Raspberry Oatmeal Pancakes

Ingredients

Rolled oats

1 cup

All-purpose flour

1/2 cup

Baking powder

2 teaspoons

Salt

1/4 teaspoon

Milk

1 cup

Egg

1, large

Maple syrup

3 tablespoons, plus more for serving

Vanilla extract

1 teaspoon

Fresh raspberries

1 cup

Unsalted butter

2 tablespoons, for cooking

Powdered sugar

for dusting (optional)

Instructions

1. In a blender or food processor, blend the rolled oats until they resemble a coarse flour.
2. In a large bowl, whisk together the oat flour, all-purpose flour, baking powder, and salt until well combined.
3. In a separate bowl, whisk together the milk, egg, maple syrup, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Gently fold in the fresh raspberries, being careful not to break them too much.
6. Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of unsalted butter, allowing it to melt and coat the surface.
7. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then carefully flip and cook for another 1-2 minutes, or until golden brown.
8. Repeat with the remaining batter, adding more butter to the skillet as needed.
9. Serve the pancakes warm, topped with additional fresh raspberries, a drizzle of maple syrup, and a dusting of powdered sugar if desired.