Oat and Corn Flour Pancakes
INGREDIENTS:
- 1 egg
- 120 g oat flour
- 60 g corn flour
- 1/2 cup plant-based milk
-
1 tablespoon coconut sugar
-
1/2 teaspoon coconut oil
- 1/2 cup blueberries
- 1/2 cup raspberries
Buy Today I want to show you a simple recipe that I instantly associate with carefree childhood when my mum prepared delicious pancakes with fruit for breakfast. No wonder my daughter Klara loves them, too. I hope it’s also going to be one of her nice childhood memories. 🙂 If pancakes bring back good memories in you, then let’s cook together!
Why two flours instead of one
Oat flour on its own gives a soft, slightly heavy pancake that tears when you turn it. Corn flour is the opposite: it firms the batter and gives the edges that faint crispness. Two parts oat to one part corn, which is what the ingredient list says, is the proportion where both work together rather than against each other.
Both flours are naturally free of gluten, so the batter behaves differently from a wheat one. It has nothing to build structure with, which is why the egg matters here more than usual and why the pancakes need to be thin.
Getting the batter right
Blending rather than whisking is deliberate. It breaks down the oat flour completely, and the batter comes out smooth instead of grainy. Let it stand for a few minutes afterwards, so the flours absorb the liquid and the consistency settles.
You are aiming for something closer to single cream than to a thick batter. If it coats the back of a spoon and still runs off freely, it will spread thinly in the pan. Too thick and the pancake stays doughy in the middle.
Frying without tearing
A well heated pan and a thin film of coconut oil are the whole secret. Pour the batter into the centre and tilt the pan straight away, before it begins to set. Wait until the edges lift on their own before turning: gluten free pancakes need that extra moment, and turning early is what tears them.
The sauce and what else to serve
The sauce is simply the blueberries and raspberries blended, with no cooking and no added sugar, so it keeps the fresh taste of the fruit. Warm it briefly if you prefer, though it thickens as it cools.
These also work with plain yoghurt, a spoonful of nut butter, or sliced banana when berries are out of season. Pancakes like this are a good way to start the day with something planned rather than improvised.
Preparation
I blended all the batter ingredients. Then I heated the oil in a pan and fried the pancakes. Next, I blended the fruit, served the pancakes with the sauce and decorated them with blueberries.
Oat and corn flour pancakes with berry sauce
Ingredients
Method
- Blend the egg, oat flour, corn flour, plant-based milk and coconut sugar into a smooth batter and let it stand for a few minutes.
- Heat the coconut oil in a pan, pour in a thin layer of batter and tilt the pan to spread it.
- Fry until the edges lift on their own, then turn and fry the other side.
- Blend the blueberries and raspberries into a sauce.
- Serve the pancakes with the sauce and decorate with fresh blueberries.
Notes
Frequently asked questions
Both flours are naturally free of gluten, so the recipe itself is too. If you are cooking for someone with coeliac disease, check that the oat flour carries a certified gluten free label, because oats are often milled in the same place as wheat and can pick up traces of it. There are other gluten free pancakes on the blog if you want more options.
They do different jobs. Oat flour alone gives a soft, slightly heavy pancake that tears when turned, while corn flour firms the batter and gives the edges a faint crispness. Two parts oat to one part corn is the proportion where they work together.
Usually because they were turned too early. Without gluten there is nothing holding the pancake together until it sets, so wait until the edges lift from the pan on their own. A well heated pan and a thin film of oil matter more here than with wheat pancakes.
Closer to single cream than to a thick batter. It should coat the back of a spoon and still run off freely, which is what lets it spread thinly in the pan. Blending rather than whisking breaks the oat flour down completely, and letting the batter stand for a few minutes gives the flours time to absorb the liquid.
Blend the blueberries and raspberries, and that is all. No cooking and no added sugar, which keeps the fresh taste of the fruit. It thickens a little as it cools, so warm it briefly if you prefer it runnier. Out of berry season these pancakes also work with plain yoghurt, nut butter or sliced banana. If you would rather have breakfasts planned for the whole week, the Diet & Training by Ann app puts the menu together for you.
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