Ingredients
1 ¼cups oat flour
1 ¼cups all-purpose flour
2tbspsugar
2 ½tsp baking powder
1tspBaking Soda
½tspsalt
2cupsbuttermilk
¾cup milk
2tbspbutter
1cupfresh raspberries
½cupcold water
2tspcornstarch
½cup granulated sugar
Preparation
Preheat griddle to 325 degrees F. In a small mixing bowl, sift together oat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. In a large mixing bowl combine buttermilk, milk, egg and melted butter.
Stir in dry ingredients. Pour mixture onto the buttered preheated griddle.
Flip pancake when bubbles start to appear on surface and bottom is golden. Serve topped with your raspberry sauce
Combine all ingredients in a small saucepan over medium-high heat.
Bring to a boil stirring constantly. Reduce heat and simmer 5 minutes stirring constantly.
Strain seeds through a fine-mesh strainer. Serve warm.
