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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 15 |
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This is an eggless, oatmeal pancake using a buttermilk recipe with the substitution of oatmeal flour instead of regular flour. Ingredients:
1 cup oat flour |
2 tablespoons sugar |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1 cup milk |
1 tablespoon vinegar |
1/4 teaspoon salt |
1 tablespoon canola oil |
1 tablespoon melted butter |
Directions:
1. Fill up a food processor with dry Instant Oatmeal and grind for one minute.
2. Do this until you have 1 cups of Oat Flour.
3. Measure out 1 cup of milk and add 1 Tablespoon of vinegar to it for each cup.
4. Let this stand for only 5 minutes.
5. This will be your buttermilk.
6. Mix all of the dry ingredients together.
7. Add a Tablespoon of oil, then a Tablespoon of melted butter, then the milk.
8. Stir with a whisk.
9. This will be pretty runny at first.
10. Let the batter sit for about 5-10 minutes. You can add more milk later if it gets too thick.
11. Heat the griddle to about 375F and cook for 5 minutes on each side.
12. Melt 2 Tablespoons of butter in a small dish, and dissolve 2 handfuls of brown sugar and use as a butter or syrup after you've plated them.
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