Soaked Oat Pancakes :: One Month of Quick, Warm Breakfast Pancakes :: Gluten, Egg, and Dairy Free

A quick morning breakfast…that isn’t a bowl of cereal.

That has been my goal for quite a few years. Boxed cereal is toxic. And it isn’t filling or nourishing! When I am feeding little mouths and small bellies, my goal has always been making every bite count. Filling and nourishing friendly fats and protein. Energy producing carbohydrates.

A few years ago I made up this oat pancake recipe, and as my family has grown, I have condensed the ingredients (to make it go faster), and bulked it up (to make it last longer). I use coconut butter, nut butters, or butter on top of the pancakes and it makes a very filling, nourishing breakfast – or lunch. We are a gluten free house, and to be honest, gluten free bread from the store is just not in our budget. I use homemade pancakes for sandwich “bread” a couple times per week.

So here is one of my family’s favorite pancakes! It is a huge batch that I usually make last 3-4 weeks! It takes me about an hour start to finish, and while they are on the skillet cooking I can do other things like clean up, put a load of laundry in, change a diaper, or…you know, EAT 😉

Print Recipe

5 from 4 votes

Soaked Oat Pancakes

It might take an hour, but this giant batch of pancakes will save you for weeks. My kids love to eat them!

Prep Time10 minutes mins

Cook Time40 minutes mins

Soak12 hours hrs

Total Time50 minutes mins

Course: Breakfast

Cuisine: American

Keyword: oatmeal pancake recipe, soaked oat pancakes

Servings: 32 pancakes

Author: Renee - www.raisinggenerationnourished.com

Ingredients

• 12 cups oats Not quick oats. If you are gluten free, be sure the bag specifically says gluten free oats such as Bob’s Red Mill brand.
• Juice of 2 lemons
• 2 tsp aluminum free baking powder
• ½ cup sucanat pure maple syrup, honey, or organic pure cane sugar
• 2 TB cinnamon
• Whole milk coconut milk, or water to desired batter consistency (will be a good 2 cups or so)

Instructions

• The night before you want to make the pancakes, grind up the oats in a food processor or blender into a “flour” (it doesn’t have to be super fine at all).
• Put the oat flour in a large mixing bowl with the lemon juice and water to cover. Put the bowl under the light in your oven over night. This soaking process breaks down the phytic acid in the oat grain making it easier to digest.
• The next morning add the rest of the ingredients and use a handheld blender to mix thoroughly. Add the milk or water a cup or so at a time until you get the batter to the consistency you like – if you like thin pancakes you will use more liquid – if you like them thicker not as much.
• Cook the pancakes on a hot skillet, just as you would regular pancakes.

Tips:

• This batch makes quite a few pancakes – they freeze up fantastic. You can pop them into the toaster right from the freezer for quick morning meals. Half the recipe if you don’t feel you need so many!
• If you make the batter thinner you can get even more pancakes out of this. I tend to opt making them thicker/more filling because that is how I like them, but they are great thin too.
• I like to use my electric skillet vs a fry pan to make them. I can fit 6 pancakes on at a time and it goes pretty quick.
• Use the pancakes as sandwich bread for a lunch change up!
• Don’t forget the babes! Babies over 1 year old can be introduced slowly to properly prepared grains. The soaking process of the oats in this recipe helps it digest well, and my girls loved having a few small pieces of pancake to try practicing first finger foods! Skip the toxic O’s cereals and just do this!
• HERE is what Bob’s Red Mill Gluten Free Oats looks like – if you are gluten free be sure to get these as oats can have traces of gluten.
• Aluminum is very toxic to the body so please be sure you are putting aluminum free baking powder in your baking for your family.

Let me know how the batch up goes!