Gluten-free, dairy-free, and delicious. I encourage you to try this as it is, but of course, you can make it with all-purpose flour and milk.
Serves 4Â
3/4 cup oat flour
2 tablespoons cornmeal
2 tablespoons chickpea flour
1 tablespoon coconut sugar
2 teaspoons baking powder
1 egg
3/4 cup - 1 cup oat milk
1 teaspoon vanilla extract
1-2 tablespoons coconut oil
1 cup blueberries
1 cup maple syrup, warmed slightly
Whisk together the oat flour, cornmeal, chickpea flour, coconut sugar, and baking powder in a medium bowl.
In a small bowl, whisk together the egg, ¾ cup oat milk, and vanilla extract.Â
Whisk the liquid ingredients into the dry until just combined. If the batter is too thick, add 1 tablespoon of oat milk at a time to thin it slightly.
Heat a large skillet over medium-low heat. Add about 1-2 teaspoons of coconut oil.
Once it is hot, dollop the batter by ¼ cupfuls onto the pan. Cook over medium heat for 3 to 4 minutes, until the edges are set and firm and bubbles appear on the surface of the pancake.
Gently flip the pancake and continue cooking on the other side for 1 to 2 minutes or until lightly golden.
Adjust the heat as needed between batches. Repeat with the remaining batter.
Serve with maple syrup and blueberries.