Sprouted Oat Flour Pancakes
Naturally gluten-free, perfectly fluffy and not too sweet.
- 1½ cups Second Spring Sprouted Oat Flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup milk or milk alternative
- 1 tbsp lemon juice or apple cider vinegar
- ½ tsp vanilla
- 1 egg
- 2 tbsp maple syrup
Add milk and vinegar/lemon juice to a large bowl. Allow it to sit for 3-5 minutes to thicken and develop lumps.
In a separate bowl, combine sprouted oat flour, baking powder and salt.
Add vanilla, egg and maple syrup to the milk mixture and whisk.
Combine wet and dry ingredients and mix until smooth. At this point it will be quite runny but will firm up quickly as the pan preheats.
Preheat a frying pan on low-medium heat with a small amount of oil or butter. Cook about ¼ cup of batter per pancake. Flip when bubbles form on top and outer edges are set, continue cooking until golden brown on the opposite side. Repeat with remaining batter.