Gluten Free Soaked Oat Pancakes

This recipe is a spin off from one I posted earlier (Kefir-Soaked Honey Oat Pancakes).  I didn’t have any kefir in the house, so I simply soaked the oats in warm water and apple cider vinegar. Afterwards I threw everything in my high speed blender to create a smooth batter.  The pancakes came out light and delicate.  They pair well with sweet (berries) and savory (smoked salmon) toppings. 

2 cups old fashion rolled oats (organic, gluten-free)
2 cups warm water
1 Tbsp. apple cider vinegar
3 eggs
2 tsp raw honey
½ tsp sea salt
½ tsp baking soda
2 Tbsp. coconut oil (plus more for frying)

Combine oats with warm water and apple cider vinegar in a large bowl.  Cover and let stand overnight at room temperature.  In the morning, rinse and strain the oats.  Throw the soaked oats in a blender with the rest of the ingredients and blend until smooth.  Fry in coconut oil over medium heat until golden brown.  Serve warm with your favorite topping.