Oatmeal Whole Wheat Pancakes
Yield 8 -10
- 1 1/2 fresh organic whole wheat flour
- 1/2 cup rolled organic oats (not quick-cooking type)
- 2 cups organic cultured buttermilk
- 3 eggs (from pastured chickens is best), slightly beaten
- 1/2 teaspoon real sea salt
- 1/2 teaspoon stevia extract (optional)
- 2 tablespoons melted organic butter or coconut oil
- 1 teaspoon baking soda
- butter or coconut oil for griddle
The day before:
- Combine buttermilk, flour and oats; cover bowl and "soak" for 12 - 24 hours in a warm place.
- (For information regarding why wheat, oats, and other seed foods should be "soaked" before preparation, please go here for a brief explanation, then scroll down the page to the subtitle A Real Food Lesson.)
The following morning:
- Stir in eggs, salt, stevia, butter and baking soda. Batter will begin to increase in volume as soon as baking soda is added. Batter will also be thicker than other whole grain or white flour batters, but if it seems too thick to ladle, add a little milk to thin.
- Cook on a hot, oiled or buttered cast-iron griddle or skillet (for best results). Since these pancakes cook slower than other recipes, be careful not to burn.
- Serve with melted butter and coconut palm syrup (recipe follows), top with whipped cream and fresh berries.
For all who are sensitive to gluten, these pancakes are made with wheat flour and therefore are not gluten free.
Recipe by Keeper of the Home at https://keeperofthehome.org/a-sweethearts-breakfast-oatmeal-whole-wheat-pancakes-and-homemade-pancake-syrup/