Sweet Oat and Rice Flour Pancakes

1.In a blender or food processor, pulse the rolled oats until they form a coarse oat flour.

2.In a large mixing bowl, combine the oat flour, rice flour, maida, sugar, baking powder, and salt. Whisk together to evenly distribute the dry ingredients.

3.In a separate bowl, beat the egg lightly. Add the milk, vanilla extract, and melted butter or oil, mixing well.

4.Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly thick but pourable; do not overmix to keep pancakes fluffy.

5.Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

6.Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.

7.Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.

8.Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more butter or oil as needed.

9.Serve the pancakes warm with your choice of toppings such as fresh fruit, maple syrup, or yogurt.