These gluten free and lactose free pancakes are simply delicious. A perfect alternative to overnight oats, they are great with sweet or savoury toppings.
Overnight oats have become one of the most favourite breakfast meals in the UK. Overnight oats are healthy, full of fiber and easy to dress up with fruit, berries, cinnamon or any other toppings. Creamy and indulgent, they taste and look like a desert.
This pancake recipe takes overnight oats to a different level. The same ingredients, the same nutritional value and even more delicious result. With oats being the main ingredient, these pancakes are gluten free.
Use coconut milk, almond milk or Kefir instead of regular milk to soak the oats to make the pancakes lactose free. I use kefir as a substitute for any dairy when I can because of its probiotic properties. Read more about kefir and why it is good for those who are lactose intolerant it in my post about Kefir Benefits. This recipe, however, works just as well with milk or any nut milk.
- 1 cup of oats
- 1-2 tablespoons of oat bran
- 1 egg
- ½ – 1 cup of kefir or milk
- Pinch of baking soda & a few drops of lemon juice
- Splash of vanilla extract
- 2 tbsp of coconut yoghurt
- Raspberries, fresh or defrosted
- Honey or agave nectar
1. Soak the oats an oat bran in milk or kefir for 15 min or until soft and creamy.
2. Stir in the egg and vanilla
3. Add a few drops of lemon juice to baking soda, wait for it to become frothy, add to the other ingredients and stir thoroughly
4. Heat a large frying pan and oil lightly
5. Spoon the pancakes into the pan, cook for 1-2 min each side until golden.
6. Dollop a spoon of coconut yoghurt, raspberries, drizzle with honey.
7. Serve warm or cold as desired.