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Fluffy Light Oat Tapioca Pancakes

Last updated on 
Fluffy Light Oat Tapioca Pancakes

Another fluffy pancake recipe. This pancake recipe is a little different. I have blended homemade oat flour, tapioca starch and ground almonds (or almond flour is also suitable). A delicious and healthier pancake recipe and, the texture of these pancakes are surprisingly light, fluffy and not gummy. I made homemade oat flour using gluten-free porridge oats as I had these on hand, so this recipe can also be gluten-free. If you would like to also make it vegan swap out the egg for a flax egg or check out my How to Make Pancakes 5 Ways without eggs.
I love adding a hint of cinnamon and never add sugar to my batter, as I often have fresh fruit or a drizzle of maple syrup on top. The secret to the perfect pancake is that lumps are okay in your mixture. Therefore, don't overmix.

Takes = 15 minutes
Makes = 8 small pancakes

Ingredients

  • Oat flour, I use gluten-free homemade – 70g, 2/3 cup
  • Ground almonds – 30g, 1/4 cup
  • Tapioca flour – 40g, 1/4 cup
  • Baking powder – 1/2 teaspoon
  • Baking soda – 1/2 teaspoon
  • Ground cinnamon (optional) – 1 teaspoon
  • Pinch of salt
  • Large egg (or flax egg) – 1
  • Milk, I use oat milk, or your choice – 130ml, 1/2 cup + 1 tablespoon

Method

  1. HEAT – non-stick pan, brush lightly with oil or melted butter and smooth off with a paper towel. Grind oats in a blender to make your oat flour if needed.
  2. If using the flax egg method prepare this 15 minutes before needing it. Add 1 tablespoon of ground flaxseed with 3 tablespoons of water and rest in the fridge. This can be made the night before.
  3. WHISK – flours and almonds, baking soda, baking powder, a pinch of salt, and spice (if adding) in a medium bowl.
  4. MIX in the milk and add whatever egg replacement method you are making. Then blend gently until almost smooth. Don't overmix, a lumpy batter is okay.
  5. TRANSFER mixture to a pouring jug (if you had one) or use a 1/4 cup and scoop out the batter to your preferred size.
  6. COOK – one side 2-3 mins, once bubbles appear, then flip. Should be golden brown, turn the pan down if cooking too fast. Then cook the second side for approx, 1 min, this side will be faster. I use an upside-down bowl to keep the pancakes warm as I go.
  7. SERVE – with jam, fruit, chocolate spread or maple syrup

* If you don't have baking soda add 1 tsp of baking powder. I've made them both ways but this is my preferred recipe. Add salt if you prefer however, I don't need extra salt in my diet so I leave it out. Happy cooking!