210g almond milk
5g apple cider vinegar
25g coconut oil
50g brown rice flour
50g brown sorghum flour
25g Tapioca Flour
90g rolled oats
5g Baking powder
3g Baking soda
Pinch of salt
Topping of your choice (maple syrup, fresh fruits, berries, nuts, seeds, jam, chocolate flakes…)
To a large mixing bowl add milk, vinegar, oil, maple syrup, a pinch of salt and whisk until combined. Set aside.
In a separate bowl, sift flour, tapioca flour, baking powder and baking soda and add oats. Whisk well.
Pour wet ingredients over dry ingredients, combine well and mix until smooth.
Let the batter rest and sit while you heat your non-stick pan.
Heat your non-stick pan on a medium heat and scoop 2Tbls of the batter onto the pan.
Flip when bubbles appear in the middle and/or when the edges turn golden brown and stiff.
Cook for 1 more minute then remove from the pan.
Repeat until all the batter has been used.
Serve with your favourite topping.