makes 12 pancakes
3/4 cup oat flour (1 cup rolled oats ground in the food processor)
1 cup gluten-free all-purpose flour (regular unbleached all-purpose flour is fine if gluten isn't an issue)
2 tablespoons granulated sugar
2 teaspoon baking powder
3/4 teaspoon coarse salt
1 1/4 cups buttermilk
1 cup cooked oatmeal
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the skillet)
1 tablespoon maple syrup
1. In a large bowl, whisk together the oat flour, all-purpose flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the buttermilk, cooked oatmeal, eggs, melted butter, and maple syrup.
3. Use a rubber spatula to carefully fold the wet ingredients into the dry ingredients, until just combined.
4. Melt about a tablespoon of butter in an electric griddle or skillet over medium-high heat (375 degrees). Add about 1/4 cup of batter in rounds to the skillet. Flip the pancakes when bubbles form and the batter looks matte in appearance. Cook for an additional minute or two. Serve immediately or keep warm in the oven until ready to serve.