OPTIONAL TOPPIGNS: agave syrup, chocolate sauce, shredded coconut, your favourite fruit, cacao nibs, chia seeds, etc.
Combine all your dry ingredients – flour (white and oat), baking powder, baking soda, sugar and salt. Mix well.
Now it’s time to add your liquids, or shall I say liquid! We’ll be slowly pouring oat milk over your dry mixture and mixing it well until few lumps remain.
Grab a non-stick pan and spread ½ tsp of light olive oil over the surface. You can do so by simply pouring the ½ tsp of oil into your pan and then using a kitchen brush to spread it equally along the pan.
Warm up your pan. Once it’s warm, use a ¼ cup measuring cup to pour the batter onto your pan. Use the flat side of your measuring cup to press down on the pancake batter a little, making them more even in size. This will also help cook them faster.I recommend using this tiny amount of oil to grease the pan. Even if you’re using a non-stick pan, this will help you flip the pancakes more easily.
Cook your pancakes for about 90 seconds on each side (the first batch might take longer, more like 2 minutes). Use a FLAT spatula (like this) to turn your pancakes. I usually cook 3 pancakes at a time, but this will depend on the size of your pan.
Keep in mind: The first batch you’ve made when you’ve just greased the pan is usually the worst, so don’t worry, your next one will be better!
Refer to the troubleshooting section above if you're having any issues making these!