J.D.'s Buttermilk & Oat Flour Hotcakes




1 1/2 cups oat flour

1 Tbsp. flax meal

2 eggs, beaten well

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. Kosher or sea salt

2 cups buttermilk


Measure out and combine all dry ingredients in a bowl. No exceptions. In a separate bowl, beat the eggs for 2-3 minutes on high speed. For the cakes to come out light and fluffy, this is a must. Add the buttermilk to the eggs and mix well for about 2 minutes. Add the dry ingredients and mix well. Oat flour takes longer to absorb liquid, so let the batter sit for 20-30 minutes. Mix well again. If batter is too thick, add 1-2 tablespoons of water to thin it to the correct consistency. Cook on a medium-hot griddle whipped down with peanut oil. Makes 6 large hotcakes. Serve with pure Maple Syrup and real butter. Pure manna from heaven!



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