Ingredients
Scale
- 1 cup oat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk (or plant-based milk)
- 1 large egg (or flax egg for vegan option)
- 2 tbsp maple syrup or honey
- 2 tbsp coconut oil or butter, for cooking
Instructions
- In a large bowl, whisk together oat flour, baking powder, and salt.
- In another bowl, combine milk, egg (or flax egg), and maple syrup. Add to the dry ingredients and stir until just combined; some lumps are okay.
- Heat a skillet over medium heat and add coconut oil or butter.
- Pour batter onto the skillet using a ladle. Cook until bubbles form on top (about 2-3 minutes), then flip and cook until golden brown.
- Serve warm with your favorite toppings like fresh fruit or yogurt.
Notes
- For added flavor, mix in mashed bananas or blueberries before cooking.
- Letting the batter rest for 10 minutes can enhance fluffiness.
- Store leftovers in an airtight container in the fridge for up to three days; reheat in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 140
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg