Oat flour pancakes are fluffy, tender, filling, and simply delicious! Only 6 ingredients; this recipe is vegan, soy-free, gluten-free, and oil-free.Yield: makes eight pancakes; nutrition information is for 2 pancakes
In a mixing bowl whisk together the oat flour, salt, and baking powder.
In a small bowl combine the coconut milk, maple syrup, and vanilla. The maple syrup is heavy and will sink to the bottom, so vigorously stir the mixture and immediately pour it into the dry ingredients. Whisk just until there's no visible dry flour. Let stand 5 minutes.
Preheat a non-stick skillet or electric griddle over medium heat.
Tip: it's normal for pancake batter to thicken as it sits. If it becomes too thick and doesn't look pourable, simply whisk in a splash of coconut milk.
Once the cooking surface is hot enough that a drop of water sizzles, pour a scant ⅓ cup of batter onto the pan/griddle. Personally, I like to cook oat flour pancakes at a slightly lower temperature than all-purpose flour pancakes. You may need to adjust the heat slightly during cooking to get it just right. Flip pancakes when bubbles appear across the top and the underside is golden. Cook until the 2nd side is golden and the center is done.
Serve warm with maple syrup and any other toppings you enjoy, such as vegan butter, yogurt, fresh berries, or nut/seed butter.
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Notes
Tips for Measuring FlourI always recommend using a kitchen scale when possible. But if you don't own one, the standard "whisk and fluff" method should be used. To do it:Whisk the oat flour first, then spoon it into the measuring cup so that it's heaped up above the rim. Use the flat edge of a knife or your finger to level off the excess. This will ensure you don't scoop up too much flour, which would lead to a dry/thick batter.StoragePancakes taste best fresh, but leftovers will keep for up to 4 days. Store in an airtight container in the refrigerator. Re-heat in the oven, in a skillet on the stovetop, or briefly in the microwave.Pancakes can also be frozen. Thaw before reheating.