By michelle s
In a medium mixing bowl, combine the oat flour and baking powder. Add 1/4 teaspoon of salt to enhance flavor.
In another bowl, whisk together the egg and milk until well combined.
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix to ensure the pancakes stay fluffy.
Preheat a non-stick skillet over medium heat and add a little oil or butter, swirling to coat the surface.
Pour about 1/4 cup of the batter onto the skillet for each pancake, making sure to leave space between them.
Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
Once all pancakes are cooked, plate them and top with mixed berries.
Drizzle maple syrup over the pancakes and serve warm.
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This Breakfast Pancakes Vegetarian recipe is ready in 20 minutes and features oat flour (or blended oats), egg, milk and other delicious ingredients. Contains 270 calories total.
In a medium mixing bowl, combine the oat flour and baking powder. Add 1/4 teaspoon of salt to enhance flavor.
In another bowl, whisk together the egg and milk until well combined.
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix to ensure the pancakes stay fluffy.
Preheat a non-stick skillet over medium heat and add a little oil or butter, swirling to coat the surface.
Pour about 1/4 cup of the batter onto the skillet for each pancake, making sure to leave space between them.
Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
Once all pancakes are cooked, plate them and top with mixed berries.
Drizzle maple syrup over the pancakes and serve warm.
Calories per Serving: 270
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