Water pancakes with oat flour: soft, light and made with just 4 ingredients. Milk-free (suitable for those who are lactose intolerant), rich in fiber thanks to oat flour, quick to make and perfect for freezing and eating during the week.
In a large bowl, combine the oat flour, the packet of baking powder, the eggs and the water. Mix with a hand whisk until you get a smooth, even batter with no lumps. The batter will be slightly runnier than classic pancake batter.
Heat a non-stick pan over medium heat. If needed, lightly grease it with a drizzle of oil and remove the excess with kitchen paper.
Pour a ladleful of batter into the hot pan for each pancake. When bubbles start to appear on the surface, flip the pancake and cook the other side for 1-2 minutes.
Let them cool if you want to freeze them: arrange them in a single layer on a tray, place in the freezer for about an hour, then transfer them to separate portioned food bags.
To eat them: reheat for 30-60 seconds in the microwave or warm them for a few minutes in a pan.
Large bowl
Hand whisk
Non-stick pan
Kitchen paper
Tray and food bags (for freezing)
Store in the freezer for up to 2 months in an airtight container or food bag; reheat for 30-60 seconds in the microwave or for a few minutes in a pan.
Variations and tips: you can replace the water with an unsweetened plant-based drink (e.g. almond or coconut) for a richer flavor; add cinnamon, vanilla, grated lemon zest or chia seeds to customize. Filling ideas: Greek yogurt and berries with a teaspoon of almond butter; 100% hazelnut spread and banana slices; low-fat ricotta and fresh strawberries.
Italia
| Energy (kcal) | 281.15 |
| Carbohydrates (g) | 41.55 |
| of which Sugars (g) | 0.74 |
| Fat (g) | 7.34 |
| of which Saturates (g) | 1.97 |
| Protein (g) | 12.33 |
| Fiber (g) | 4.7 |
| Sale (g) | 0.38 |
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