Oat Flour Pancakes (Vegan + GF) - Rhian's Recipes (2024)

FAQs

Why do my oat pancakes fall apart? ›

Undercooked pancakes can also fall apart if they are still runny in the center. Make sure you're cooking them on low-medium heat, so the inside is able to cook properly without burning the outside.

How healthy are oat pancakes? If you choose a type of pancake that's made with oat flour or has more than a tablespoon of oats per cake, you'll get healthy amounts of protein and fiber with your breakfast, both of which can help keep you full.

This gluten-free pancake recipe will turn out chewy if the egg whites have not whipped long enough or the batter was overmixed. Since the pancakes rely on the egg whites for their light and fluffy texture it is important to carefully fold the egg whites into the gluten-free pancake batter.

Vinegar + Baking Soda

White vinegar has the most neutral flavor, so it will probably go undetected in a baked good, but rice vinegar or apple cider vinegar will also work in a pinch. To substitute for 1 teaspoon baking powder, mix 1/2 teaspoon vinegar with 1/4 teaspoon baking soda.

Oat flour is rich in fiber which is an incredible carbohydrate because it increases metabolism, triggers your CCK hormone that signals to your brain that you're full, absorbs fat, and promotes regular bowel movements.

In moderation, pure maple syrup is a better option than pancake syrups filled with high fructose corn syrup. It contains antioxidants and a lower glycemic index, which may be better for blood sugar control.

The menu is properly labeled as to what is Gluten-free. The GF pancakes are excellent and they use real butter!

As the pancakes cook the proteins form a network and tense up, becoming rigid and providing that structure. A word of caution though — if you add too many eggs you'll end up with a loose pancake batter that will need to be balanced with more pancake mix.

What happens if you use baking soda instead of powder in pancakes? ›

Soda reacts with acid to create CO2 gas, which will cause batter to rise, so if you add soda rather than powder and the batter isn't acidic enough, no leavening action will result. You'd end up with something more like a flat cracker than a pancake.

This vegan buttermilk recipe ratio is 1:1 (1 cup milk to 1 tablespoon acid). So, if you only need a ½ cup for your recipe, it should be ½ cup milk + ½ tablespoon vinegar or lemon juice. Store any leftovers in a jar with a lid or airtight container in the fridge for 3-4 days.

A key mistake when making protein pancakes is using too much protein. If your batter is more than half protein powder, the resulting pancakes tend to be dry, rubbery, and fall apart. To prevent this, reduce the protein powder and increase the flour element of the batter.

Fat (melted butter) makes the pancakes rich and moist.

On the other hand, too little fat will make them dry and crispy—almost cracker-like. With little gluten, pancakes rely on eggs to provide the additional structure necessary to hold the bubbles and allow the pancake to rise.

Flip the pancakes gently

Here is a simple technique that could ultimately save your pancakes from deflating: flipping them gently. This method might take some practice and focus at first, but once you have it down, you'll be thankful you learned it.