¾cupgluten-free oat flour - you can grind 1 cup of rolled oats in the food processor
2tablespoonsbrown rice flour
2tablespoonspoppy seeds
2teaspoonsbaking powder
1tablespooncoconut sugar - optional
½teaspoonsalt
1cupalmond milk - or any nut milk
Lemon zest & juice from 1 lemon or orange
2tablespoonsmelted coconut oil - or avocado oil + more to grease the skillet
2free-range eggs - (or flax eggs)
serve with:
Pure maple syrup
Butter - ghee, plant-based butter, nut butter or tahini butter
Instructions
Put the dry ingredients in a large bowl and whisk. Add the almond milk, lemon juice and oil and whisk until everything is combined into a smooth batter. Break in the eggs and gently whisk them.
Grease a griddle or nonstick skillet and put over medium-high heat (hot enough to make drops of water sizzle).
Pour about ½ cup batter into the skillet. Cook for 1 - 2 minutes or until bubbles start to appear on the surface of the pancakes, then flip with a spatula and cook for 30 seconds or until the bottom is golden-brown.
Transfer the pancakes into a plate and keep in a 350°F/180°C preheated oven to keep them warm. Serve with butter, plant-based butter, nut butter or tahini, and maple syrup.