Pancakes - made to be more diabetic healthy

Ingredients

• 1 1/2 cups (135g) oat flour
• 1 tsp (4g) baking powder
• 1 tsp (3g) ground cinnamon
• 1/4 tsp (1.5g) salt
• 2 large (100g) eggs
• 2 tsp (1g) Splenda
• 3/4 cup (180g) unsweetened oat milk, coconut milk, or regular milk
• 1 tbsp (14g) melted coconut oil or butter

Instructions

1. Whisk the oat flour, baking powder, cinnamon, and salt in a bowl.
2. In a separate bowl, beat the eggs and whisk in your chosen milk and melted oil/butter.
3. Combine the wet and dry ingredients. Let the batter rest for 10 minutes so the oat flour can absorb the liquid properly.
4. Cook over medium-low heat on a lightly greased skillet until bubbles form, flip, and cook until golden brown.
5. Top with fresh berries or a dollop of Greek yogurt.