The Amish Home-made Pancakes recipe may be the best-tasting Amish pancake recipe available.
Yet, I tend to try and improve perfection.
The Amish Home-made Pancakes recipe contains sugar, which I needed to get rid of. I'm on a low-carb diet and the processed sugar was creating havoc.
And good-bye to the salt. I tend toward high blood pressure, which salt can aggravate.
White flour is also much higher in carbs than warranted for the nutrition it (does not) provide. It had to go. The only grain left in the recipe, then, was the whole wheat flour and the oatmeal.
I thought to myself, "Why not replace all the grain with whole-grain oat flour?!"
Whole-grain oats has much to recommend it:
- It is high in fiber.
- It is high in antioxidants (compared to wheat flour).
- None of its carbs are from processed sugars.
- It is low-glycemic (compared to wheat flour).
- It is gluten-free.
All that in a pancake would be a really-good-for-you plate of yummy.
So I set out to update the Amish Home-made Pancakes recipe, omitting the sugar and salt, and with all grains swapped out for whole-grain oat flour.
(Oat flour can be made at home with oatmeal and a blender.)
Because we have pancakes only on Sunday mornings, it took over a month of testing to perfect the recipe.
A tentative ingredient list was written out. The recipe and cooking instructions would come after a bit of trial and error.
First off, the leavening needed a bit of adjustment. The rise seemed late.
I tried replacing the cream of tarter with baking soda. That didn't work well. The rise happened before the batter hit the skillet.
I ended up adjusting proportions to a good balance of baking powder and cream of tartar.
Early on, I found out oat flour thickens slower than wheat flour. I needed to let the milk and dry mixture set for at least 5 minutes, preferably 10 minutes, before starting the cooking. That also let the leavening work better.
Here is the recipe for the oat-flour pancakes evolved from the Amish Home-made Pancakes recipe.
Enjoy the taste. It's different than wheat-flour pancakes. To me, it tastes more wholesome.
The pancake will look a bit different than wheat-flour pancakes. Oat flour cooks different. It may be darker than expected coming out of the skillet, or have dark spots or streaks. (Dark spots or streaks are likely to be bits of oat flour getting very hot against the bottom of the pan.)
Topping can be butter, peanut butter, syrup with or without peanut butter, or topping suggestions from this pancake page.