Oat Flour Pancakes
These oatmeal pancakes are soft and chewy, slightly chewy and nutty, and very satisfying. They are also vegan, gluten free, and refined sugar free.
Ingredients
- 2 eggs lg
- 1/4 teaspoon sea salt
- 1 cup whole milk
- 2 teaspoons of baking powder
- 2 cups oatmeal * gluten free oats for gluten free
- 1 tablespoon of granulated sugar
- 2 teaspoons of lemon juice
- 3 tablespoons of oil * for cooking the pancakes
Instructions
First, using a food processor or high-powered blender, grind the oats to a flour-like consistency, about 2 minutes.
Then, transfer to a medium mixing bowl and stir in the baking powder, salt and sugar.
In a glass measuring cup, measure the milk and stir in the lemon juice. Let stand 5 minutes.
Meanwhile, open the eggs and whisk.
Add the milk mixture and the eggs to the dry ingredients. Stir until combined.
Heat a large skillet over medium heat. Add 1 / 2-1 tablespoon of oil. Using a 1/4 measuring cup per pancake, pour onto a heated surface. Cook until bubbles form on the pancakes. Turn and continue cooking until the pancakes are lightly browned on the other side.
Repeat with the rest of the dough. Happy Cooking Time.
Notes
* Please use as many organic ingredients as possible.
** I have found time and time again that 2 cups of oatmeal equals 2 cups of oatmeal.
