Method
Main Instructions
- In the canister of a high-speed blender, add the rolled oats, all-purpose flour, baking powder, cinnamon, and salt. Blend on high for 30-60 seconds, or until the oats have broken down into a fine, flour-like consistency.
- To the blender, add the milk, egg, maple syrup, vanilla extract, and melted butter. Blend again for 15-20 seconds, just until the batter is smooth and combined. Be careful not to overmix.
- Pour the batter into a mixing bowl and let it rest for at least 10-15 minutes. This step is crucial! It allows the oat flour to hydrate, which will make your pancakes much fluffier.
- Heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until bubbles start to pop on the surface and the edges look dry. Flip carefully and cook for another 1-2 minutes on the other side, until golden brown.
- Serve the pancakes immediately with your favorite toppings like maple syrup, fresh berries, or a pat of butter.
Nutrition
Notes
Resting the batter is key: Do not skip this step! It makes a huge difference in the final texture.
Griddle Temperature: If your pancakes are browning too quickly, reduce the heat slightly. If they are taking too long to cook, increase it slightly.
Make Ahead: The batter can be made the night before and stored in an airtight container in the fridge. It may thicken, so you might need a splash of milk to thin it out before cooking.
Griddle Temperature: If your pancakes are browning too quickly, reduce the heat slightly. If they are taking too long to cook, increase it slightly.
Make Ahead: The batter can be made the night before and stored in an airtight container in the fridge. It may thicken, so you might need a splash of milk to thin it out before cooking.