- 1 cup flour (or try these Flourless Pancakes)
- 6 tbsp rolled oats
- 2 tsp cinnamon
- 2 1/2 tsp baking powder, and 1/4 tsp baking soda
- 1/4 tsp + 1/8 tsp salt
- 1 cup milk of choice
- 2 tbsp oil OR additional milk of choice
- 1 1/2 tsp pure vanilla extract
- 1 tsp white or cider vinegar
- 3 tbsp pure maple syrup OR stevia equivalent
- fresh or frozen blueberries (1-2 cups)
- optional, feel free to add a little orange or lemon zest if desired
I’ve made the recipe with spelt, white, gf all purpose, and oat flour. Feel free to experiment with others, and be sure to report back for other readers with results if you do!
Combine all dry ingredients in a bowl, then stir in all remaining ingredients except berries. For fluffiest results, I recommend letting this batter sit and thicken 10 minutes. If thinner pancakes are desired, add a little extra milk of choice (sometimes needed especially if using white flour). Grease a nonstick skillet. Heat on medium. When pan is hot (test by adding a droplet of water to the pan – if it sizzles, it’s ready), drop small ladles of batter and press down. Don’t make them too big or they will be done on the edges before the centers cook. Place berries onto each pancake. With a spatula, flip when the edges begin to look dry. Let cook for an additional minute or so before removing from the heat. To prevent sticking, re-grease the skillet after each set of pancakes. The batter can be made the night before if desired, or leftover pancakes can also be frozen to eat later.
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