1. In a large mixing bowl, combine oat flour, baking powder and salt. Make a well in the center of the dry ingredients; add in remaining wet ingredients. Whisk the wet ingredients together first, then fully mix wet ingredients into dry ingredients (batter will be runny).
2. Let batter rest for 5 min. to allow the ingredients to meld and the oats to soak up some of the liquid (the batter should be thin enough that it spreads slowly when poured into the skillet).
3. Heat a large skillet or griddle over medium heat. If your pan is not nonstick, lightly grease with avocado oil, coconut oil or butter. Using a ¼ cup measuring glass, scoop batter onto heated skillet, forming roughly 3-4" pancakes.
4. When batter starts to bubble and edges are set, flip pancakes; cook 1-2 min. more or until cooked through. Remove pancakes from skillet. Repeat until all batter has been used.
5. Serve immediately with your favorite toppings, such as fresh fruit, nut butter, and/or maple syrup.

Tasty Tips:

• Oat flour is very absorbent. Letting the batter sit will allow it to absorb some of the liquid and help the batter reach the right consistency.
• As the batter continues to sit while you’re making your pancakes, it may get too thick. If this is the case, add an additional 1-2 tbsp. milk.

Recipe courtesy of Clean Plate Mama.