For the past weeks I baked pancakes every week end, often on easy Sunday mornings. I experimented with various combinations of flours, using dairy products or not, and I am finally confident I found THE recipe that is a keeper. The only rule I set for myself was: no rice flour!
Why excluding rice flour? First because gluten free diet means the
obligation chance to diversify what we eat every day. Rice flour is a basic ingredient of gluten free flour blends, consequently we end up consuming a lot of it when baking. One good reason to try other interesting flours such as coconut flour, high in fiber and healthy fats, or oat flour.
Second reason: my friend Carole, who leaves in France, is intolerant both to gluten… and rice. What a challenge to constantly look for the right substitute to rice flour, a key ingredient in most gluten free recipes! With my Sunday Morning Oat and Coconut Flour pancake recipe, no need for adaptation. I dedicated this recipe to her, Carole this is for you!
My flour mix is simple and contains only 3 ingredients: oat flour (make sure it is gluten free oat), coconut flour and cornstarch. Coconut flour is absorbing moisture in a big way, so I use it sparingly. I tested once pancakes made exclusively of coconut flour, and the texture was way too grainy to my taste. Combine coconut flour with oat flour and cornstarch and you get the perfect blend for delicious and healthy pancakes!
An other important ingredient in my pancakes recipe is applesauce: I use it in place of butter or oil, and to give extra moisture to the pancakes.
Fluffy and soft pancakes, with the subtle flavor of oat and coconut flour and a hint of vanilla … far better than traditional pancakes, that often are just like thicker versions of our French crêpes (speaking of which, have you tried already my French Crepes with Fresh Strawberry Lime salad?) .
While pancakes are usually drown under maple syrup, I prefer serving them topped with maple caramelized apple dices, so yummy!
Small disclaimer : This oat and coconut flour pancake recipe is dairy free, as I use almond milk in my batter. To caramelize the apples, I used maple syrup and ghee butter, which technically is a milk product. However as ghee doesn’t contain lactose or milk proteins, it is considered compatible with dairy-free diets. You can sauté the apples with coconut oil instead of ghee if you prefer.
- 120 g gluten free oat flour
- 30 g coconut flour
- 30 g cornstarch
- 3 eggs (mine are rather small organic eggs)
- 100 g unsweetened applesauce
- 2 tbsp coconut sugar
- ½ cc baking soda
- ½ tsp vanilla extract
- 300 ml almond milk
- Coconut oil for cooking
- For the caramelized apples:
- 3 apples
- ½ tbsp ghee
- 2 tbsp of maple syrup
- Whisk all the dry ingredients in a bowl until well combined: oat flour, coconut flour, cornstarch, baking soda and coconut sugar.
- Whisk the eggs and stir in the applesauce and vanilla extract. (you can make express applesauce by microwaving 2-3 peeled and diced apples for couple of minutes before mixing)
- Combine the eggs mixture into the dry ingredient and add the almond milk. Blend until well combined.
- Let the batter rest for about 15 minutes.
- Heat a non-stick skillet on medium-high heat. Add a little bit of coconut oil to grease it.
- Pour a small amount of the batter to make the pancakes (my pancakes size is about 11 cm diameter so I can prepare two pancakes at a time in my pan).
- Cook for 3-4 minutes or until bubbles form on top and edges are dry. Flip on the other side and cook for an other 2-3 minutes. Remove from the pan and serve warm.
- One batch should yield about 10 pancakes.
- For the caramelized apples: pPeel and cut the apples into dices.
- Melt the ghee in a sauté pan over medium heat. Add the apples and cook about 2-3 minutes. Add maple syrup and continue cooking for 5 minutes until the apples are tender.
- Serve on top of the pancakes with extra maple syrup.