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Sprouted Oat Flour Pancakes

Naturally gluten-free, perfectly fluffy and not too sweet.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 10

What You'll Need:

  • 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

How To Make It:

  • 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.