Pancake con farina d’avena

Ingredienti

• 1 1/4 Cup Non Dairy Milk
• 1/2 teaspoon Apple Cider Vinegar
• 1 2/3 Cups Gluten Free Oats
• 2 Tablespoons Sugar
• 2 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 Egg
• 3 Tablespoons Vegan Butter (melted and cooled)
• 2 teaspoons Vanilla

Preparazione

1. 1

   Use a high speed blender of food processor to process the oats into flour. You will need to process it for about 15 seconds until it resembles a powder.

2. 2

   Combine the milk and vinegar in a measuring cup. Stir together and set aside.

3. 3

   Add the oat flour, sugar, baking powder and salt to a large mixing bowl. Whisk together to mix well.

4. 4

   Crack the egg into a second bowl and whisk it until it's frothy.

5. 5

   Add the milk mixture, melted butter and vanilla to the bowl with the beaten egg. Whisk together.

6. 6

   Pour the wet ingredients into the dry ingredients and fold together with a spatula. The mixture will seem very wet but it will thicken as it rests and the oats absorb some of the liquid.

7. 7

   Set the pancake batter aside to rest for 10 minutes while you preheat your pancake griddle. You'll want to set the heat to medium - about 350 °F (177 °C)

8. 8

   Portion out pancake batter onto your hot griddle about 1/4 cup to 1/2 cup for each pancake. Cook until you see bubbles popping at the center of the pancake and the edges appear matte and don't stick to your finger if you touch it.

9. 9

   Flip the pancakes and cook the second side until golden brown, about 2 minutes.

10. 10

    Remove cooked pancakes and lay them on a plate lined with paper towels until you're ready to eat.