Simple Oatcake Wraps Using A Cast Iron Skillet – 2 ingredients (GF vegan)

  • A delicious staffordshire oatcake wrap recipe made using oats and water (with salt and pepper to season) by Trinity Bourne. Easy, naturally vegan and can be gluten-free (if using gluten-free oats)

Many years ago I visited my in-laws in Stoke-On-Trent in Staffordshire, England. My husband (now affectionately my ex) introduced me to a delightful invention – the ‘Staffordshire Oatcake‘. Not only were they naturally vegan, the traditional versions were also wheat-free.

We stuffed them with hummus and salad and enjoyed the most delicious lunch. Another time, we rolled them up to dunk in our tomato soup. And then there was this other occasion when I had the rather bright idea of using them to create an enchilada – oh yum!

The oatcake wrap is a rather genius sort of pancake
typically made using a flat bottomed griddle or cast iron skillet.

This ‘oatcake’ can be used to fill with the contents of your choice for breakfast or lunch, like a wrap or crepe – or simply used as simple alternative to bread. This oatcake however, is not to be confused with the Scottish ‘oatcake’ which is actually a biscuit or cracker.

Simple Oat Wraps - using a cast iron skillet #vegan #glutenfree

After going gluten-free a few years ago I started to miss my spelt bread – ahhhhhh. It wasn’t long before that yearning to create delicious alternatives began to inspire me. As it happens, I was lying in bed one morning, day-dreaming when the vision of this oat wrap popped into my thoughts. It all made sense.

I simply imagined creating a batter from ground oats and water and doing a bit of culinary magic on a cast iron griddle or skillet. I quickly bought myself a cast iron skillet – which is when the fun began! Personally I use gluten-free oats (but if you don’t eat GF, then just use any oats). What are gluten-free oats? Read HERE.

Before long I’d figured out that I needed to make a pourable batter and pour it on the skillet. Much to my joy it worked and after a few attempts I’d found different formulas, all with slightly different outcomes.

I was particularly looking for something pliable and flexible that didn’t break easily when finished; something that you could wrap salad and hummus in. It turns out that to achieve that is quite easy with a flat bottomed cast iron skillet and a few tips.

Simple Oat Wraps - using a cast iron skillet #vegan #glutenfree

  • Step 1: Create the batter (scroll for recipe below).
  • Step 2: Smooth it on to your piping hot skillet.
  • Step 3: Give it a minute or two to come together.
  • Step 4: Flip it over.
  • Step 5: Pop it into a lint-free tea towel (USA: dish towel) or kitchen towel/paper for 10 to 15 mins.
  • Step 6: Enjoy as is or stuff with your favourite ingredients.

Simple Oat Wraps - using a cast iron skillet #vegan #glutenfree

Important tips for making these simple oatcake wraps…

  • Make sure your griddle or skillet is hot enough. The mixture needs it to be really hot to do it’s culinary alchemy and to stop it sticking to the pan.
  • Make sure your batter is not too thick – yet not too thin.
  • Be sure that you have a smidgen of oil  to evenly coat your cast iron skillet between rounds, to prevent sticking (this only need be a minimal amount).

Simple Oat Wraps - using a cast iron skillet #vegan #glutenfree

The written recipe is below. Please watch this video first for a quick visual guide on how to make these…

Yield: 4

Simple Oatcake Wraps Using A Cast Iron Skillet - 2 ingredients (GF vegan)

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
A delicious staffordshire oatcake wrap recipe made using oats and water (with salt and pepper to season). Easy, naturally vegan and can be gluten-free (if using gluten-free oats).

Ingredients

  • 150g ground oats (1 1/4 cups approx)
  • 250ml water (1 cup)
  • Big pinch sea salt
  • Big twist black pepper

Instructions

Either buy ground oats or grind them yourself. You can usually do this in a food processor, high powered blender or nut mill.

Mix oats, water (with salt and pepper) together. Use a jug and a fork to 'whisk' these ingredients together until evenly combined and without lumps.

Leave mixture to settle for a few minutes (it will thicken in this time) and stir/whisk again (see my video for demo). You need a batter mixture that is thick, yet easy to pour. If it is too thick then the oatcake wraps will likely crack. If it is too thin then it might do other weird stuff hahaha. The best way to learn this is by 'feel' and experience or trial & error. If your mixture is too thick, add a dash of water to thin. If it is too thin, then add a small amount of ground oats to it.

Heat your cast iron skillet until it is piping hot.

Pour about a quarter of your mixture onto the surface of the skillet (watch video for demo) and quickly smooth out with a flat-ish bottomed spoon.

