Indulge in the guilt-free pleasure of these Syn-Free Slimming World Pancakes crafted with wholesome oat flour. Perfect for breakfast, brunch, or supper, these pancakes offer a delightful twist to your usual pancake routine. Milled oats, combined with a few simple ingredients, create a batter that not only satisfies your taste buds but also aligns with Slimming World principles.
Why You’ll Love This Recipe:
Generous Quantity: This recipe yields a satisfying amount, ensuring you have enough to share or enjoy throughout the week.
Tastes Like Regular Pancakes: Experience the familiar taste of traditional pancakes while staying true to your health goals.
No Need for Plain Flour: Bypass the need for a separate purchase of plain flour as these pancakes showcase the versatility of oat flour.
Gluten-Free Goodness: Naturally gluten-free, these pancakes cater to dietary needs. Always double-check the manufacturer’s label for additional reassurance.
Fiber-Rich: Packed with more fiber than regular flour, these pancakes keep you feeling full for an extended period.
Pinch of salt
Optional: ¼ teaspoon Vanilla Essence (although not essential for this recipe)
How To Make:
Milling Oats: Start by blending the oats in a food processor until they form a fine flour. This step lays the foundation for a smooth pancake texture.
Creating Batter: In a separate jug, whisk together the egg, milk, and salt. Add the milled oat flour and stir until a velvety pancake batter is achieved.
Cooking Pancakes: Spray a small frying pan with Fry Light and pour 1 tablespoon of the mixture into the pan. Swirl until the pan is evenly coated. Cook for around 30 seconds to a minute on each side, then set aside. Repeat until the batter is used up.
Oats: If gluten-free isn’t a requirement, substitute with all-purpose flour.
Egg: Omit and add baking powder for an alternative.
Milk: Choose plant-based milk, water, or swap for fat-free yogurt or cottage cheese.
Chocolate Lovers: Add cocoa powder, hot chocolate mix, and drizzle with chocolate sauce and marshmallows.
Classic: Sprinkle with sugar-free icing sugar and a twist of lemon.
Deluxe: Top with fresh berries, maple syrup, bacon, honey, or berry jam.
Kid-Friendly: Stir in Nesquik powder for chocolate, strawberry, or banana pancakes.
Non-stick frying pan
Food processor or blender
Kitchen scales or measuring cups
Storing: Preferably consume fresh, but store refrigerated in an airtight container for up to 3 days.
Freezing: Store in a zip-lock bag for up to 3 months. Defrost overnight in the fridge or using a warm water bath.
For the next day, defrost if necessary, then pan-fry over low heat.
Always blitz the oats first before adding wet ingredients for a smoother texture.
Use oat flour immediately after blending to prevent excessive thickening.
Be generous with cooking oil spray to avoid sticking.
Dip into soups for a bread substitute.
Create savory flatbreads with various fillings.
Make a quick pizza snack by topping with sauce, cheese, and herbs.
Q: Can I use all-purpose flour instead of oats?
A: Yes, you can substitute with all-purpose flour for a non-gluten-free option.
Q: How long can I store these pancakes?
A: Pancakes can be refrigerated for up to 3 days or frozen for 3 months.
Q: Can I skip the egg in this recipe?
A: Yes, omit the egg and add baking powder as an alternative.
Q: What’s the purpose of adding vanilla essence?
A: While optional, vanilla essence enhances flavor. Feel free to skip if you prefer a more neutral taste.
Q: Can I use a blender instead of a food processor?
A: Yes, a blender works well for milling oats into flour.