Description
Oat Flour Pancakes are fluffy, slightly nutty, naturally gluten free and made with simple ingredients! Made in one bowl and ready in 30 minutes!
Ingredients
Scale
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 2 cups oat flour, gluten free if needed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- 1 teaspoon cinnamon, optional
- 1 large egg
- 2 tablespoons avocado oil
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl whisk together the almond milk and vinegar. Let it sit for 2-3 minutes until it starts to look curdled (see video for example).
- Add all the remaining ingredients and mix until combined. Let the batter rest for 5 minutes before cooking.
- While resting, heat a cast iron skillet over medium heat for 5 minutes. Once warm, use oil or butter if needed, and drop 1/4 size dollops of pancake batter. Gently spread it out the back of a spoon to form 4 inch pancakes.
- Let cook until the edges begin to set and darken in color, about 3-4 minutes. Flip and cook for another 2-3 minutes until the center of the pancake is firm to the touch.
Notes
If not dairy-free, you can even swap the milk for buttermilk and omit the vinegar.
To make this recipe vegan, replace the egg with a flax egg.
For the maple, you can substitute any liquid sweetener of choice.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 272
- Sugar: 6g
- Sodium: 263mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 47mg
