Sweet Oat and Rice Flour Pancakes

1.In a blender or food processor, pulse the rolled oats until they reach a fine, flour-like consistency.

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, whisking until combined.

4.Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few small lumps are fine.

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 onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.

7.Flip the pancakes carefully and cook for an additional 2 minutes until golden brown and cooked through.

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

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