Soaked, Flour-Free Oatmeal Pancakes
The US Wellness Meats giveaway is closed. I will choose a winner later on this week.
When you buy 50 pounds of rolled oats and your family doesn’t want to eat soaked oatmeal every morning, then you’ve got to get creative.
Enter the flour-free oatmeal pancake. These are simply rolled oats soaked overnight with a little egg, leavening and flavoring added in the morning. Cooked in coconut oil and topped with butter or nut butter and homemade blueberry jam, this has become a favorite breakfast of my boys – big and small.
My husband also really appreciates the extra fat and protein from the eggs. Unlike soaked oats, these tend to tide him over a bit longer. Maybe it’s because the texture is heartier than that of regular pancakes.
Served alongside a big glass of raw milk, these make an excellent change from the usual breakfast suspects.
Plus, I am finally making a dent in our oatmeal stash.
Soaked, Flour-Free Oatmeal Pancakes
Recipe Notes: This is the best ratio of oats to liquid to eggs that I have come up with. I will be making more of these and will continue to experiment. If I approve upon them I will let you know.
serves 3-4
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup warm water
- 1/4 cup whey, yogurt, buttermilk, or water with a splash of vinegar
- 3 eggs, beaten
- 1 teaspoon baking powder
- pinch of salt
- 1 tablespoon honey (optional)
- 1 1/2 teaspoons cinnamon (optional)
- 1/2 teaspoon vanilla extract (optional)
- coconut oil or butter for cooking
Directions
- The day before you wish to serve the pancakes for breakfast combine the oats, warm water, and whey in a medium-sized bowl (narrow seems to work better). Mix well, mashing the oats down into the liquid as much as possible. Leave in a warm place for 12-24 hours.
- In the morning preheat your skillet over a medium-low heat.
- Combine the eggs, baking powder, salt, and other flavorings in a small bowl. Pour the egg mixture into the oat mixture and stir to combine. It will be thick, unlike regular pancake batter.
- Allow your coconut oil or butter to melt in your warm skillet. For each pancake scoop a heaping tablespoon or two of batter into your skillet. Gently spread the batter until 1/16-1/8 inch thick.
- Allow to cook until the bottom has set and the edges and top begin to dry out, about 4-5 minutes. Flip and allow to cook another 3 minutes or so.
- Serve warm with butter, nut butter, jam, honey, or real maple syrup.
Pancakes are a favorite around my house. I will try making them with oatmeal, great idea! I add sweet potatoes or peanut butter directly in the batter…my daughter loves them.
GoodEarthMama – I like peanut butter too much to be able to eat it :).
It will be the fat and protein from the eggs that is keeping your husband full longer. They are far more satiating than carbohydrates and stick with you longer.
aurelia – Yes, I do believe you’re right.
Look forward to trying this one out. Always in the market for nourishing weekday pancake recipes to make with a 3-year-old boy who loves to cook them. My husband does a whole wheat pastry flour version at weekends. Mostly good stuff in them but definitely a once-a-week only thing.
Thanks for the recipe. I am usually a “lurker” but just had to let you know those are definitely on my menu for tomorrow morning.
brenda – Thanks for unlurking. Hope you like them!
This looks great! I’ve made a similar recipe my friend Tara created:
http://theorganicsister.com/2010/04/gluten-free-oatmeal-pancakes/
Yum to both!
These look really great! I’m sure they’ll show up for breakfast at our house soon. 😉
We actually make a similar recipe but do add a little bit of whole wheat white flour. I would like to try it with no flour though. These are a favorite for all of us and a good way to use up some good ole rolled oats.
This is a really good idea. I love pancakes, but sometimes I feel like I’m just eating sugar. These are so hearty, they have protein and fiber. Thanks for sharing!
Great idea!!!! I just had some of your soaked oatmeal (in fact, the bol issitting net to mylaptop as I write), haha. And you’d better believe I’m going to try these!
Since I lost my source for fresh whole wheat flour and haven’t savd up enough for a wheat grinder, I’m so excited to have a healthier pancake option!
So excited to try these! Thanks for the recipe!
I tried these this morning. They are amazing! I used 6 egg whites because my son is sensitive to yolks and I used goat milk kefir instead of yogurt. I topped them with bananas sauteed in coconut oil with cinnamon and honey. Absolutely divine! My 19 month old and hubby loved them. (and so did I) Thanks for the recipe!
Michelle – Great! Thanks so much for coming back and telling us what you thought of them.
DEEEEEEEELICIOUS! Just made these, my kids asked for seconds. Thanks for the great recipe!
Annie – Excellent! Thanks so much for coming back and telling us how you liked them.
Wow – looks like this will be on the menu for tomorrow morning. One of the easiest pancake recipes I’ve seen yet… THANKS!!!
Made these this morning. Sooo good. I think I’ll serve ’em up when my family comes into town next week. I ran the oats, water, and vinegar in my blender real quick instead of mashing them. Put the that mixture in a jar and let it sit. Next morning I put the liquids into the blender first, then added the oat mixture (which kind of resembled cement – didn’t realize it would turn into hard paste) and blended it all together. Easy. Yummy. Healthy. Thanks, Shannon.
Excellent! I was *just* thinking that I needed to do oatmeal pancakes in order to use up our oatmeal. Can’t wait to try your recipe!
~KristenM
(AKA FoodRenegade)
These look great! I will have to try them this weekend.
