Oat Flour Pancakes with Monk Fruit Sweetener

These fluffy oat flour pancakes are a delightful twist on a traditional breakfast favorite. Sweetened naturally with monk fruit and allulose, they provide a satisfying sweetness without the added sugar. The combination of wheat and oat flours gives them a hearty texture, while the eggs and butter ensure they are rich and satisfying. Perfect for a wholesome breakfast or brunch, these pancakes are both gluten-free and low-sugar, making them a great choice for a variety of dietary needs.

Ingredients:

• 1 cup wheat flour
• 1 cup oat flour
• 2 large eggs
• 1/4 cup monk fruit sweetener with allulose
• 1/2 cup milk (or dairy-free alternative)
• 1/4 cup melted butter
• 1 tablespoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. In a large mixing bowl, whisk together the wheat flour, oat flour, monk fruit sweetener, baking powder, and salt.
2. In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract, mixing well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
6. Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven if needed.
7. Serve warm with your favorite toppings, such as fresh fruit, yogurt, or a drizzle of maple syrup.