Carrie’s Oat Pancakes

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.