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. 

Ingredients
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.  

Kefir-Soaked Honey Oat Pancakes

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.

Ingredients
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.