These pancakes are light and fluffy and we promise you won't even miss the flour.
Ingredients
- 2 cups oat flour (2 2/3 cups rolled oats ground in blender)*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar or maple syrup
- 1 1/4 cups milk (dairy, nut or oat)
- 2 large eggs, separated
- Pinch of cinnamon
- oil for frying
Instructions
*Buy certified gluten-free oats, if cross-contamination with wheat is a concern.
Combine all of the dry ingredients together in a medium-sized mixing bowl. In a separate bowl, whisk the two egg yolks and milk together. Add the wet ingredients to the flour mixture and whisk until all the flour is incorporated. Whisk the egg whites in a clean mixing bowl until soft peaks are formed, then gently fold it into the batter. Allow to stand for at least 10 minutes to bubble and thicken slightly before cooking. Heat a lightly oiled skillet on medium-low. Drop the batter in the preheated skillet using an ice cream scoop or small measuring cup. When surface begins to bubble and set, flip and finish cooking. Serve with maple syrup or your favourite pancake toppings.
