Oat flour has a mild, slightly sweet and nutty flavour that makes these pancakes satisfying brunch fare. Find oat flour in health food stores or make your own (see tip, below).
- Prep time 15 minutes
- Total time 25 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
In large bowl, whisk together oat flour, baking soda and salt. In separate bowl, whisk together yogurt, eggs, butter, maple syrup, lemon juice and vanilla; whisk into flour mixture until combined. Let stand for 10 minutes.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by scant 1/4 cup; cook until bubbles form on tops, about 1-1/2 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
Tip from The Test Kitchen: To make gluten-free oat flour, process pure uncontaminated large-flake rolled oats in a food processor until powdery.
Makes about 10 pancakes.
Nutritional facts Per pancake: about
- Fibre 1 g
- Sodium 104 mg
- Sugars 2 g
- Protein 4 g
- Calories 107.0
- Total fat 5 g
- Potassium 95 mg
- Cholesterol 46 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 5.0
- Folate 3.0
- Calcium 4.0
- Vitamin A 4.0
