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.

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.

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.

Overmixing the batter is probably the number one reason why your vegan pancakes are gummy. When it comes to pancakes, you want the batter to be slightly lumpy. If you mix the batter too much, you knock all of the air bubbles out and your pancakes won't rise very well, resulting in a gummy texture.

In addition to their fiber content, oats are also rich in antioxidants like avenanthramides, which have been shown to have anti-inflammatory properties. This can help to reduce inflammation in the body, which is a major contributor to heart disease and other chronic conditions.

To make healthy pancakes, use whole-wheat or another whole-grain (cornmeal, oats or buckwheat) flour instead. Whole-wheat flour has 16 grams of fiber per cup compared to 3 grams of fiber in white flour.

Compared to almond flour, oat flour is higher in carbohydrates but lower in both calories and fat. Oats are a good source of soluble fiber. A 2017 study indicated that beta-glucan in oats helps lower cholesterol and the risk of diabetes.

Served hot and golden, gluten-friendly pancakes are freshly made from a signature batter that blends rice flour, sugar, milk, eggs and other gluten-friendly ingredients to give guests the same great pancake experience without compromising on taste or fluffiness.

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

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

Why are restaurant pancakes so fluffy? ›

Buttermilk is often used instead of regular milk

Many restaurants use buttermilk instead of dairy or plant-based milk when making pancakes, which changes the interaction of the ingredients before and during cooking — leading to a fluffier, more texturally satisfying, and tastier result.

Avoid High Heat

Mortillaro explains that high heat results in uneven cooking as it burns the outside while leaving the inside batter raw. "This is because the high heat does not allow enough time for the heat from the pan and oil to penetrate to the center of the pancake," she says.

Serve pancakes warm with maple syrup and a pat of vegan butter, if desired. If you have leftover batter, store in an airtight container in the fridge for 5 to 6 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.

Pancakes hold together because of starch that draws water into its structure. Role of starch has starch absorbing water under effect of heat expanding starch molecules.

Why is my crepe tearing/breaking apart? There are a few reasons your crepe might be falling apart or tearing when you roll or fold it. It could be that you added too much liquid, or too much of the wrong kind of liquid (skim milk, dairy free milk instead of whole milk).