Gluten-free porridge pancakes
These delectable gluten-free pancakes are a great alternative to wheat pancakes. They are low-calorie (perfect for those who are trying to watch their weight), but are also tasty, fluffy and very filling.
Ingredients
Pancakes
- 75g of porridge oats
- 2 small eggs
- 2 tbsp of low-calorie sweetener
- milk, 4-6 tbsp depending on desired consistency
- vegetable cooking spray, low fat
Method
1
Mix the oats, eggs, sweetener and milk together to desired consistency; for thicker pancakes, make the batter ahead of time and allow the oats to swell
2
Spray the oil into a pancake pan or large skillet, when it is hot add spoonfuls of the pancake batter. (I used a tablespoon)
3
Cook the pancakes over a medium heat, turning them over after about 2 to 3 minutes, then fry for a further 1 to 2 minutes on the other side until they are golden brown and have puffed up
4
Continue to cook the pancakes until the batter is used up, keeping cooked pancakes warm in the oven (covered)
5
Serve the pancakes warm with fruit compote or lemon juice and sugar
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Gluten-free porridge pancakes
