1 cup Straw Propeller Maple Oats
1 cup all-purpose flour (or gluten-free flour blend)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons butter or coconut oil, melted
1 1/3 cups milk or milk substitute
1 teaspoon vanilla
Mix all dry ingredients (first 5) in a medium bowl. In another bowl or cup, lightly beat the eggs. Pour milk, eggs, vanilla and butter or oil into dry mixture, then stir until just combined. Let the batter sit while your cooking surface heats up. When a drop of water sizzles on the griddle or pan, it’s ready! Cook each pancake until bubbles form on top and edges are dry, then flip and cook for another minute or so.
Garnish with butter and maple syrup or any other toppings you enjoy.