Just like classic buttermilk pancakes, but made with oat flour, these delicious oat flour pancakes will please even the pickiest breakfast eater. Use gluten free oat flour to make them completely gluten free.
Preheat a nonstick skillet over medium low heat while you prepare the pancake batter.
In a large mixing bowl, whisk together the dry mix ingredients. In a second mixing bowl, whisk together the wet ingredients. Make a well in the center of the dry mix bowl.
Test the skillet by flicking a few drops of water into the center. If the pan is hot enough, they should immediately sizzle away.
Once the skillet is hot, pour the wet mix into the dry mix and whisk thoroughly. The batter should be pourable; if it's too thick, whisk in more water 1 tablespoon at a time until it is able to pour at a slow but even rate.
Add batter to the skillet, about 1/4 cup per pancake (a large skillet can cook two pancakes at a time). Cook until air bubbles form and stay open, and the outer edges are mostly solidified. Turn, and cook until the center puffs up completely. Remove to a plate and cover to keep warm. Repeat with remaining batter.
If the pancakes begin to overbrown before they cook through, the skillet has gotten too hot. Turn the heat down slightly and continue.
Pancake batter is far better when made and cooked fresh. By the second day, the leavener (baking powder) will have lost its power, and pancakes will be both flatter and harder to turn.