Oats & Brown Rice Flour Pancakes
Quick and easy wholesome gluten-free pancakes to whip up any day of the week!
Ingredients
Dry Ingredients
- ½ cup oat flour*
- ½ cup brown rice flour
- 1 tsp baking powder
- pinch of salt
Wet Ingredients
- ½ ripe banana, mashed
- 1 egg
- 1 tsp vanilla extract
- ½ cup almond milk, unsweetened (or milk of choice)
- ½ tbsp coconut oil, melted** (room temperature)
For Cooking
- 1-2 tsp coconut oil (for each set of pancakes)
Equipment
- mixing bowls
- whisk
- frying pan (griddle)
- measuring cups and spoons
- spoons
- fork or masher
- turner or spatula
- ladle
Instructions
- In a medium bowl, mix dry ingredients together, oat flour, brown rice flour, baking powder, and sea salt. Set aside.
- Place the ripe banana into a large bowl and mash it with the back of a fork or a masher until it is a smooth paste-like consistency.
- Add the remaining wet ingredients, coconut oil, egg, vanilla, and almond milk into the bowl and whisk until everything is well combined.
- Slowly add the dry ingredients into the bowl with wet ingredients, starting with half the mixture, and whisk together. Adding a little at a time helps everything to come together nicely. Now add the rest of the dry flour mix. Make sure to keep mixing until there are no clumps. The batter should be smooth yet nice and thick and still able to run off your spoon. If the batter is too thick, add a splash more of almond milk; it should help to loosen the batter and get it just right.
- Heat pan to medium-low, add some coconut oil, once melted and the pan is nice and hot, add half a ladle full of the batter onto the pan; you can make 2-3 pancakes at a time, depending on the size you desire. Use the back of the ladle to even out batter and help shape the pancake, also helps to cook more evenly.
- After a minute or two so you should see little bubbles and the edges start to form. At this point, gently tap the edge of the pancake with your spatula or flipper to see if it moves, if it does it's ready to flip! If not wait a little longer and then flip it.
- Once it's flipped, gently press the pancake with the back of your turner or spatula to ensure it cooks evenly.
- Cook on each side for 1-2 minutes. Continuing flipping it every few minutes for up to 5-6 minutes or until golden brown. These pancakes won’t rise too high but will still be soft and scrumptious! Once all the pancakes are done, stack 'em up high and enjoy!
- NOTE: After the first set of pancakes, the temperature of the pan will be hotter, as a result the next set will cook faster, so please keep that in mind.
Notes
Yields 6-10 pancakes, depending on how much batter you use.
* You can make the oat flour from scratch or use store-bought oat flour, both work for this recipe.
** You can use vegan butter instead of coconut oil if you prefer, as well as regular butter if you don't need the recipe to be dairy-free.
TIP: Quick trick when measuring the flour, use the back of a spoon or knife to level it out, helps to ensure it's nice and even ;).
NOTE: These pancakes will keep in the fridge for up to 4-5 days in an airtight container. They can also be frozen for future use whenever you feel like having some scrumptious pancakes in a pinch. Can store in the freezer for a month. Just reheat on the pan for 3-4 minutes per side or until heated through, and you're good to go!
BATCH MAKING: Want more pancakes? Just double the measurements. Great for batch-making and freezing for future use.
PURE SPRINKLES TIP: I love drizzling some Pure Canadian maple syrup on them with a generous spoonful of fresh blueberry sauce. Blueberry Sauce + Pancakes = Delicious. Or some buttery plum butter, SO GOOD. When I am having an extra special treat, I like to have a side of scrambled egg and chicken bacon, YUMM-Y!