Pancakes aux flocons d’avoine sans gluten, sans lactose et sans œuf et crêpes sans gluten et sans lactose

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Dis comme ça, on pourrait croire qu’on va manger du vent mais que nenni, ce sont d’excellents pancakes à peine sucré et sans ingrédients susceptibles de provoquer un malaise du à une intolérance, à moins d’être allergique aux flocons d’avoine, mais là…

Ils sont un peu fragiles à retourner, ne pas hésiter à les laisser cuire à feu doux 2 ou 3 minutes de chaque côté et les retourner délicatement avec une spatule large.

Si j’avais été un peu plus prévoyante, j’aurais publié pour la chandeleur mais comme ça, on peut aussi se dire qu’on est fin prêt pour l’année prochaine.

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Pancakes chocolat aux flocons d’avoine

Pour 8 petits pancakes

• 60 g de flocons d’avoine
• 1 banane mûre
• 1 c à s de cacao
• 1 c à s de miel
• 120 ml d’eau
• Margarine

1. Peser les flocons d’avoine
2. Éplucher et écraser la banane
3. Mélanger le tout (avoine, banane, cacao, miel et eau). Laisser reposer une demie heure.
4. Graisser une poêle à crêpes chaude.
5. Verser une belle cuillère à soupe de pâte, aplatir légèrement.
6. Cuire quelques minutes, retourner délicatement quand la crêpe est solide

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Crêpes sans gluten aux flocons d’avoine

• 120 g de flocons d’avoine (40 g)
• 3 œufs (1 œuf)
• 40 cl de lait d’amande (13 cl) (ou autre)
• Un filet d’huile végétale
• 1 pincée de sel

• Mixer au blender tous les ingrédients jusqu’à obtenir un mélange homogène et mousseux.
• Graisser une poêle à crêpes chaude.
• Couler et répartir une louche de pâte dans la poêle.

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