Oat Gluten-Free Lemon Milk Pancakes

I was recently advised to reduce my carb and sugar intake. I have been exploring pancakes so I decided to take my Oat Gluten-Free Lemon Milk Waffles and convert it to pancakes. The bonus was that the oat waffles have no sugar. Pancakes require a thinner batter with less fat/sugar and more milk. My starting point to convert a waffle recipe to pancakes is:

Convert a Waffle Recipe to Pancakes

YaeKoo High Speed Grain Grinder

  • Same flour, salt and eggs
  • 80% of the baking powder
  • 1/3 of the sugar
  • 1/2 of the butter or fat
  • 1 1/4 to 1 1/2 times as much milk

Oat flour is only available in my local bulk food store. I thought what about using rolled oats and milling my own flour? Several recipes suggested using a high blender. Last year I bought a Chinese High Speed Grinder (YaeKoo 300g / 700g High Speed Electric Herb Grain Grinder). I use it to mill wheat and other grains. Rolled Oats are very easy to mill as it is soft. There is no need to sieve for larger bits. I can get rolled oats in my local grocery store. If you prefer, you can buy milled oat flour.

Making pancakes with oats is not as simple as it sounds. The lack of gluten makes the pancakes soft and delicate. Gluten in wheat flour gives the durability. I use xantham gum to bind but too much and the pancakes will not get thin enough. The results are very rewarding though.

First I measure the rolled oats and place in my grinder. Then I add the other dry ingredients and mill for one minute.


Oat Gluten-Free Lemon Milk Pancakes
 
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Total time
 
Author:
Recipe type: Pancake
Serves: 8 or 16 (4") pancakes
Ingredients
2 Cups Batter
  • 1 cup (110 g) Oat flour
  • 1 tsp (5 g) Baking Powder
  • ½ tsp (4 g) Baking Soda
  • ¼ tsp (1.5 g) Sea Salt
  • ¼ tsp (0.6 g) Xanthan Gum
  • 1 TBSP (15 g) Lemon Juice
  • 1⅓ cup (320 g) Milk
  • 1 (50 g) Egg
  • 1 TBSP (15 g) Unsalted Butter, melted OR Sunflower Oil
  • ½ tsp (3 g) Vanilla extract (optional)
  • For griddle surface Non-stick Spray or vegetable oil
4 Cups Batter
  • 2 cups (220 g) Oat flour
  • 2 tsp (10 g) Baking Powder
  • 1 tsp (7 g) Baking Soda
  • ½ tsp (3 g) Sea Salt
  • ½ tsp (1.2 g) Xanthan Gum
  • 2 TBSP (30 g) Lemon Juice
  • 2⅔ cup (340 g) Milk
  • 2 (100 g) Eggs
  • 2 TBSP (30 g) Unsalted Butter, melted OR Sunflower Oil
  • 1 tsp (5 g) Vanilla extract (optional)
  • For griddle surface Non-stick Spray or vegetable oil
Instructions
  1. Turn on griddle. Heat until drop of water sizzles
  2. Griddle - 350°F/180°C/Gas 4 - Moderate to 375°F/190°C/Gas 5 - Moderately hot
  3. When using Rolled Oats, measure and place in mill or high speed blender. Add other measured dry ingredients. Grind.
  4. In a large bowl whisk dry ingredients
  5. In a medium bowl whisk eggs, milk, butter and vanilla extract (optional)
  6. Add ⅔ of the wet mixture to dry and whisk. This makes it easier to work out the lumps. Then add the remaining wet and whisk.
  7. Apply non-stick spray or oil to the griddle.
  8. Pour ¼ cup batter to make 1 pancake
  9. Bake on side until many bubbles appear on surface and the edges are set, about 2-3 minutes
  10. Flip over and bake until bottom golden brown, about 2 minutes

 

Details: How to make Pancakes

Included with each pancake recipe.

Equipment

  • Two bowls. A smaller one for the wet ingredients and a larger bowl for the dry ingredients / final mix
  • Whisk – In a pinch you can use a large fork
  • Scale
  • Measuring spoons
  • Measuring cup or ladle to pour mixture onto griddle
  • Griddle – I use a low cost electric griddle
  • Spatula – I use a Winco NC-RS Nylon Fish Spatula

A common question in North America is why use a scale. When I went to baking school, the first thing we were told is to do measuring with a scale. Especially for flour. Flour packs and a cup of flour can weigh anywhere from 100 grams to 140 grams. I use 120 grams as a cup so regardless of whether you flour is packed or just sifted, 120 grams is a cup. For small measurements I do use measuring spoons.

Why grams and not ounces? Commercial baking is done in grams and my training is commercial.

Directions

  1. Turn on griddle. Heat until drop of water sizzles. 350°F/180°C/Gas 4 – Moderate to 375°F/190°C/Gas 5 – Moderately hot. Let griddle warm up for 10 minutes for heat to distribute evenly.
  2. In a large bowl whisk dry ingredients.
  3. Whisk eggs

  4. In a medium bowl, break egg(s). If you get any shell in it is easy to remove. Whisk to break up the yoke. I sometimes use a large fork.
  5. Add other wet ingredients and whisk.
  6. Whisk 2/3 of wet into dry. Easier to eliminate lumps.

  7. Add 2/3 of the wet mixture to the dry and whisk. This thicker batter makes it easier to work out the lumps. Then add the remaining liquid and whisk.
  8. Apply non-stick spray or oil to the griddle.
  9. Pour batter.

  10. Pour 1/4 cup batter to make 1 pancake. I use a measuring cup with a long spout.
  11. Pour with a small ladle

  12. For thicker batters, such as the Orange Juice Whole Wheat Pancakes, use a small ladle.
  13. Bake on side until many bubbles appear on surface and the edges are set, about 2-3 minutes.
  14. Holes will appear, pop and not fill in. Whole wheat pancakes will not show bubbles as much. All purpose flour tends to show the bubbles more than whole wheat.
  15. Flip over and bake until bottom golden brown, about 2 minutes
  16. Remove and serve with butter and maple syrup or your choice of toppings.

Tips

You can freeze and reheat extra pancakes. Store in a freezer bag then reheat at 350°F/180°C for a few minutes.

Pancake Recipes

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