Pancake al latticello con farina d’avena

Ingredienti

• 1/2 cup oats flour (ground oats)
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour ((you may use wheat flour instead))
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 3 tablespoons sugar (regular or coconut sugar)
• salt to taste
• 2 large eggs (whisked)
• 1 1/4 cups buttermilk ((laban))
• 1/4 teaspoon vanilla extract
• 1/4 cup olive oil (or melted ghee or butter)
• butter (to grease the pan )

Preparazione

1. 1

   --- Prepare the batter ---

2. 2

   mix dry items: Take a large bowl and whisk together all three flour, sugar, baking powder, baking soda and salt until well combined.

3. 3

   add wet items: Pour the buttermilk (laban), whisked eggs, and vanilla extract into the dry ingredients and fold until combined with no traces of flour.

4. 4

   Whisk in the olive oil or melted ghee/butter until a uniform batter is formed.

5. 5

   Rest the batter for 15 to 20 minutes. The batter will be thick.

6. 6

   --- Prepare pancakes ---

7. 7

   Heat a flat non-stick pan or cast iron pan on low to medium flame and lightly grease with butter.

8. 8

   pour: Scoop approx a little less than 1/4 cup of batter for each pancake.

9. 9

   cook: Pour as many pancakes as your pan can hold. Don't swirl or flatten the batter after pouring it onto the pan. Let it spread on its own.

10. 10

    Flip the pancakes as soon the bubbles appear on the edges which may take less than 2 minutes.

11. 11

    Cook the other side for another 1 to 2 minutes or until golden brown.

12. 12

    stack: Remove and stack the pancakes. Repeat until all batter is used. Grease the pan between each batch of pancakes.

13. 13

    Serve warm with maple syrup or honey syrup along with some butter and seasonal fruits.