GF Oat Pancakes

Confession: I love oats. A lot. I know they’re not as healthy as wheat (being higher in phytic acid [which I’ll talk about soon] and lower in vitamins), but I love them with childlike abandon. I often find myself reaching for the Quaker oatmeal cylinder with a secret smile on my face. (I’m not kidding.)

When I stayed with a friend (who avoids gluten) this summer, we enjoyed some fun oat pancakes one morning. They were a revelation. (No, really. To say they were amazing would be an understatement.) Ever since that morning, I’ve been bound and determined to make my own. So I did.

GF Oat Pancakes

There can occasionally be wheat contamination in oats, so if you want to be completely certain that the dish is 100% free of gluten, you can buy certified GF oats. The same goes for vanilla extract. And as always with these breakfast cakes, you can make them dairy-free: just use coconut oil (or ghee) in lieu of butter, and nut or coconut milk and/or water instead of milk.

Ingredients:

4C old-fashioned rolled oats (or ~3C of oat flour if you have it already)

Filtered water (just enough to soak the oat flour in)

1/4C kefir (or yogurt or some other acid medium, like apple cider vinegar [ACV] for a DF version)

—–

1/2 tsp baking soda

1/2 tsp baking powder

1 tbs pure vanilla extract

1/4 C (scant) honey (preferably raw honey, but any honey will work) or pure maple syrup

2 eggs, beaten

Enough milk (whole, raw, nut, or coconut will work just fine) or water to thin the batter down

1 sprinkle of cinnamon (optional)

1. Using a coffee grinder or food processor, grind the oats into a coarse flour. (This should only take a 2-3 minutes of grinding time.)

2. The night (or at least eight hours) before you plan on making the pancakes, mix together the first three ingredients (above the small line in the ingredients list). The mixture should be thin, but not as thin as milk or water. Think yogurt-like viscosity.  Cover with a dish towel, paper towel, or cling wrap (all except the dish towel secured with a rubber band), and let sit for 8-24 hours.

3. After the wait, uncover the bowl and add the remaining ingredients. (I prefer to add the milk last so I can better guess how much liquid I need after adding the eggs, but you don’t have to do it that way: feel free to add them in whatever order you like. :))

4. Heat up a skillet with some butter (or coconut oil or ghee), and pour the batter into the pan in ~ 1/4C or 1/3C increments. Cook on med-high to high heat until the edges are a little dried out and the center is full of holes from popped bubbles. Flip and cook on the other side until golden brown. Serve immediately or cool and store for later. (They’ll last at least a week in the refrigerator.)

For sprinkle pancakes, incorporate organic sprinkles as desired before cooking (these sprinkles are GF too).

For chocolate chip pancakes, incorporate bittersweet chocolate chips or carob chips as desired before cooking.

For blueberry pancakes, sprinkle fresh (or defrosted frozen) blueberries on top of batter that as already been poured into the skillet, but isn’t cooked yet. (This method [as opposed to just adding them in the batter] helps protect the berries from being beaten and crushed in the batter.)

For banana pancakes, sprinkle chopped, ripe (best if very ripe) banana on the pancake in the manner described above.

For apple cinnamon pancakes, incorporate peeled, cored, chopped apples (maybe 2 if they’re small; 1 if it’s large like a Granny Smith), 1 tbs cinnamon, and an optional 1 tbs of maple syrup for extra autumn-themed goodness.

For raison date pancakes, incorporate raisons and chopped dates (preferably, buy the whole, pitted dates and chop them yourself, as the store bought chopped dates are usually covered in white sugar) as desired, and add 2 tsp of cinnamon (and some maple syrup would be good here too; 1tbs if you decide to use it).

There are hundreds of things you can do with pancakes– have fun with them!

 

(This post is a part of The Nourishing Gourmet’s Pennywise Platter Thursday.)

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