OAT PANCAKES

1  cup		gluten-free oat flour
1  teaspoon		baking powder
1/4  teaspoon		salt
1  tablespoon		natural cane sugar
1		large free range egg
2  tablespoons		almond oil (or oil of choice)
1/2  cup		unsweetened almond milk
1/2  cup		plain coconut yogurt (or plant-based yogurt of choice)
1/4  teaspoon		pure vanilla extract
1  teaspoon		coconut oil for cooking

Tip: For nutritional information on all the ingredients in OAT PANCAKES just click on each ingredient name. Then adjust the serving size for any OAT PANCAKES ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

in a large mixing bowl, combine the dry ingredients with a whisk. in medium sized mixing bowl, whisk the wet ingredients thoroughly. add the wet to the dry and mix until no lumps remain. let batter rest

heat a 10 inch skillet over medium heat. test pan with a splash of water before adding the oil; if the water sizzles and evaporates, it's ready. brush the skillet with some coconut oil and pour about 1 1/2-2 tablespoons worth of batter (i fit about 3 pancakes each batch); wait until you see bubbles appear on surface and edges of pancakes - about 1-2 minutes - then flip and cook the other side for another minute or so, until pancakes are golden brown.