Nov 08, 2020
1 mins read
1 1/3 cup Gluten-free oat flour, we used Bob's Red Mill
3/4 cup milk (dairy-free milks work as well)
2 tablespoons white vinegar
2 tablespoons sugar
3/4 teaspoon baking soda
2 tablespoons plain Greek Yogurt
1/2 teaspoon salt
1 teaspoon vanilla
Butter for pan
In a bowl mix together your milk and vinegar, set it aside for 5 minutes to allow it to "sour".
Heat up your pan on medium heat.
In a large bowl mix together your flour, sugar, baking soda, salt, yogurt, vanilla and the egg. Once 5 minutes have passed, mix in your milk. Make sure your batter is smooth.
Take 1/3 or 1/2 cup of batter and place into the buttered pan. Leave it until the bubbles on the top side have popped and it doesn't look shinny. You'll want to flip it when it looks matte on the top side.
Flip it, let it sit for a minute or two until that side has a bit of golden brown on it.
Repeat steps 4 and 5 until you run out of batter.
Serve with some butter and maple syrup, or any other toppings you enjoy.
Side note: This recipe makes around 4-5 pancakes.
If this makes too many pancakes, you can keep them in the fridge and eat them during the week!