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.
Made these this morning and they turned out incredibly well! I had been eyeing this recipe for a few months now and finally found a chance to make them. I’m so happy I did – this recipe is a keeper! I used water with a splash of apple cider vinegar, maple syrup instead of honey, as well as added in the cinnamon and vanilla – and the results were perfect. My husband and mother-in-law loved them too. The texture is soft, light and fluffy and they cook up really easily. You definitely have the perfect ratio of oats to liquid. They came together super quick too. Thank you so much for the great, easy recipe! Can’t wait to try more of your recipes!
I have made these probably 10 times or more. They are my favorite pancakes! The consistency is so hearty and they are very filling and satisfying with the eggs and oats. My “go to” pancake recipe. I’ve experimented with only “soaking” the oats for a short time (in case I decided to make them on a whim) and I haven’t noticed a difference, FYI. However, I do “soak” the oats if I plan ahead just to be authentic. 🙂
Hi Shannon. I attended a conference yesterday that shared the importance of soaking whole grains overnight. Both my son and I have had a sensitivity to gluten. And, am now just discovering the importance of soaking the grains before cooking or baking. When I came home and searched for an oatmeal recipe your’s was the first. This recipe turned out really well. My kids were not thrilled about the whole pieces of oats in the pancakes so I took the remaining batter and pureed it in the Vitamix. They gobbled them up after that. Thank you so much again for this recipe.
Hi,
Love your blog!
I only have quick oats. Can I make these with quick oats? (I didn’t buy quick oats!)
Thank you
I have successfully followed your fermented oats recipe twice and have a third batch going. I made regular oatmeal with the first, a baked oatmeal with the second. And with this batch will be following your pancake recipe. Can’t wait! We had been on GAPS Diet for 3.5 years. We added in some rice a few months ago, then popcorn weekly, and our third foray back into grain is gluten free fermented oats (with a bit of buckwheat to help break down the phytic acid).
After having a serious post holiday bad food binge session I found your recipe this morning and just happened to have leftover oatmeal in the fridge. Cooking them up now & I think they will be our new favorite. Thank you!!!
I just wanted to share that I’ve made this wonderful recipe a few times now and the last time I forgot to add the baking powder when mixing the eggs and they turned out just as great just a bit more dense!
I make this recipe every week. The small changes that I made and we’re loving it even more now are that I started blending the soaked oats in Vitamix. Then I add all the other ingredients and blend again. The pancake mixture is more on the liquid side so I make the largest and thinnest pancakes possible that wouldn’t wreck when turning them over. Then we put something inside of those like cottage cheese and jam, roll it and gobble it up! I grew up eating crepes , so this recipe is the closest I’ve gotten to a healthier version of very thick “crepes”
Shannon, I own a small health food store and have been using your recipe for a couple of years and have really enjoyed it! About 6 months ago, I decided to use more of a variety and have used a mixture of oatmeal, rye flakes and quinoa flakes because I think variety is good for the body! Plus, if I’m short on eggs, I’ll use only 2 eggs and the 3rd will be a “flax egg” by mixing 1 TBS ground flax with 2 TBS water and let it sit for a few minutes. Works great! Thanks for all you do!
These are incredibly delicious. I have made these probably 20 times now. Thank you very much for the recipe.
Have you tried these with an egg substitute? Such as chia, or flax egg? My daughter has severe dermatitis and eggs are a no no for her, but the rest of the recipe is on point! ??