Make this delicious cinnamon-flavoured breakfast in 30 minutes!
2 tablespoons unsalted butter, plus more for cooking
1 1/4 cups (162 g) flour
2 tablespoons sugar
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cups (375 ml) milk, dairy or oat
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/2 cup (125 ml) spent oats
Canola oil, for cooking
Maple syrup, for serving
Place a large non-stick skillet over low heat and add in the butter to melt. Place a sheet pan in your oven and heat it to 200ºF.
In a medium bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt and set aside.
In a small bowl or glass measuring cup, whisk together the milk, lemon juice, egg, and vanilla. Stir in the spent oats from making oat milk (see note). Pour the wet mixture into the dry along with the melted butter and stir just to combine, leaving a few lumps in the mix.
Turn the heat under the pan up to medium and add a little butter and a splash of oil to melt together. When the butter is bubbling, spoon about a quarter cup of batter into the skillet for each pancake and cook until bubbles start to appear on top. Flip once and cook until golden brown. Transfer the pancakes to the warm oven while you continue cooking the batter.
Serve with butter and maple syrup. Enjoy!
TIP: Feel free to replace oat milk and spent oats with any other non-dairy milk you like or with Mary's Maple Oat Milkrecipe.