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.