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Sprouted Oat Pancakes

Ingredients

  • 1 cup sprouted rolled oats from one degree
  • 1 cup cultured buttermilk, milk kefir, or raw milk
  • 2/3 cup ground oat flour or sprouted heritage grain flour (spelt or einkorn) see note
  • 1 tsp cinnamon
  • 2 tbsp melted butter or ghee
  • 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, dairy, flour, and cinnamon. Let sit overnight.
  • In the morning, 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 an animal fat.
  • 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.