Process 1 1/2 cup of rolled oats into flour OR simply use store bought oat flour. (I usually make my own oat flour because I typically have rolled oats on hand.)

Prep your cashew milk by blending a handful of raw cashews with two cups of water on high until smooth OR simply use store bought cashew milk. (Again, I usually make my own because I typically have raw cashews on hand.)

Combine the dry ingredients in a medium sized bowl. (For this I like to use a glass mixing bowl with a pour spout, so once the batter is done I can pour the batter directly to the hot pan.)

In a separate bowl, combine the cashew milk, ACV, and flax meal. 

Pour the wet ingredients into the dry and gently stir until just combined. 

Next, bring a pan over medium heat. Place butter or coconut oil on the pan and let melt. Once melted, pour the liquid into the batter. Put the pan back over the heat and go back to the batter and stir again gently to combine.

Now you are ready to pour the batter onto the heated pan. You know the pan is hot enough and ready when you wet your hand, flick water onto the pan, and you hear a sizzle - this is a trick my grandmom taught me. 

Wait until you see lots of little bubbles form on the pancake, that is when you know it is ready to flip! 

I like to serve with some more butter on top, a generous drizzle of maple syrup, maybe some coconut bacon, and fresh fruit. ENJOY!