Vegan Oat Flour Pancakes

• 

  2 cups gluten free oat flour
• 

  2 tsp baking powder
• 

  ½ tsp baking soda
• 

  ¼ tsp salt
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  1 ½ cups milk
  Required swap

  Consider using soy milk instead.

  Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl ozWest Life Organic Soymilk PlainEden Foods Organic Edensoy Original Soymilk, 32 fl ozEden Foods Organic Unsweetened Soymilk, 32 fl oz

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  Chef's tip

  Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
• 

  2 large eggs
  Required swap

  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
  Suggested products
• 

  2 tbsp unsalted butter, melted and slightly cooled
  Required swap

  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
  Suggested products

For the pan

• 

  1 tbsp unsalted butter oil or neutral oil, for the pan
  Required swap

  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)
  Suggested products
• 

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