Angela, I have a recipe I will post for you...because on AnswerMug, Jewels Vern gave a recipe for his ginger pancakes made with oat flour. He says one serving, but, well...this lasts me for several days! I like these very much; here you go, including the tweaks I have added!
* * *
Oatmeal Ginger Pancakes
1 cup quick oatmeal, whizzed in a blender
1 TBSP sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1 egg, beaten
1 TBSP powdered milk*
1 cup water*
*Or liquid milk, or buttermilk, or water alone if you prefer
Warm a frying pan over medium heat. Mix the dry ingredients, then add the liquids. Add more water until the mix is pourable. Stir well. Divide into four equal parts. Put non stick spray in the pan and pour the batter in a circular motion.
NOTE: When cooking regular pancakes you watch the bubbles form, break, and fill in. When you notice some bubbles don't fill in after breaking, it's time to turn. But with this recipe you wait until nearly ALL the bubbles have broken and not filled in.
February 28, 2017, my notes: very good. Used ½ cup half-and-half + ½ cup 2% milk, with 1 Tbsp. vinegar and sit 5 minutes. Added a Tbsp. of butter and one of coconut oil, plus batter was thin so I added a handful of almond meal. Very tender, but firmer as the batter sits in fridge for day or two. So tender that it works better to make small hotcakes.
3/4/17: Instead of almond meal, added ¼ cup teff flour. Also very good. Top with peanut (or almond) butter and applesauce.