enjoy two 1/4 c (65 ml) pancakes.
Toppings: Serve with butter or ghee. If you need sweet and are willing to forgo sugar, try mixing a ¼ cup (60ml) butter, 1 teaspoon (5ml) vanilla extract and 4 drops whole leaf stevia (or to taste) and salt to taste, about 1/8 to ¼ teaspoon (1 to 2 g). If using maple syrup (Grade B or lower is better because more minerals/ nutrients), try mixing a teaspoon (5 ml) with ¼ cup (60 ml) butter and only using the minimum needed to give pancakes a little sweetness and maple flavor. A small amount of finely chopped fresh fruit with butter or vanilla stevia butter is often more than sweet enough.