These sweet, simple, and hearty gluten-free pancakes are made with just a few ingredients, in just a few minutes, and are easily made vegan.
A few quick pancake preparation tips:
All ingredients are approximate amounts. Adjust the batter with more milk to thin the batter, or more oats to thicken it.
Always preheat the pan: I like to add a quarter cup of water to the pan and let it cook until the water has fully evaporated.
Even with a pre-heated pan, it seems the first round always sticks. To get the best results, always cook one pancake by itself first before cooking in batches.
While cooking pancakes, it seems I'm always toggling the heat between medium-high and medium heat: you need a sufficiently hot pan to get a good seared surface but not so hot that the pancakes burn.