Oat Flour Pancakes
Adapted from The Fed Up Foodie
Prep Time:
15 Minutes
15 Minutes
Cook Time:
30 Minutes
30 Minutes
Serves:
10 Servings
10 Servings

Ingredients
- In a large bowl, mix together the rolled oats (or oat flour), baking soda, sea salt, and coconut sugar.
- In a separate bowl, whisk together the liquid egg whites, oat milk, lemon juice, and vegetable oil.
- Gradually pour the wet ingredients into the dry ingredients, stirring until fully combined.
- Let the batter rest for a few minutes to allow the oats to absorb the liquid.
- Heat a non-stick skillet or griddle over medium heat and lightly grease if necessary.
- Pour batter onto the skillet, cooking each pancake until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
- Serve warm with your favorite toppings.
Preparation
- If using regular rolled oats, use a food processor or high-powered blender to grind oats to a flour-like consistency, about 2 minutes.
- Add the flour to a bowl and combine with the other dry ingredients.
- Add lemon juice to milk and let sit for 5 minutes to create a buttermilk-like liquid.
- Pour in liquid egg whites and whisk.
- Add the milk mixture and eggs to the dry ingredients. Stir until just combined.
- Add 1 tablespoon of butter to your frying pan and set to medium heat. Allow the oil to get warm.
- Pour ¼ cup of batter onto the pan until you have reached the desired pancake size. Flip once the batter begins to bubble.
- Repeat with the remainder of the batter.