Ingredients:
- 2 cups oat flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 4 tbsp sugar
- ¼ cup plain Greek yogurt
- ¾ cup almond milk
- 2 eggs
- Butter for the pan
Method
Combine the dry ingredients in a medium bowl. Whisk the wet ingredients in a measuring cup.
Pour the wet ingredients into the dry mixture and whisk until combined. There’s no gluten to worry about so you can whisk until all of the oat flour is fully mixed in.
Cover the bowl and let the mixture sit for 15 minutes to hydrate the flour. After the wait time, give the batter a little stir.
Lightly coat a skillet with butter and, over medium heat, drop in ¼ cup of batter. Cook until bubbles pop dry on the edges and the middle has bubbles but they aren’t quite dried. Flip and cook for another minute or until the center bounces back when pressed lightly with the spatula. Enjoy with all of your favorite pancake accouterments.
If you don’t finish them all, they freeze well. Lay the pancakes out separately and flat on a parchment lined baking sheet and put it in the freezer. After 30-40 minutes when they’re firm, take them off the parchment and load them into a Tupperware or a storage bag for up to two months.
NOTE-This isn't my recipe.
To make it healthy, I'ld put some finely grated carrots, chopped coriander leaves, green chilies to taste, OR finely chopped spinach leaves with green chilies to taste
OR chop finely spring onion with greens with green chilies, curry leaves, grated carrots.
You can add any other variation with veges of your choice. Those who are vegetarians can omit eggs, you may add buttermilk instead of yogurt and almond milk or yogurt alone.