In a medium mixing bowl, using whisk to sift the dry ingredients together. Set-aside.

In a small mixing bowl, beat wet ingredients together.

Add the wet ingredients into the dry ingredients from Step 1, and stir to combine.

Let the batter rest for 10 minutes to fully hydrate the oat flour, which turns thicker.

Heat an non-stick fry pan to Med-High temperature. Scoop the batter onto the pan and cook for 2-3 min until the bottom becomes golden brown.

Flip the pancake. Continue cooking until brown on both sides. Make sure the cake is cooked right through and no raw parts remain in the middle.

Repeat with remaining batter.

2 pancakes for 1 serving. Serve with Unsalted margarine and Maple syrup on top, amount adjusted for your daily nutritional needs.