Gluten free oat flour and ricotta pancakes


As I have switched my diet and I don’t use any more wheat and their products, there are many new ways that I have to go around to substitute food that I am used to….I still do Pancake Sundays and I have been experimenting a lot with all different pancake types and flours, such as almond, coconut, soya and so on. I think finally I found my recipe for perfect pancake texture that is really fluffy and light and definitely hard to make difference from traditional pancakes. You can also add berries, apples and whatever you want to the batter and it still would be good….the original recipe goes with buckwheat, but I don’t have it and it is still wheat family, so I just stick to oat flour that is super healthy and tasty.

So, here goes the recipe:

1 cup oat flour 
1/4 teaspoon baking soda
1 teaspoon baking powder
pinch of sea salt
3/4 cup milk
1/2 cup ricotta
1 large egg
1 tablespoon maple syrup
1 tablespoon of melted coconut oil (or butter)

In a large bowl, mix together the flour, baking soda, baking powder and salt.
In another bowl, combine the milk, ricotta, egg and maple syrup together with the melted coconut oil. Fold the wet ingredients into the dry until just combined. Let sit for 5 minutes.

Heat up your skillet, grease it lightly with butter or coconut oil and drop batter onto the pan. When bubbles form on top and the slides look almost set, flip for 30 seconds. Remove and repeat.


3 responses »

  1. Pingback: Sourdough Pancakes « Rhianna's Guide to Ethical Eating

  2. Pingback: Sunday tradition adaptations « Following Myself

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