Ingredients
-
130 g gluten-free oat flour
-
50 g potato starch
-
40 g arrowroot or tapioca starch
-
1 tbsp ground flaxseed
-
480 ml oat milk
Steps
|
1
|
In a bowl, mix the dry ingredients together, including the flaxseed. |
|
2
|
Pour in 2/3 of the oat milk, stir well, and let sit for 15 minutes. Add the remaining oat milk and let sit for another 10–15 minutes. |
|
3
|
Heat a non-stick ceramic pan. Pour one ladle of batter into the pan, swirl to spread the mixture evenly, and cover the entire base. Cook for 2–3 minutes on one side. Flip and cook for another 1–2 minutes on the other side. |
|
4
|
Serve with honey, maple syrup, and fresh fruit. |
Click to comment