Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups oat flour (you can also make your own by grinding oats in a food processor)
  • 1 cup garbanzo bean flour (also known as chickpea flour)
  • ¾ cup gluten free all purpose flour blend (use a blend with xanthan gum)
  • 1 teaspoon baking soda
  • 1 teaspoon granulated sugar (I like coconut sugar)
  • ¼ teaspoon salt
  • 2 cups milk of choice (I like to use oat milk)
  • 1 tablespoon vinegar (white or apple cider)
  • ½ cup dried currants (optional)
  • oil (to coat pan)

Instruction

  • In a large mixing bowl, combine the oat flour, garbanzo bean flour, all purpose flour, baking soda, sugar and salt. Mix well.
  • In another bowl, combine the milk and vinegar. Stir well.
  • Pour the wet ingredients into the dry ingredients, then mix well until a uniform dough forms. The dough will be slightly wet and tacky (that is okay!).
  • Fold the dried currants into the batter, if using.
  • Heat a cast iron skillet, griddle or nonstick skillet over medium-low heat. Spray with oil or add just enough to coat.
  • Using wet hands or an ice cream scoop, take a tennis ball-sized dollop of batter and pat into a 4-inch round cake that is 1/4-inch-1/2-inch thick.
  • Place into the greased skillet and cook for 3-4 minutes or until the edges are turning golden. Flip and cook 3-4 minutes longer until both sides have browned and the middle feels firm. Repeat with the remaining batter.
  • Serve warm and enjoy!