Step 1

In a mixing bowl whisk together the oat flour, salt, and baking powder.

Step 2

In a small bowl combine the coconut milk, maple syrup, and vanilla. The maple syrup is heavy and will sink to the bottom, so stir the mixture well then immediately pour into the dry ingredients. Whisk just until there's no visible dry flour. Let stand 5 minutes.

Step 3

Preheat a non-stick skillet or electric griddle over medium heat.

Step 4

Once the cooking surface is hot enough that a drop of water sizzles, pour a scant ⅓ cup of batter onto the pan/griddle. Personally, I prefer to cook oat flour pancakes at a slightly lower heat than all-purpose flour pancakes. You may need to adjust the heat slightly during cooking to get it just right. Flip pancakes when bubbles appear across the top and the underside is golden. Cook for another 90 seconds to 2 minutes or until cooked through and golden on both sides.

Step 5

Serve warm with maple syrup and any other toppings you enjoy, such as vegan yogurt, butter, fresh berries, or nut/seed butter.