Recipe Copyright © 2020 by Chef Donna Desfor, There's a Chef in My Kitchen and Now That's A Mouthful. All rights reserved.
We love these pancakes because they are thin like crepes but far easier. The batter is quick and then for the all-important rest you simply put it into the refrigerator overnight where it will thicken a bit. The batter fries up nicely in some butter and the pancakes are perfect served with your favorite syrup. For the oat flour, choose your favorite brand, or look for gluten-free oat flour. You can grind your own in a high speed blender by pulsing old fashioned oats into a powdery meal.
Makes about one-half dozen; easily doubles
*As an Amazon Associate we may earn a commission on sales initiated through our links. Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase. Cookbooks are provided to Now That’s A Mouthful for promotional consideration.
This recipe featured in: