Sprouted Oat Pancakes
These pancakes are inspired by a farm-to-table café I used to work at. They were a very popular breakfast choice for good reason! They’re absolutely delicious and easy on the gut. They pair beautifully with scrambled eggs, bacon, and a glass of raw milk for a nourishing breakfast.
These pancakes can be made two ways:
- Made the night before with milk kefir or buttermilk to ferment the grain, break down phytic acid, and increase digestibility. To do this, combine the rolled oats, flour, cinnamon, and culturing liquid (either buttermilk or milk kefir). Cover with plastic wrap and refrigerate overnight to ferment. In the morning, simply mix in the remaining ingredients and cook!
- Make the morning of with raw milk, buttermilk, or kefir.
Sprouted Oat Pancakes
Ingredients
- 1 cup sprouted rolled oats from one degree
- 1 cup raw milk, buttermilk, or milk kefir
- 2/3 cup ground oat flour or sprouted spelt flour see note
- 1 tsp cinnamon
- 2 tbsp melted butter
- 2 eggs beaten
- 1 tbsp pure maple syrup
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- In a mixing bowl, combine the sprouted rolled oats, milk, flour, and cinnamon. Let sit for 10–15 minutes. Or overnight if you want to culture the batter.
- Add the melted butter and mix well. Then add the rest of the ingredients and mix well.
- Heat a skillet over medium heat and grease with butter or coconut oil.
- Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with grass-fed butter, honey or pure maple syrup. Top with fresh fruit and cream if desired.
Notes
For the flour: you can simply blend sprouted rolled oats for about a minute to make oat flour. Sprouted spelt flour from One Degree is also a wonderful option — it adds a rich, nutty depth of flavor.
