Fish Free Oat Flour Pancakes

Total time35 min

Prep time10 min

Cook time20 min

4.6

(16)

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Ingredients

4 servings

2 cups gluten free oat flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ cups milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tbsp maple syrup
2 tbsp unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract

For the pan

1 tbsp unsalted butter or neutral oil, for the pan
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

maple syrup, for serving (optional)
fresh strawberries, hulled and sliced, for serving (optional)

Instructions

1
Whisk together the oat flour, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
2
In a small bowl, whisk together the milk, eggs, maple syrup, melted butter, and vanilla extract until smooth.

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