Homemade Oat and Flax Wraps
Homemade Oat and Flax Wraps
Ingredients
- 75 grams porridge oats, rolled
- 25 grams flaxseed, milled
- 250 ml water
- 1/2 teaspoon fine salt
- 1 teaspoon olive oil, as needed, for cooking
Instructions
- 1
Place the rolled porridge oats into a blender and blend until you achieve a fine flour-like consistency.
⏱️ 1 min
- 2
Add the milled flaxseed, water, and fine salt to the blender with the oat flour. Blend again until you have a smooth, uniform batter.
⏱️ 1 min
- 3
Heat a small amount of olive oil in a non-stick pan over medium heat. Ensure the pan is evenly coated.
⏱️ 1 min
- 4
Pour a portion of the batter into the heated pan. Gently swirl the pan or use the back of a spoon to spread the batter into a wide, flat circle, forming a wrap. Cook for 3 to 4 minutes on the first side, or until the wrap is sturdy enough to flip without breaking.
⏱️ 4 min
- 5
Carefully flip the wrap and cook for another 3 to 4 minutes on the second side, until golden brown and cooked through.
⏱️ 4 min
- 6
Remove the cooked wrap from the pan and place it on a wire rack to cool slightly before using. Repeat with the remaining batter. Note that the batter may thicken as it rests; add small splashes of water as needed to loosen it to the desired consistency.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Oat and Flax Wraps
- 75 grams porridge oats, rolled
- 25 grams flaxseed, milled
- 250 ml water
- 1/2 teaspoon fine salt
- 1 teaspoon olive oil, as needed, for cooking
Instructions
- 1
Place the rolled porridge oats into a blender and blend until you achieve a fine flour-like consistency.
⏱️ 1 min - 2
Add the milled flaxseed, water, and fine salt to the blender with the oat flour. Blend again until you have a smooth, uniform batter.
⏱️ 1 min - 3
Heat a small amount of olive oil in a non-stick pan over medium heat. Ensure the pan is evenly coated.
⏱️ 1 min - 4
Pour a portion of the batter into the heated pan. Gently swirl the pan or use the back of a spoon to spread the batter into a wide, flat circle, forming a wrap. Cook for 3 to 4 minutes on the first side, or until the wrap is sturdy enough to flip without breaking.
⏱️ 4 min - 5
Carefully flip the wrap and cook for another 3 to 4 minutes on the second side, until golden brown and cooked through.
⏱️ 4 min - 6
Remove the cooked wrap from the pan and place it on a wire rack to cool slightly before using. Repeat with the remaining batter. Note that the batter may thicken as it rests; add small splashes of water as needed to loosen it to the desired consistency.
⏱️ 5 min