To go with these sweet potato hash browns, I fancied a go at making something a bit like a Staffordshire oat cake, this recipe mainly differs in that it is using a far lower proportion of oats, it makes a hearty, filling pancake that is great for topping with other breakfast goodies… I made 4 great big pancakes but it would make a dozen small ones quite easily.
70g gluten free oats
5g chia seeds
250g gluten free plain flour (This is a mix of rice flour, potato starch and maize flour)
7g sachet instant yeast
450ml hand hot water
Half teaspoon salt
Half teaspoon baking powder
Using a food processor ( I’m using the one that came with my hand blender) blitz the oats and chia seeds to a coarse powder.
Combine all the dry ingredients in a large bowl, then sloosh in the hot water and whisk well.
Cover the bowl and leave somewhere warm for an hour, unusually it’s actuall sunny here so my mixture is sun bathing 🙂
Heat a frying pan, it needs to be quite hot, but doesn’t need any oil which is good!
For each pancake I used 4 of my largest serving spoons of batter .. I said they were big!
Cook for 3 or 4 minutes until the top looks dry, then either turn using or a spatula, or if you’re feeling flamboyant go the traditional pancake flip! Cook for another couple of minutes just to finish it off.
By A and E