Gluten free and dairy free Staffordshire oat cakes

    1 hour 45 min

    This is my gluten free and dairy free version of the classic Staffordshire oat cake. I made these while craving "real" pancakes and they turned out quite nicely. If you are coeliac please make sure you buy certified gluten free oats.


    14 people made this

    Serves: 12 

    • 400ml warm water
    • 350ml warm soya milk
    • 1 tablespoon light brown sugar
    • 1 satchet quick action yeast
    • 225g oat flour
    • 150g buckwheat flour
    • 100g gluten free plain flour
    • 1 teaspoon salt
    • 1 egg

    Prep:15min  ›  Cook:30min  ›  Extra time:1hr  ›  Ready in:1hr45min 

    1. Mix the water, soya milk, sugar and yeast in a large bowl. Mix well and leave for five minutes until it starts to froth.
    2. Mix the flours and the salt in a separate bowl.
    3. Beat the egg and add it to the milk and yeast mixture. Then add the wet ingredients to the dry ingredients and combine thoroughly.
    4. Cover with cling film and leave to stand for an hour (or longer) in a warm place while the yeast bubbles away.
    5. Take your mixture and test the consistency, it should be of a batter like thickness. If it is too thick add a little bit more water.
    6. Use a non-stick pan and place over a medium-high heat. My pan is quite new so I didn't need to use any oil, you may need to oil your pan depending on the surface.
    7. Make sure your pan is hot, and when it is add about two tablespoons of batter and swirl around the pan, it should be about the thickness of a pound coin.
    8. When you see bubbles appear on the top of the pancake (after about two minutes) you can flip it over for another two minutes.
    9. Transfer to a warm plate if eating straight away or onto a wire cake rack for cooling.


    You can whizz oats in a blender to make the oat flour. If you are coeliac please make sure you buy certified gluten free oats.

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