Who says you can't have your [pan]cake and eat it too?
Oat flour takes the place of all-purpose to provide a fiberful, whole grain breakfast alternative for those of us who would like to indulge but hate to waste the calories. Finally, a sweet & satisfying breakfast that will leave you feeling full for hours without feeling like you've started your day on the wrong foot.
1.25 Cups Oat Flour
2 Tbsp ground Flax Seed
2.5 tsp Baking Powder
1/2 Tbsp Sugar [or 1 tsp Honey. If using honey, incorporate with the wet ingredients first.]
1 Cup 1% Milk
1 large Egg, lightly beaten
1 Tbsp melted, salted Butter
Butter, for cooking. [you may use pan spray or grapeseed oil, or whichever medium you prefer, I just think the best pancakes are cooked in butter].
1. Combine all of the dry ingredients in a medium sized mixing bowl [it is important to whisk the dry ingredients together before adding the wet; this will ensure that there are no large clumps of anything. I will never forget the pancakes my mother made for us one morning... I took a bite and ended up with a nice pocket of baking powder in my mouth. Aside for that incident, the rest of my breakfast was delicious.]
2. Stir the wet ingredients into the oat flour, baking powder, sugar, and flax until combined.
3. Heat a non-stick pan on medium-high heat.
4. Once the pan is hot, melt 1 Tbsp of butter. It should sizzle once it hits the pan.
5. Pour batter into desired size pancakes [I measure mine by the ladle-ful]. Lower the heat just a little bit.
6. When the edges of the pancake look mostly cooked and the batter has set they are ready to flip [about
2.5 - 3 minutes]. Add a touch more butter if necessary.
7. Cook for another 1-2 minutes and serve with real maple syrup or your desired topping, but pleeease
do not top these delicious, healthy pancakes with anything containing high-fructose corn syrup;
respect your family, your waist-line, and your breakfast and boycott that crap!