Oat Flour Pancakes Recipes

Steps:

• Pulse the oats in a food processor until finely ground into a flour-like consistency; you should have about 1 3/4 cups of oat flour. Whisk the oat flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are some lumps). Let the batter sit for 5 minutes.
• Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter. Serve with butter and syrup.

Steps:

• Put oats in a blender or food processor and blend about one minute, or until ground to a flour consistency.
• Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl; mix well.
• Combine egg, milk and vanilla in a small bowl and mix well.
• Stir liquid mixture into dry mixture; mix until just moist. Allow to rest 5 minutes.
• Heat a nonstick large skillet or gridle over medium heat.
• When hot, pour 1/4 cup batter for each pancake.
• Cook until bubbles form on surface of pancake. Turn over and cook until lightly browned.

Steps:

• In a large bowl mix the top 7 dry ingredients together.
• Place the remaining 3 liquid ingredients in a four cup pyrex measuring cup and blend well.
• Pour the liquid mixture into the dry mixture and mix with a whisk just until blended.
• Do not overmix.
• Heat a griddle to medium heat.
• Spray with non-stick cooking spray.
• Pour 3/4 a cup mix per pancake onto griddle.
• Cook on medium heat for 1-3 minutes until bubbles form, flip and cook the other side for about a minute.
• Top with your favorite toppings.
• Enjoy!

Steps:

• To make the compote, put the orange juice, berries and apple in a small saucepan and gently simmer over a medium heat for 10-12 mins until the berries begin to burst and the apple has softened. Remove from the heat and leave to cool a little. Add a splash of water to loosen, if you like.
• Blitz the oats in a food processor to form a coarse flour consistency, then tip into a mixing bowl. Add the baking powder, cinnamon and orange zest and stir well. Whisk together the oat milk and egg in a jug, then pour into the dry ingredients and combine to create a thick batter.
• Heat a little of the oil in a non-stick frying pan, then pour in 2 tbsp of the batter to make a small pancake. Cook over a medium heat for 2 mins, or until small bubbles start to appear on the surface. Flip the pancake over and cook on the other side for 1 min, then transfer to a plate. Repeat with the remaining oil and batter (you should end up with six pancakes). Stack the pancakes on two warm plates, spoon over the compote and top with a dollop of the Greek yogurt.