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1
In a large bowl, mix together all the dry ingredients.
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2
Beat in the milk until all of the dry are moistened (a few clumps are okay, don't over mix pancake batter!
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3
).
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4
Beat the egg, then add it to the mixture, again, mixing until fully incorporated while trying not to over mix it.
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5
Heat a large skillet on medium.
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6
Grease with butter or canola oil.
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7
Pour the batter into the pan in desired size.
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8
I've found these don't bubble like regular pancake mix, so after they start to bubble just peak at the bottoms to make sure they're slightly golden.
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9
These don't brown up too much so slightly golden means it's time to flip.
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10
Continue cooking until they other side is also golden and serve immediately.
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11
Top with your favourite add ons -- mine are blueberries or strawberries with some real maple syrup -- although the flavor of these is so good if I have lots of berries sometimes no syrup is even needed.
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12
And of course, you can add fruits or even chocolate chips to the mixture before cooking.
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13
I just personally don't prefer them in my pancakes because I don't like the fruit to cook so I just put them on top.
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14
Notes: You can substitute dairy or rice milk for the almond milk.
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15
Also, the oat flour adds a almost nutty taste but also makes them a little denser.
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16
For even lighter pancakes, use 1/2 cup brown rice flour and 1/2 cup white rice flour.
