5 Stack Gluten Dairy and Refined Sugar Free Oat Pancakes

Good Afternoon Beautiful People! In recent weeks, my Sunday morning ritual have consisted of making and the best part devouring pancakes for breakfast! I’m not talking about the pre prepared packets one can conveniently pick up in local supermarkets or food stores… these pancakes I’m kindly sharing with you are made completely from scratch, contain no refined sugar AND are gluten and dairy free thus making them a perfect guilt free treat for yourself, loved ones or even the entire family. 

Below is the list of ingredients you will need to make my Gluten, Dairy and Refined Sugar Free 5 Stack Oat Pancakes. The fantastic thing about this particular recipe is that it is easily adaptable to suit any dietary requirements making it easy to swap out ingredients to suit your own personal preferences so should you happen to stumble across this very recipe on the world wide web and prefer to use cow’s milk or actual butter / margarine for instance, you can go ahead and do that too 🙂

Ingredients

You will need….

• 2 cups of Gluten Free Scottish rolled oats or Gluten Free Oat Flour (I used Nairns)
• 3 x Medium Free range eggs (or 2 large)
• 1 cup of oat milk (I used Oatly but other dairy free milk alternatives can also be used)
• A pinch of pink himalayan sea salt
• 2 tablespoons of Tiana Coconut Goodness (you can use actual butter should you prefer)
• 1 teaspoon of vanilla extract (optional)

Note: This mixture yields approx 8-9 scrumptious pancakes, perfect for serving two people or as part of a meal prep.

Method

1. If you are making the oat flour from rolled oats, you’ll need to blitz your oats in either a coffee grinder or blender until they are ground and you have a powered texture. Once complete place the oat flour into a large mixing bowl, add a pinch of pink himalayan sea salt and gently combine with your hands or a spoon. Should you already have oat flour to hand, simply combine the dry ingredients and proceed to make a well in the bowl.

2. In a separate bowl, beat the eggs and partially melted coconut butter together until well combined. Transfer this into the well you have just made in your dry ingredients bowl. Now simply whisk together using a hand / electric blender or in my instance an egg beater whilst gradually adding the cup of oat milk or dairy free milk alternative of your choice until you have a thick ish texture without any traces of lumps removed.

3. Heat a lightly oiled (I used Hemp Oil) griddle or frying pan over medium heat and wait until hot before carefully pouring a small amount of pancake batter into the pan. Ensure to tilt the pan in a circular motion so all of the batter is covered on all sides.

4. Cook the pancake for approximately 2 minutes or until the bottom is light brown in colour. Using a spatula, carefully loosen the batter from the pan, lift and turn over to cook the other side. Serve hot.

Toppings 

If your anything like me you’ll want to complete and serve this breakfast dish with a few delicious toppings such as Greek yoghurt and Fresh Fruit, classic Maple Syrup, Peanut, Almond or Cashew Nut Butter or anything else you can find in your kitchen cupboard.

As the inclusion of toppings is a completely personal choice, I have purposely excluded the toppings I used from the essential ingredients list when making these this morning but should you be keen to know what I layered my pancake stack with I used the following.

2 tablespoons of Sweet Freedom Hot Choc Shot, 1 chopped medium banana, shavings of raw organic dark chocolate and sprinkled with a handful of Omega Mix (pine nuts, sunflower seeds, pumpkin seeds and linseeds).

If you decided to give these a go yourself, do let me know your thoughts by leaving a comment in the box below.

I hope this recipe has enlightened and inspired you regarding alternative healthy ways you can enjoy this american breakfast / sweet treat tradition without consuming necessary added calories, e numbers and preservatives.