Gluten free pancakes with crunchy oat crymble

 

This delicious recipe is perfect for any one who loves soft and sweet pancakes with crispy crust on the sides. It is unlikely that any one will notice that these great pancakes are gluten free. Using my suggested swaps, they could also be dairy free and egg free making them ideal for vegans.

We can make this recipe vegan, using cheekpea flour to bond mix together. We can also cut on sugar in this recipe because we got natural sweetness of coconut milk, alternatively we can use honey or for vegan agave syrup to drizzle the pancakes. I recently used more of the birch tree sugar is a natural product. It has virtually no health risk and it's a perfect sweetening alternative for those who suffer from diabetes.

160g oat flor ( I blend gluten free oats for 30seconds using small cocktail/smoothie blender or any blender with knife attachment can be used )

2eggs ( room temperature or free chickpea flour + 2tbsp of water insted )

1 tbsp birch tree sugar ( 1tbs of honey or agave syrup can be used insted)

440ml coconut milk ( any milk such as full fat, oat, almond can be used insted)

20-30ml water 

Pinch of salt 

Coconut oil or olive oil for frying

Put the flour, salt, eggs ( or free chickpea flour) sugar ( or honey / agave syrup if using) and milk into the bowl or jug and blend to a smooth paste. Leave to rest for 10min so the oats will absorbed some of the liquids. If the paste will become thicker, please add extra 20-30 of natural water, beat well to bond all together at this stage batter should be thin.

Get the frying nice and hot, then lightly oil a frying pan, so that the oil just covers the surface and wipe off the oil from the pan using kitchen pepper towel, we don't need much oil to cook pancakes, frying pan should be just slightly oily.

Stir the batter, then spoon or pour some into the hot pan, rolling it out to the edges. Cooke the pancakes, loosening the edges until the base is golden. Turn it over and cook the other side. Repeat until batter is used.