Water pancakes with oat flour: soft, light, and made with only 4 ingredients. Dairy-free (suitable for those intolerant to lactose), high in fiber thanks to the oat flour, quick to make and perfect for freezing and consuming during the week.
In a large bowl, combine the oat flour, baking powder, eggs, and water. Mix with a hand whisk until you achieve a smooth and homogeneous mixture, free of lumps. The batter will be slightly more fluid than classic pancakes.
Heat a non-stick pan over medium heat. If necessary, lightly grease it with a little oil and remove the excess with paper towels.
Pour a ladle of batter for each pancake into the hot pan. When bubbles begin 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 food bags for portioning.
To consume: reheat for 30-60 seconds in the microwave or heat for a few minutes in the pan.
Large bowl
Hand whisk
Non-stick pan
Paper towels
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 the pan.
Variations and tips: you can substitute water with a sugar-free plant-based drink (e.g. almond or coconut) for a richer flavor; add cinnamon, vanilla, lemon zest, or chia seeds for customization. Ideas for fillings: Greek yogurt and berries with a teaspoon of almond butter; 100% hazelnut cream and banana slices; low-fat ricotta and fresh strawberries.
Italy
| 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 |
