Fluffy Ground Oat Pancakes

Pancakes made with ground oats and powdered milk instead of flour. The source tags them as African and West African, and the ingredients bear that out even though no country is named. Powdered milk is the marker. It is a pantry staple across West Africa in a way it is not in Europe or North America, used in baking, in drinks and in porridges, and a pancake recipe calling for a cup and a half of it rather than fresh milk places itself immediately. Serving pancakes with coleslaw, which the source suggests, is the other giveaway, that is a Nigerian rather than a Western pairing. The oats are what make them work. Ground oats behave differently from wheat flour: they contain no gluten, so there is no risk of overworking the batter into toughness, and they absorb considerably more liquid, which is why five eggs and a cup of water go into a batter that would otherwise seem far too dry. The result is denser and more substantial than a flour pancake. The one practical instruction worth keeping is about the flip. Wait for bubbles to appear across the surface before turning, that is the batter setting from below, and turning earlier tears it. Several other pancake recipes exist on this site.