I had an "aha" moment a few years back when I decided to grind my own oats to make oat flour. I usually have a serving of oatmeal for breakfast but I was really craving some pancakes one Sunday morning. I didn't want to have white flour pancakes so I decided to grind some oats and try a gluten free pancake recipe. I've been making these ever since
Total: 20 min
Prep: 10 min
Cook: 10 min
Yields: 6 pancakes
1 ¼ cups oat flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ Himalayan pink salt
1 cup of milk low fat milk or almond milk
1 tablespoon coconut oil
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
2 tablespoons flax seeds
In a medium size mixing bowl mix together the oat flour, baking soda, baking powder, and salt. you can make oat flour by grinding old fashioned oats in a coffee grinder, food processor, or blender. 1 1/5 cups oats usually makes 1 1/5 cups oat flour.
In a measuring cup add the milk, egg, coconut oil, maple syrup, apple cider vinegar. Wisk the wet ingredients really well.
Add the wet mixture to the dry ones. Add the ground flaxseed and gently mix to combine.
Melt 1 teaspoon of coconut oil in a large skillet over medium-low heat. Pour the pancake batter using ¼ measuring cup. Cook for 2-3 minutes until bubbles appear on top and the underside is beautiful golden. Flip the pancakes and cook for another minute. Continue making pancakes until all the batter is used.
Serve with sliced bananas, berries, maple syrup and enjoy!