Preheat your oven to 425 degrees F. This step is critical for achieving that golden-brown finish on your pancakes. Make sure your oven is fully preheated before moving to the next step.
In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon, and salt. This ensures that all dry ingredients are well combined, which is key for even rising.
In a measuring cup, add the almond milk and mix in the juice of the lemon. Let this mixture sit for about 5 to 10 minutes. You’ll notice it starts to look clumpy, which means it’s ready to add to your batter.
In a small bowl, whisk together the milk and lemon juice mixture, along with the eggs, coconut oil, maple syrup, and vanilla. Make sure this mixture is well combined; it should be smooth without any lumps.
Slowly add the wet ingredients to the dry ingredients in the large bowl. Mix gently until just combined; be careful not to over mix, as this can lead to dense pancakes.
Pour the batter onto a prepared 18×13 baking sheet, spreading it into an even layer. This ensures that all pancakes cook uniformly and makes for easy serving.
Top the batter with the sliced strawberries. This step adds beautiful color and flavor, so place them evenly across the surface.
Bake the pancakes for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them towards the end of the baking time to avoid overcooking.
Once baked, remove the sheet from the oven and let it cool for a minute. Cut into 12 squares for serving. You can serve them warm with extra maple syrup or your favorite toppings. Enjoy!
