These oat flour pancakes are a healthy and delicious breakfast idea that needs just 5 ingredients to make. Ready in less than 5 minutes, a secret trick ensures they are super thick and fluffy every single time.
In a small bowl, mix together your oat flour with baking soda and set aside. In a separate bowl, whisk together your eggs, yogurt, and maple syrup, until smooth. Combine your wet and dry ingredients and mix well.
Grease a non-stick pan and heat it up on medium heat. Once hot, add spoonfuls of the batter and cover the pan. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further minute. Remove the cooked pancakes from the heat.
Repeat this process until all your pancake batter has been used up.
TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week.TO FREEZE: Place pancakes in a ziplock bag (either all together or in single serving portions) and store them in the freezer for up to 6 months.TO REHEAT: Use either a non-stick pan or a preheated oven. Avoid microwaving them, as they will become soggy.