Having studied nutrition at uni, I have learnt that processed white flour isn't exactly the best of ingredients to be using. Being highly processed and refined, white flour has most of the nutritional value stripped away leaving you with something that has quite a high GI. GI is how much your blood sugar level rises after a meal. Something that is high GI will raise your blood sugar levels quickly but then it will come down more quickly too so you feel hungry sooner. Oat flour on the other hand has a lower GI giving you a slower and more steady rise in blood sugar so you feel fuller for longer.
I have made pancakes with normal white flour before and there is nothing wrong with that. I understand that not everyone will have oats or oat flour on hand all the time. It's just that using oat flour is a good substitute to add more nutritional value and lower the GI of your pancakes.
I am also mildly lactose intolerant so I used soy milk in this recipe but you could use normal milk or any other milk alternative.
Ingredients
- 1 cup oats
- 1 cup soy milk
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 a banana (optional)
- 2 tsp honey (optional)
- Toppings: 1/2 banana, 1 strawberry, honey (or any to your liking)
Put all the ingredients in a food processor or blender to make your batter.
Heat a pan on medium heat and add a little oil. When the pan is hot, pour in your batter to whatever sized pancakes you like. When bubbles appear, flip the pancakes and heat the other side for 30 sec - 1 minute. Repeat with the rest of the batter.
When the pancakes are done serve them however you like, whether its with fruit, honey, syrup or yoghurt. This time I stacked them up with slices of banana and strawberries and finished off with a drizzle of honey.
I love this recipe since its so simple and versatile. The banana and honey in the batter are optional. Leave them out and the pancakes are still nice and fluffy, or you could experiment with other flavours.
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