Gluten-free Oat and Apricot Pancakes

This recipe is perfect for those who just run out of the standard vegan products, such as tofu, and it does not require any strange gluten-free flours other than standard oats (make sure they are certified gluten-free if you are allergic). Another great pancake recipe of mine is the almond apple pancakes, which of course is also gluten-free, but uses ingredients that might be a bit harder to get your hands on.

I came up with this recipe while I was on holiday in Scotland with my family. We rented a flat in Edinburgh and met up with older sister, who lives in England with her boyfriend, for her birthday. I was not able to get my hands on any "special" vegan products other than unsweetened light soy milk, so for her birthday breakfast I had to get a little bit creative and use whatever I could find. Little did I know that this would become my go-to pancake recipe, as it is incredibly tasty and very versatile. If you do not have dried apricots you can use dates or even raisins, provided you have a high speed blender/food processor.

Ingredients, makes 15-20 pancakes:
  • 300g certified gluten-free oats (or oat flour)
  • 200g dried apricots (make sure it does not contain added sugars)
  • 3-5 dl unsweetened soy milk (or other plant-based milk)
  • 1 tsp baking powder
  • 15g ground flaxseeds soaked in the soy milk
  • 3 tsp vanilla essence
  • Cinnamon to taste

  1. If making your own oat flour just place the oats in a blender/food processor and blend until the oats are properly ground and add it into a bowl. Mix in the baking soda and a dash of cinnamon (you can always add in more later).
  2. Let the flaxseeds soak in 3 dl of the soy milk for about 10 minutes before pouring the mixture into the blender with the dried apricots, and blend until completely smooth. Add this into the bowl with the vanilla essence, and mix thoroughly. Depending on how thick you like your pancakes you can either stop at 3 dl soy milk or add in more until you get the consistency you want. If you want you can let the batter rest for 30 minutes, giving the flavors time to really mix, but this will make the oats absorb more of the liquid, and therefore you will need to add in more soy milk.
  3. Heat up a non-stick pan and add in about 1 heaped tbsp of the batter per pancake, and when cooked place them on a serving plate. While cooking up the pancakes you might want to cover the ones that are done with a kitchen cloth, so they remain hot. 

You can eat these plain, with unsweetened apricot marmalade or just serve with additional dried apricots. Either way these pancakes are really tasty, and can be stored in the fridge for a few days if not all is eaten at once.

I really recommend you try out this recipe, even if you think you do not like apricots, and let me know how you liked it!

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