Oat Flour Pancakes with Chocolate Chips
The fluffiest gluten-free pancakes you'll ever make! These oat flour pancakes make a delicious and healthy breakfast for those slower mornings when you want something sweet.
Servings 8 pancakes
- 1 1/2 cups oat flour homemade or store-bought
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup plain greek yogurt
- 1 1/2 tbsp oil avocado, coconut or other vegetable oils will do
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1 large egg can substitute a flax egg
- 1/2 cup milk of choice
- 1/4-1/2 cup chocolate chips add to your liking
In a large mixing bowl, combine oat flour, baking powder and salt.
In a separate mixing bowl, whisk together yogurt, oil, maple syrup, vanilla extract, egg and milk.
Pour wet ingredients into dry ingredients and stir to combine until batter is wet and slightly lumpy. Fold in chocolate chips.
Grease a large frying pan or griddle and turn on to medium-high heat. Pour approx. 1/4 cup batter per pancake. Flip when the pan-side of the pancake begins to brown and bubbles appear.
Serve immediately or store in fridge up to 4 days or in the freezer up to 2 months.