Easy Oat Pancakes

To make easy oat pancakes from scratch, start by blending 1 cup of oats until they resemble flour. In a bowl, mix the oat flour with 1 tbsp of baking powder, 1 tbsp of sugar, and a pinch of salt. In another bowl, whisk together 1 cup of milk, 1 tbsp of oil, and 1 egg. Combine the wet and dry ingredients until just mixed, then cook on a medium heat skillet until golden brown.

Yes, oat pancakes can be suitable for a gluten-free diet as long as you use certified gluten-free oats. This ensures that there is no cross-contamination with gluten-containing grains, making them a great option for those with gluten sensitivities.

If you're looking for a dairy-free option, you can substitute the milk in oat pancakes with almond milk, soy milk, or any other plant-based milk. You can also use water or a mixture of yogurt and water for a thicker consistency.

To store leftover oat pancakes, let them cool completely and then place them in an airtight container. You can refrigerate them for up to 3 days or freeze them for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.

Easy oat pancakes pair wonderfully with a variety of toppings. Consider adding fresh fruits like bananas or berries, a drizzle of maple syrup, honey, or a dollop of yogurt. For a more indulgent option, try nut butter or chocolate spread for a delicious twist!