Oat Flour Pancakes

Adapted from The Fed Up Foodie

Prep Time:
15 Minutes
Cook Time:
30 Minutes
Serves:
10 Servings

Ingredients

  1. In a large bowl, mix together the rolled oats (or oat flour), baking soda, sea salt, and coconut sugar.
  2. In a separate bowl, whisk together the liquid egg whites, oat milk, lemon juice, and vegetable oil.
  3. Gradually pour the wet ingredients into the dry ingredients, stirring until fully combined.
  4. Let the batter rest for a few minutes to allow the oats to absorb the liquid.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease if necessary.
  6. 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.
  7. Serve warm with your favorite toppings.

Preparation

  1. If using regular rolled oats, use a food processor or high-powered blender to grind oats to a flour-like consistency, about 2 minutes.
  2. Add the flour to a bowl and combine with the other dry ingredients.
  3. Add lemon juice to milk and let sit for 5 minutes to create a buttermilk-like liquid.
  4. Pour in liquid egg whites and whisk.
  5. Add the milk mixture and eggs to the dry ingredients. Stir until just combined.
  6. Add 1 tablespoon of butter to your frying pan and set to medium heat. Allow the oil to get warm.
  7. Pour ¼ cup of batter onto the pan until you have reached the desired pancake size. Flip once the batter begins to bubble.
  8. Repeat with the remainder of the batter.
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