Gluten-Free Pancake

1 cup Acovior Gluten Free Oat Flour
2 teaspoons baking powder
1 1/4 cup almond milk (or milk of choice)
2 large eggs (or flax eggs)
2 tablespoons maple syrup
2 tablespoons oil

for the mix ins (choose 1 of):
1/3 cup blueberries
1/3 cup chocolate chips
2 tablespoons lemon zest
1 cup grated apple (from 1 small apple)

1. Whisk together the dry ingredients.

2. In a separate bowl, whisk together the wet ingredients.

3. Pour the wet ingredients into the dry and stir to combine. Once you have a smooth batter, it's time to cook!

4. Preheat a pan over medium-low heat. Use a little cooking spray to grease it. Spoon 1/4 cup of batter onto the pan and gently spread it out with the back of a spoon. Cook the pancakes until bubbles begin to form, about 1 minute, then flip and cook another 1 – 2 minutes. Repeat until all the batter has been used.

5. Serve the pancakes immediately with your favorite toppings. You can also freeze these pancakes and reheat them in the toaster oven.