It will quickly change consistency with the heat, within a couple of minutes.

Use a metal or heat-proof spatula (known as fish-slice in the UK) to gently tease the edges of the wrap. If it's going right, then the whole wrap should lift up effortlessly. If there is any resistance then leave it another minute. Once you peek underneath and see it starting to tan ever so slightly you can flip it over and cook the other side for a minute or two.

When done, pop onto a cooling rack between the layers of a lent-free tea towel (in the USA they are called dish drying cloths or something like that) or between layers or kitchen towel/paper. This important to help them soften if you want to roll them up. Leave them for 10 to 15 minutes and that should be enough time to soften enough so that you can roll them.

Stuff with your favourite dip and salad ingredients and enjoy for lunch. Alternatively stuff with a bean recipe like this [url href="https://www.trinityskitchen.com/spicy-black-beans-one-pot-vegan-comfort-food-with-warming-spices/" target="_blank"]Spicy Black Beans One Pot[/url] and create enchiladas. Or simply roll and use as an accompaniment to soup.

Explore and enjoy!

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16 Comments

  1. BARBARA MARSHALL January 26, 2018 at 12:46 pm - Reply

    Can’t wait to try this

  2. Susan January 26, 2018 at 4:39 pm - Reply

    These look fantastic,We used to buy oat cakes from Preston market when I was a child,then they stopped selling them,they said the person who made them had passed away,Ive searched for a recipe,but they were always the wrong kind,like the ones you buy from a shop in a packet,small and more like a biscuit, These look like the ones I remember,except the were very large and oval ,will be trying them soon,thank you, also I wonder if you have any tips on careing for your skillet,at the moment I have a brand new one,do you wash it ?my last one went rusty,thanks.

    Nn

    • Ahhhh I am happy to know you’ve finally found a recipe then Susan.
      I always wash and then lightly oil my cast iron skillet immediately after use (well, when cool enough to handle). If I don’t oil it, it goes rusty every time!
      x

    • karen January 31, 2018 at 10:02 am - Reply

      Booths used to sell these, probably still do and I have seen them in Tesco, on the bread section ( Staffordshire oatcakes), if you don’t want to make your own.

  3. Julie Johnston January 27, 2018 at 1:21 pm - Reply

    Hi Trinity, these look amazing. I have 2 questions: I don’t have a cast iron skillet, but I do have a heavy bottom one. Will that work or should I invest in cast iron? Also, how do these freeze? It’s only me, so if I make them, it might take me a while to use them up and it would be nice to have them available when I need them. Thanks!

    • Trinity @ Trinity's Conscious Kitchen January 29, 2018 at 10:09 pm - Reply

      Really great questions. I think they are best made up fresh when you need them (I’ve not tried freezing them, but it would be a good little experiment for sure).
      I believe they should work with a flat bottomed skillet that isn’t cast iron too.
      Warmest blessings
      x

  4. Zsuzsa January 27, 2018 at 4:19 pm - Reply

    It looks wonderful Trinity! Please, let me know what kind of skillet do you use – if its possible to cook without oil. It is just cast iron and that’s all? Thank you!

    • Trinity @ Trinity's Conscious Kitchen January 29, 2018 at 10:08 pm - Reply

      I just use a cast iron skillet. I do coat it with a smidgen of coconut oil (the tiniest amount ever). Hmmmm… if I don’t do that then the mix seems to stick. Other people might have different methods that work too though – I will explore.

  5. Antero January 29, 2018 at 7:29 pm - Reply

    Very yummy, and it was so easy to do. Never even thought about using my favourite tool the power blender to get oatmeal. Means I have the basis ingredients for oats-milk too 🙂

  6. Karah January 30, 2018 at 2:39 pm - Reply

    Do you think I could use ground steel cut oats instead of rolled oats?

  7. Jan February 9, 2018 at 12:06 am - Reply

    Trin! I somehow missed these the first time through my email. They popped up ‘spontaneously’ on my computer today and I had to make them right then and there for lunch. We filled them with chopped onions and peppers, Quesadilla style – outstanding !!!

    Thank you AGAIN for the pioneer work that you do in the kitchen on all of our behalfs. 🙂

    Giant hugs from here. Miss you like crazy.
    xo

  8. Gay May 3, 2018 at 4:22 pm - Reply

    Hi,
    Thank you so much for posting this recipe. Read it, went in the kitchen and made them. followed you recipe exactly. Perfect!
    Taste was good. Can see myself playing with the recipe and making all kinds of interesting things. I am 1 yr into milk, wheat and dairy allergies and this is a wonderful addition to my diet. Thanks again!

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