1cupoat flourto make oat flour just add oats to a blender until it forms into flour
1/2-1cupnon-dairy milkplus more if needed
pinch of salt
1tbspunsweeteed apple sauce or maple syrup optional
1tspgrapeseed oil (for non-stick pan) if needed
In separate bowls: mix the wet & dry ingredients.
Add the wet ingredients to the dry ingredients and stir until combined. Let the pancake batter sit for a few minutes to thicken while you heat the pan according hte next steps below.
Add the oil to a nonstick pan over medium heat. Once the pan is hot pour the batter into the pan using a 1/4 measuring cup (for easy clean up). Cook on each side for about 2-5 minutes (depends on your pan) or until you see little bubbles form on top, then flip and let them cook for another couple of minutes.
Serve with your favorite toppings. Some suggestions include maple syrup, coconut whip cream, fresh berries, or vegan butter.
How to store: Add the (cooled down) pancakes to an airtight container and leave in the fridge for up to a week. Or, store in the freezer for up to a couple of months. Reheat: Cover and put them in the microwave until warmed through. Or, add to warm pan over medium heat and cook until warmed through. Oat flour: Acts as a binder in this recipe so do not skip this ingredient. Alternatively, you can use a gluten-free flour blend. See the recommendations above.