Oatmeal Pancakes

These are 100% organic oatmeal pancakes that are perfect for breakfast. These are especially great for people looking for alternatives to wheat based recipes.

Serve with maple syrup, berries, fruit, yogurt, or eggs.

1 cup of oat flour (or regular rolled oats which will get ground into flour)

1/4 teaspoon of each spice (used here is cinnamon, ginger and cardamom).

Two eggs

Pinch of salt

1 teaspoon baking powder

1 tablespoon of sugar

1/2 cup of milk

Butter to grease pan

If you have oat flour, use it; otherwise, grind up 1 cup of rolled oats in a food processor.

Add the 1/4 teaspoon of each spice (used here is cardamom, ginger and cinnamon). Add 1 teaspoons of baking powder.

When blended, add to a bowl.

Add the 2 eggs and 1/2 cup of milk into the mixture and mix until just combined.

It's recommended to make a little well in the dry ingredients to hold the wet ingredients. (Shown in photo).

If the mixture looks too thin or runny, add a sprinkle of flour (either oat flour or wheat flour). If it looks too thick, add some milk.

Grease frying pan using butter and heat to medium hot level.

Pour some batter into the pan.

When the pancake is ready to flip, it will have golden bottom and edges and have bubbles on the top.

Flip carefully and keep warm in the oven at the "keep warm" setting or the lowest temperature the oven goes.

Grease the pan with each pancake.