OAT FLOUR PANCAKES

Oat Flour Pancakes image

Provided by Food Network Kitchen

Time 25m

Yield 10 to 12 pancakes

Number Of Ingredients 10

2 cups old-fashioned rolled oats (see Cook's Note)
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large eggs
1 cup milk
3 tablespoons unsalted butter, melted and cooled, plus more for brushing and serving
1/2 teaspoon pure vanilla extract
Maple syrup, for serving

Steps:

Pulse the oats in a food processor until finely ground into a flour-like consistency; you should have about 1 3/4 cups of oat flour. Whisk the oat flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are some lumps). Let the batter sit for 5 minutes.
Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter. Serve with butter and syrup.