2 cup rolled oats or 2 cups oat flour
2 tsp baking soda
1/4 tsp sea salt
1 Tbs coconut sugar
1/4 cup liquid egg whites
1 cup Elmhurst oat milk
2 tsp lemon juice
1/4 cup vegetable oil
Preparation
If using regular rolled oats- Use a food processor or high powered blender to grind oats to a flour like consistency, about 2 mins.
Add flour to the bowl and combine with other dry ingredients.
Add lemon juice to milk and let sit for 5 mins to create buttermilk-like liquid.
Pour in liquid egg whites and whisk.
Add milk mixture and eggs to dry ingredients. Stir until just combined.
Add 1 Tbsp of butter to your frying pan and set to medium heat, allow oil to get warm. Pour out 1/4 of batter on to ban until you have reached the desired pancake size. Flip once batter begins to bubble.
Repeat with the remainder of batter.
