Step 1

add the oat flour, almond flour, baking powder, baking soda, and salt to a large bowl. Whisk until incorporated, then form a well in the center of the dry mix. Pour the milk, maple syrup, and vanilla into the bowl; mix until most clumps have dissolved. Set the bowl aside and let the batter rest for 5 minutes – this allows the flour to absorb more liquid, and results in fluffier pancakes. While you wait, heat a large nonstick pan or griddle to medium heat.

Step 2

and lemon juice to the batter and mix well; the lemon juice will react with the baking soda and create airy bubbles in the batter.

Step 3

once your griddle or pan is warm*, use a 1/3 measuring cup (80 ml) to scoop the batter onto the pan; if you have room, I suggest making 2 to 3 pancakes at a time for maximum efficiency. Cook the pancakes for 4 to 5 minutes on medium heat, until the edges firm up and a few bubbles pop through the batter. Flip the pancakes, then cook for an additional 3 to 5 minutes. Repeat with the remaining batter

Step 4

warm with a drizzle of maple syrup, or as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.