As with my Buckwheat Pancakes, these pancakes are good not just at breakfast but also on the go. I love them with jam or almond butter on trail runs and on road trips.
Total time: 20 minutes. Makes ~20 medium-sized pancakes.
Materials: Mixing bowl; frying pan.
Ingredients (Substitutions):
- 1 cup oat flour
- ½ cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1¼ cup buttermilk (I use 2% milk + squeeze of lemon)
- 1 egg
- 2 tbsp apple sauce or 1 tbsp granulated sugar
- (Optional) 1 tbsp almond butter
- (Optional) Quick rolled oats + 2 tbsp water
- Butter or oil for pan
Instructions:
- Prepare the 1 ¼ cup buttermilk if necessary.
- Mix the 1 cup oat flour with the ½ cup all purpose flour, 1 tsp baking powder, and ¾ tsp baking soda in a bowl.
- Butter or oil a frying pan and turn it on medium-low heat.
- To the mixing bowl, add the buttermilk, 1 egg, optional 1 tbsp almond butter, and 2 tbsp apple sauce (or 1 tbsp sugar). Mix well.
- Cook pancakes until they start to bubble, then flip and cook about 30 seconds on the other side. The first batch always is the messiest, but they get better!
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