• 1 1/2 cups rolled oats or oat flour
  • 1/4 tsp Himalayan salt
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 free range egg, lightly beaten
  • 1 cup almond milk
  • 1/2 tsp vanilla extract


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