Hi Shannon, we have a version of this that is one of our breakfast staples in our house. I like adding some fruit for the sweetness, and it gets the sweetest toothed kid in! Lately I’ve been using bananas, just roughly mashed into the mix with a pinch of cinnamon. I think you are right about the eggs. I discovered the idea when I was trying to lose a little bit of weight, so wanted to eat something healthy and interesting for breakfast that kept me feeling good right through till lunch time. Here’s our version. http://witcheskitchen.com.au/mango-or-blueberry-or-peach-breakfast-oatcakes/
These look great! I am always looking for pancake recipes that don’t involve whole wheat or wheat flour! These look great!
This was SO delicious! I added nutmeg which gave a really nice flavor. Thanks for a new take on oatmeal!
Kari – Glad you liked them. I have been LOVING nutmeg in a myriad of things lately and can’t get enough. Great add!
My friend came over for brunch today and i made these. Love, love, loved them! Couldn’t tell they were made without flour. Thanks!
These were so great and filling. 🙂 Thank you! P.S. Love your blog!
I just bought 100 lbs of oats so I really needed this recipe! Thanks!
Just found your site, and subscribed right away! It is great to find a kindred food spirit. These pancakes sound great, but unfortunately, I can’t eat oats , buttermilk, whey or yogurt at all. =(
I have noticed you mention coconut flour pancakes once in a while, though, and I am very interested in that! Do you have a recipe you could post? Did you get it from the library book, or from experimenting? I am loathe to experiment too much, due to the high cost of the stuff…
Made these this morning and they were really good and easy! A big hit with the family and the best way to get my daughter to eat oatmeal! Thank you
Thanks! I’m starting a candida diet soon and this looks tasty!
I did not have time to soak overnite so I made flour out of the oats in the vita mixer kids loved them and they are much better than bleached flour thank you
Thanks for this recipe. I’ve been making these a lot, 2-3 times a week, tripling the recipe when I make them! In the morning I add everything in the blender wich makes the batter more smooth. I also add the melted oil into the batter instead of the pan.They’re always a hit!! Thanks again!
I’m very curious about soaking oats. How warm does the “warm place” need to be? Can I cover the bowl with a towel and just leave it in my kitchen?
I only had one egg in the house (yesterday was supposed to be grocery day…) so I added two tablespoons of chia seed and an extra 6 tbsp (around 1/3 c.) of water to my soaking oats overnight. The chia added just a touch of crunch and they’re super stick-to-your-ribs.
I’ve recently began soaking our grains and notice a HUGE difference in the way my children and I feel and act between meals. I was happy to find this recipe and so were my kiddos. It’s hard to believe these are flourless. They cooked wonderfully and tasted great too. Thanks for the recipe. I just subscribed so I won’t miss any more tasty recipes. 🙂
I just had to say I sit here with tears in my eyes reading a recipe I can give my little boy! He is allergic to wheat/dairy, but LOVES oats. I will make these without any dairy, he has sorely missed his pancakes.
These are super yummy! I made them this morning for the second time this week and have extras to put in the freezer. With three kids eating gluten free can be pricey but this is a great recipe with no fancy expensive flours or mixes. and I know what is in them, no additives or preservatives. Thank you for sharing your recipes and your world with us. I am intrigued and fascinated…looking every day for new updates on the homestead.
a new loyal follower….
Thank you for this recipe, these are incredibly delicious & easy! We like to add chopped apple or pear & alittle extra yogurt, and love using coconut oil.
I’ve got my oats soaking right now.
Nom nom nom delicious! Thank you!
for item #3 in the ingredients list, should the 1/4 cup water be warm as well? also what kind of vinegar? Thanks!
mtview – Yes, I think it should be warm. Apple cider vinegar is my vinegar of choice.
holy moly! these are sooo good! i’m preparing the soaked oats for breakfast right now! i made these once before and was sooo impressed. DELISH! i only had raspberry yogurt, so i used that, and it had a yummy subtle raspberry flavor. mmm! good good good!
Thank you for this recipe! It is exactly what I am looking for…I am gathering recipes on soaking grains as this is new to me, I need something to keep my boys (big and small) full AND I just bought a 50lb bag of oats! 🙂 So excited to try this and other recipes of yours!!
I’m so glad to have found this recipe. My oats are soaking right now! I found out recently that oats are low in phytase (the enzyme that breaks down phytic acid) so even though they’re soaked, the phytic acid isn’t neutralized fully. In order to do that you need to add a bit of a grain that IS high in phytase, such as rye or wheat. I added about 1 1/2 tablespoons of einkorn wheat to the mix and added a few extra drops of water.
We just call this fried oatmeal mush in my house. I can’t seem to make these without them falling apart! Is there a secret to keeping them together? Sooooo tasty, by the way!!!
Hi I tried these … although I had to make some adjustments to accommodate an egg allergy. My adjustments were:
1} 3 eggs –> 1 T flax seed meal + 3 T warm water x 2 and 1 medium banana.
2. increased the baking powder to 1 1/2 tsp + 1/2 tsp baking soda.
They worked out pretty well although I don’t have the original outcome to compare mine to 😉 They tasted much like the soaked/baked oatmeal I like to make and my kids loved them!
These are delicious! And such a nice change of pace from a bowl of oats each morning. Thank you for a wonderful recipe. We will definitely be adding into our weekly rotation 🙂