March 17, 2014

Gluten Free Soaked Oatmeal Pancakes

Hi everyone!

These soaked oatmeal pancakes are one of my favorite breakfast recipes ever and ridiculously easy! I found them about 2 years ago on Pinterest (link) and have made them tons of times since then. They have an unusual method, but they taste heavenly and they are super healthy! I'm all about lemon poppy seed pancakes with a lemon glaze at my favorite breakfast spot in my hometown, Austin, TX. But I know those are really more like dessert. :-) So, when I'm not eating the amazing lemon poppy seed pancakes, I make these "soaked" oatmeal pancakes and I'm still pretty dang satisfied.

The night before you want to eat them, you add 1.5 cups of old fashioned oats (not quick or 1-minute oats), 1/4 cup yogurt, and 1/2 cup warm water to a bowl. Mix together until oats are damp and then leave in a warm place on the counter overnight. The reason for this "soaking" is to start a fermentation process with the oats, which are a grain. Supposedly fermenting grains helps to make them easier to digest as well as bring out more of their nutrients.

Am I convinced this happens after 12 hours? No. But who cares? These pancakes are damn good, so I ain't changin' the recipe up. Plus, I do think this process makes the oats softer and chewier which helps with the great thick texture of the pancake. But here's what your "soaking" batter will look like.

In the morning, or whenever you choose to eat these (breakfast for dinner is a good choice sometimes), you will add the remaining ingredients. Crack 3 eggs into a bowl along with 1 tsp baking powder, a pinch of salt, 1.5 tsp cinnamon, and 1 tsp vanilla extract. Whisk together, then pour into the soaked oats. The oats will be kind of hard and stuck together, but eventually you will get the eggs mixed in. Batter will be lumpy.

Heat a skillet over medium heat and use coconut oil or butter to grease. Add about 1/4 cup of batter per pancake. You might have to spread the batter out a bit with a fork or spoon so that it gets thin enough to cook. I always end up with about 6 pancakes, or 3 servings.

Allow pancake to cook around 4 minutes until edges begin to crisp and you see bubbles forming. Then flip to the other side. That's where I always have trouble... and fling the batter a bit. But maybe you are a pro-pancake flipper and don't have that problem. Cook for another 3 minutes or so until both sides are equally browned.

Now you're ready to serve! I like to add organic strawberry jelly and a touch of real maple syrup (none of that HFC junk!). But it's up to your taste buds. You could add nut butter, plain syrup... the possibilities are endless.

And the best part of these pancakes aside from the scrumptiousness, is that they are only about 224 calories per serving (2 of 6 pancakes), with 11 grams of protein. I find that the protein and fat from the eggs really holds me over more than regular old oatmeal. This complete and hearty breakfast is definitely fuel for the journey.

All gone!



Flour-Free Soaked Oatmeal Pancakes

1 1/2 cups rolled oats
1/2 cup warm water
1/4 cup yogurt (I use Greek, but any kind will work)
3 eggs, beaten
1 teaspoon baking powder
pinch of salt
1 1/2 teaspoons cinnamon (optional)
1/2 teaspoon vanilla extract (optional)
coconut oil or butter for cooking


The day before you wish to serve the pancakes for breakfast combine the oats, warm water, and yogurt in a medium bowl. Mix well, mashing the oats down into the liquid as much as possible. Leave in a warm place overnight, or for about 12 hours.

In the morning preheat your skillet over a medium heat.

Whisk the eggs, baking powder, salt, and other flavorings together in a small bowl. Pour the egg mixture into the oat mixture and stir to combine. The oats will seem hard and stuck together at first, but will eventually loosen up and mix. Batter will be lumpy.

Allow your coconut oil or butter to melt in your warm skillet. Scoop about 1/4 cup of batter on the skillet for each pancake. Gently spread the batter until 1/16-1/8 inch thick.

Allow to cook until bubbles form and the edges and top begin to dry out, about 4-5 minutes. Flip and allow to cook another 3 minutes or so.

Serve warm with butter, nut butter, jam, honey, or real maple syrup.

1 comment:

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