Here is another pancake recipe I enjoy making for our Saturday breakfasts. This is a recipe from my mom. Originally it called for 1 cup oats and 1 cup farina. I replace the farina with an additional cup of oats, but if you are not gluten-free, you can follow the original recipe. I like oats because they are a good source of fiber, thiamine, magnesium, phosphorus and iron, and a very good source of manganese. As with other grains, it is important that oats be properly prepared by soaking and this recipe takes care of that.
2 cups old fashion rolled oats (organic, gluten-free)
2 cups kefir, buttermilk or yogurt (homemade/organic, best quality you can find)
1 tsp apple cider vinegar
2 eggs (separated)
1 Tbsp. raw honey
1 tsp sea salt
½ tsp baking soda
2 Tbsp. coconut oil (plus more for frying)
Combine the oats with kefir and apple cider vinegar in a large bowl. Cover and let stand overnight at room temperature.
Before cooking, add the egg yolks, honey, sea salt, baking soda and coconut oil to the soaked oats, mix well. Whisk (or whip with a hand mixer) the egg whites until soft peaks form. Gently fold egg whites into the oat mixture.
Melt coconut oil in a pan over medium heat. Spoon batter unto the preheated pan to form round cakes. Cook on both sides until golden brown. Serve warm with plenty of butter and/or your favorite toppings.