Whether you love oatmeal or think it's only edible while camping, you should try out oatmeal's less homely relative: the oat pancake. Made from oat flour instead of wheat, this pancake fills you up as though you've eaten a bowl of oatmeal for breakfast like a true health guru. Pancakes no longer have to be associated with the intense desire to take a nap an hour and a half after you've woken up. Eat your oats and enjoy them too.

What:

1 cup oat flour

1 1/4 teaspoon baking powder

1/8 teaspoon salt

2/3 cup non-dairy milk

1 tablespoon lemon juice

1 teaspoon vanilla

1 teaspoon agave (or sweetener of choice)

A few shakes of cinnamon (optional)

Maple syrup

How:

Combine the milk and lemon juice and set aside for five minutes; the milk will curdle as it mixes with the lemon juice, creating a vegan version of buttermilk.

Mix together the dry ingredients.

Add the rest of the wet ingredients to the buttermilk and stir.

Pour the wet mixture into the dry and stir until combined.

Let the batter sit for a few minutes to thicken.

Once thickened, pour pancakes and cook over medium heat in a non-stick pan.

Oil is not necessary if your pan is truly non-stick, otherwise you can use coconut oil to grease the pan.

Flip pancakes when the cooked side has turned golden brown.

Serve with maple syrup or toppings of choice.

What did I use and why?

I make my own oat flour by pulsing quick or rolled oats in an electric coffee grinder (you could also use a food processor) until they're finely ground. This method is quick, easy, and cheaper than buying pre-made oat flour. I make large batches and store the oat flour in a container in my pantry for easy future use.