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!
Servings: 32 pancakes
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.