2 cups oat flour (if using gluten free oat flour this recipe is gluten free)
1 tsp. baking soda
2 tsp. baking powder
2 Tbsp. sugar
½ tsp. salt
2 eggs, beaten
2 cups soy/rice/almond milk
2 Tbsp. butter or coconut oil, melted or sunflower/grapeseed oil
Sift flour, baking soda, baking powder, sugar and salt together. Mix in beaten eggs and milk. Then mix in melted butter. Heat 2 tsp. butter until foamy in a skillet or on a griddle. For each pancake, pour ¼ cup batter on the hot surface. Cook over moderately high heat until pancakes are covered with bubbles. Flip and cook 1 – 2 minutes more, until pancakes feel springy. Put finished pancakes in the oven on the lowest setting to keep warm while you prepare the rest of the pancakes. Grease pan with a little more butter for each batch. Serve with maple syrup. Makes 18 pancakes.
