1cupalmond milkyou can use any milk you have on hand
1eggfree-range if possible
Instructions
Mix Dry Ingredients: In a large bowl, combine oat flour, ground cinnamon, baking powder, and salt. Set aside.
Prepare Wet Ingredients: In a separate bowl, whisk together milk and egg. Add sugar to the wet ingredients and mix until well combined.
Combine and Stir: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until all the ingredients are fully combined. Be careful not to overmix; a few lumps are okay. Let the bater rest for 5 m inutes.
Preheat and Oil the Pan: Heat a frying pan over medium heat. Coat it with a small amount of olive or coconut oil. You can use a pastry brush to spread the oil evenly across the pan's surface.
Once the frying pan is hot, add a tablespoon of pancake batter on to the pan. Cook for approximately 2 to 3 minutes, or until you start to see that the edges appear slightly dry.
Flip and Continue: Carefully flip the pancakes to the other side. Continue cooking for about two more minutes, or until they are fully cooked through and are golden-brown.
Before adding a new batch of pancakes to the pan, remember to brush the frying pan with a little more oil. This ensures they don't stick and cook evenly.
Keep Warm: If you're making several batches or want to keep your pancakes warm, you can place them in a low-temperature oven until you're ready to serve.
Serve your delicious pancakes with your favorite toppings, and savor every bite. Enjoy!
Notes
To store pancakes, place them in an airtight container or resealable bag, separating each with parchment paper to prevent sticking. Keep them in the refrigerator for up to 2-3 days or freeze for longer storage, reheating when ready to enjoy.You can make oat flour at home by blending rolled oats in a food processor or blender until they become a fine powder. For detailed instructions and tips, please refer to the full instructions provided in the blog post above.