– 1 cup milk (dairy or non-dairy) – 2 tablespoons unsalted butter, melted (or oil) – 1 teaspoon vanilla extract (optional) – Additional butter or oil for cooking
1. Prepare the Oat Flour:If you haven't already, make oat flour by blending rolled oats in a blender or food processor until fine. Measure out 1 cup of oat flour for the recipe.
1. Mix Dry Ingredients:In a large mixing bowl, whisk together the oat flour, baking powder, and salt until well combined.
1. Mix Wet Ingredients:In a separate bowl, whisk together the egg, milk, melted butter (or oil), honey or maple syrup (if using), and vanilla extract (if using) until smooth.
1. Combine Wet and Dry Ingredients:Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
1. Let the Batter Rest:Let the pancake batter rest for about 5-10 minutes. This allows the oat flour to absorb the liquid and helps the pancakes to become light and fluffy.
Cook the Pancakes: – Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to the skillet to grease it.
– Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circle if needed. – Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges start to look set.