These delicious pancakes are made using whole grain oats for a heart healthy and delicious gluten-free alternative for breakfast. A great option to add to your regular oatmeal routine.
- 1 1/2 cups whole oat flour
- 1 large egg
- 1 cup milk, or, if you have buttermilk, omit the lemon and first step.
- 2 tsp freshly squeezed lemon juice
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon powder
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- butter or olive oil for cooking the pancakes
- Add lemon juice to milk and let sit for about 5 minutes.
- In a large mixing bowl, combine oat flour, baking powder, cinnamon, and salt. Stir to combine.
- In a medium mixing bowl, add milk/lemon mixture, vanilla, and eggs and whisk together.
- Slowly add the wet ingredients to the dry ingredients and mix until blended. DO NOT OVER MIX.
- Let the batter sit for 7-10 minutes.
- Heat a griddle or small skillet over medium heat, until small drops of water sizzle and evaporate within a few seconds.
- Using a soup ladle, scoop the pancake butter onto the griddle or skillet.
- Once the pancakes bubble, flip over once. Cook until golden brown on both sides.
- Serve immediately with your favorite toppings like butter, maple syrup or fruit compote.
This recipe makes 6 medium-sized pancakes.
We seldom have buttermilk on hand but we always have fresh lemons and my version of "buttermilk" is so easy to make. It adds extra flavor and tenderness to the pancakes.