• 1 cup oat flour
• 4 tablespoons tapioca flour
• 4 tablespoons cornstarch
• 1 tablespoon groung flaxseed
• 2 tablespoons canola oil
• 1 tablespoon maple syrup
• 1 cup oat milk
• 1/2 cup sparkling water

Whisk all ingredients together in a bowl and let it sit at room temperature for about 10 minutes.

I use nonstick pan, a bit of canola oil, and ladle to pour the batter into the pan. Cook for about 2 minutes on each side, depending on the temperature and how well done you like them.

Fill with whipped coconut cream and diced mango. Powdered sugar on top.