It takes just 7 ingredients to make these oat flour pancakes! They're gluten and dairy free and will last for several weeks in the freezer (if you have any left!)
In a large mixing bowl, stir together the almond milk, egg and vanilla.
Add in the oat flour, sugar, baking powder and salt. Whisk until batter is fully blended.
Set aside to thicken for 10 minutes.
Preheat griddle to low-medium heat.
Spray with cooking spray and using a ladle, pour ⅓ cup of batter onto heated skillet.
Cook until bubbles form and pop. Flip with a spatula and cook the other side for roughly 2-3 minutes.
Serve warm with butter and syrup.
Video
Notes
Other milk may be substituted - coconut and oat milk make great choices.
I recommend Bob's Red Mill rolled oats since they are certified gluten free. Then use the food processor to blend them into a fine flour. (It may take 5 minutes)
The batter only needs to rest for 10 minutes since it will thicken quickly.
The batter will be thick (thick pancakes!) but it can be thinned with a Tablespoon of milk if you want thinner pancakes.