Oat flour has a mild, slightly sweet and nutty flavour that makes these pancakes satisfying brunch fare. Find oat flour in health food stores or make your own (see tip, below).
- Prep time 15 minutes
- Total time 25 minutes
Ingredients
Method
In large bowl, whisk together oat flour, baking soda and salt. In separate bowl, whisk together yogurt, eggs, butter, maple syrup, lemon juice and vanilla; whisk into flour mixture until combined. Let stand for 10 minutes.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by scant 1/4 cup; cook until bubbles form on tops, about 1-1/2 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
Tip from The Test Kitchen: To make gluten-free oat flour, process pure uncontaminated large-flake rolled oats in a food processor until powdery.
Makes about 10 pancakes.
Nutritional facts Per pancake: about
- Fibre 1 g
- Sodium 104 mg
- Sugars 2 g
- Protein 4 g
- Calories 107.0
- Total fat 5 g
- Potassium 95 mg
- Cholesterol 46 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 5.0
- Folate 3.0
- Calcium 4.0
- Vitamin A 4.0
