Cooking Instructions
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Step 1
Preheat the oven to 250 degrees F (120 degrees C) and set a small cookie sheet in the oven.
Step 2
In a medium mixing bowl, combine
Gluten-Free All-Purpose Flour (1 1/3 cups)
,
Baking Soda (1/2 tsp)
,
Baking Powder (1 tsp)
,
Salt (1/2 tsp)
, and
Ground Cinnamon (1 tsp)
. Whisk together with a fork or whisk to fully combine.
Step 3
In a separate small bowl, add
Oat Milk (1/2 cup)
and
Distilled White Vinegar (1 Tbsp)
, allowing to sit up to five minutes.
Step 4
Meanwhile, in a large mixing bowl, beat
Large Eggs (2)
with
Pure Maple Syrup (1 Tbsp)
. After five minutes, whisk in milk and vinegar mixture into the bowl of eggs and syrup.
Step 5
Gradually add dry ingredients to the wet ingredients in 1/2 cup increments, whisking to combine.
Step 6
Once ingredients are fully combined and you have whisked away any clumps of flour, heat a greased skillet on the stovetop.
Step 7
Using a 1/4 cup measuring cup, ladle the batter into the hot skillet. Once pancake batter begins to bubble, flip it using a spatula. Cook approximately 2-3 minutes on each side or until golden brown.
Step 8
Place the cooked pancake onto the baking sheet in the oven to keep warm while you repeat the process with the remaining batter.
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