Oat Flour Pancakes (Vegan + GF) - Rhian's Recipes (2024)

FAQs

Why are my oat pancakes soggy? ›

If your pancakes are stodgy and gooey, there could be three possible things you're doing wrong: Eggs: try to use one egg per cup of flour. Use more, and the eggy-custardy yolks will make them denser. Use less, and they won't rise.

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.

By using oatmeal instead of flour for your pancakes, you make them healthier and more nutritious. Satiating: Oatmeal contains slow carbohydrates that make you feel satiated and keep your blood sugar stable. This can make you feel full longer after eating and less likely to get hungry again.

This gluten-free pancake recipe will turn out chewy if the egg whites have not whipped long enough or the batter was overmixed.

A Little Bit of Science. To dive into a little bit of pancake science, fluffier pancakes are caused by bubbles that form in the batter followed by the solidification of those beautiful bubbles! When you add baking powder to your pancake batter, you're encouraging the release of gas, which forms bubbles in the batter.

Homemade pancakes with oat milk are the perfect healthy alternative to using box pancake mix, and they taste so much better! These vegan bisquick pancakes are a great easy option too, and if you like waffles, try this dairy-free waffle recipe!

This pancake mix is your new best friend! Make a large batch and keep it on hand in the refrigerator for up to 6 months.

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.

That means oat flour contains the germ, bran, and endosperm which makes it rich in whole grains. Because of their powerful nutritious profile, it's recommended to consume a serving of oats daily.

What are IHOP gluten free pancakes made of? ›

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.

With oat-based pancakes, overmixing oat flour batters can make them turn gummy, so mix just until moistened and blended. Let the batter rest. Make sure to let the pan heat up while the batter sits. Doing so will result in fluffy pancakes that are cooked through and not underdone or gummy in the middle.

A word of caution though — if you add too many eggs you'll end up with a loose pancake batter that will need to be balanced with more pancake mix. If you're vegan or allergic to eggs, there are a few ingredients you can use to substitute an egg.

If, however, you have made refrigerator oatmeal, and the porridge that greets you in the morning is essentially a lake of liquid, this is also an easy fix. Pour the oatmeal into a bowl and microwave for 1-2 minutes. It will have to suck up the extra liquid as it cooks!

Thinner pancakes will stay more moist and tender if cooked a little more quickly, so turn up the heat a bit when cooking. Better air circulation prevents the pancakes from becoming soggy while cooling.

They are “mushy” because they were undercooked. They are undercooked because the heat was too high and the surface cooked before the inside making them look cooked but “mushy”. To fix those, you could put them in a medium hot oven or toaster oven for a few minutes.

The method is pretty simple. Instead of a 2-1 ratio of water to oats that most manufacturer's recommend, use a 1-1 ratio. Equal parts of oats and water will allow the oats to absorb all the liquid and be slightly al dente. No mush.