TZUTC: -0800   
   MSGID: 35651.fidonet_cooking@1:105/500 2df1b346   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Oat Flour Pancakes   
    Categories: Breakfast, Pancakes   
         Yield: 8 Pancakes   
       
     1 1/2 c  Oat flour (150 g) *   
         1 ts Baking powder (4 g)   
       1/4 ts Salt (1.5 g)   
         1 c  Oat milk (240 ml)   
         2 tb Maple syrup (30 ml)   
         1 ts Vanilla extract (5 ml)   
       
     Preparation time: 10 minutes   
     Cooking time: 10 minutes   
        
     These oat flour pancakes are thick and fluffy, made with simple   
     ingredients and they're naturally gluten-free and vegan. A game   
     changer!   
        
     In a large mixing bowl, whisk together the oat flour, baking powder,   
     and salt.   
        
     In a separate bowl, whisk the oat milk, maple syrup, and vanilla   
     extract until smooth.   
        
     Pour the wet mixture into the dry ingredients. Whisk gently until just   
     combined. The batter should be thick but pourable. If it feels too   
     thick, add 1 to 2 tb oat milk.   
        
     Let the batter rest for 5 minutes to allow the oat flour to hydrate.   
     This makes the pancakes fluffier.   
        
     Heat a nonstick skillet over medium heat. Lightly grease only if   
     needed. Pour about 1/4 cup of batter per pancake. Cook for 2 to 3   
     minutes until the top looks set and small bubbles appear. Flip and   
     cook for another 1 to 2 minutes.   
        
     Serve warm with extra maple syrup, berries, banana slices, or nut   
     butter.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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