Raspberry Balsamic Oat Pancakes

Ingredients:

• 2 cups rolled oats
• 1 ¼ cups milk (any kind you prefer)
• 1 large egg
• 1 tablespoon Franklin Raw Honey or maple syrup
• 2 tablespoons Raspberry Dark Balsamic Vinegar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Butter or oil for cooking
• Fresh raspberries for serving

Instructions:

• Begin by grinding the rolled oats in a blender or food processor until they reach a fine, flour-like consistency.
• In a large mixing bowl, combine the oat flour, baking powder, baking soda, and salt.
• In another bowl, whisk together the milk, egg, honey or maple syrup, raspberry balsamic vinegar, and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5-10 minutes to thicken slightly.
• Heat a non-stick pan or griddle over medium heat and brush with butter or oil.
• Pour ¼ cup of batter for each pancake onto the hot pan. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
• Serve the pancakes hot, topped with fresh raspberries and an optional drizzle of extra raspberry balsamic vinegar or your choice of syrup.