For the Pancakes:
- 1 cup Oat Flour (or normal flour)
- 1/2 Tbsp Coconut Oil
- 3/4 cup Water (or Almond Milk)
- Salt to taste
- 1/2 Tbsp Egg Replacer, such as corn starch, tapioca starch, potato starch, etc
- 1 Tbsp LSA, (Linseed, Sesame, Almond meal)
- 1/2 teaspoon baking soda
Be gentle, don’t overwork the gluten that’s in the batter, for light fluffy pancakes…
Let the batter rest for half an hour, then add a dob of melted coconut oil stirred in, again, be gentle