2 cups rolled oats *gluten free oats for gluten free
2 tsp baking powder
1/4 tsp sea salt
2 lg eggs
1 cup whole milk
2 tsp lemon juice
3 tbsp butter or oil *for cooking pancakes
Using a food processor or high powered blender, grind oats to a flour like consistency, about 2 mins.
Transfer to a medium sized mixing bowl and stir in baking powder and salt. In a glass measuring cup, measure out milk and stir in lemon juice. Let sit for 5 mins.
Meanwhile crack open eggs and whisk. Add milk mixture and eggs to dry ingredients. Stir until just combined.
Heat a large frying pan over medium heat. Add 1/2-1 tbsp of oil. Using a 1/4 cup measuring cup per pancake, pour onto heated surface. Cook until bubbles form on pancakes. Flip and continue cooking until pancakes become lightly brown on opposite side.
Repeat with the remainder of batter.
Serve with nut butter and pomegranates.