This healthy and glutenfree take on pancakes is a delicious recipe that calls for oat flour, egg, milk, cinnamon and a strawberry topping using Greek yogurt.
1 cup oat flour
2 tbsp brown sugar
1 tbsp baking powder
1/2 tsp cinnamon powder
1/4 tsp salt
1 large egg
1 cup milk or as needed
1 tbsp vegetable oil
1 tsp vanilla extract
Strawberry topping ingredients:
1 cup frozen strawberries, thawed
1 cup Greek yogurt
Fresh strawberries, chopped for garnishing
To prepare strawberry topping, add thawed strawberries and yogurt in a blender. Process until smooth and creamy. Set aside in a bowl until serving time.
Place the flour, baking powder, sugar, cinnamon, and salt in a large bowl. Mix to combine.
Beat the egg in a different bowl.
Pour in the milk, oil and vanilla, whisking to combine well.
Pour milk mixture into the flour mixture and stir to combine. Add more milk if needed and set aside for 5 minutes.
Heat a pan coated with cooking spray on medium high heat.
Add tablespoons of pancake batter on pan to create pancakes of desired size.
Cook each pancake for about 2-3 minutes or until bubbles form on the edges. Turn over and cook for about 1 minute until golden brown on both sides. Remove from pan. Make rest of the pancakes in the same way.
Drizzle pancakes with strawberry topping, garnish with chopped strawberries and serve.