1 Cup Oat Flour*
App. 1/2 Cup Milk
1 Tbs Honey (or sweetener of your choice)
1 Tsp Vanilla Extract
Cinnamon to taste
Nutmeg to taste
1/2 Tsp Baking Powder (for fluffier pancakes)
Mix two eggs into the oat flour until thoroughly blended. Stir in honey, vanilla, and a splash of milk. Continue to add milk until you have a pancake batter consistency. If you’re adding fruit or chocolate chips, stir them in at this point and let the batter sit for at least ten minutes.
While the batter sits, prepare your pan over a medium heat with a light spray of cooking oil or a small bit of butter. Once your pan is hot, spoon the batter out into the middle of the pan using a ladle. Flip once the edges begin to get dry and the bubbles come up on top of the pancake.
Makes 3-4 medium size pancakes.
*If you don’t have oat flour, just take some gluten free oats and blend them in a food processor.
Note: these pancakes are a little dense, but nutrient packed. I’ve been told that allowing the batter to sit overnight and adding a little more milk in the morning will give you a fluffier pancake, though I have yet to try it. I’ll let you know how it goes when I do.