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| Photo from http://lindsayleighbentley.com/2012/09/04/soaked-oat-pancakes/ |
I was on the lookout for soaked pumpkin pancakes and hoping to also use oats (because I have 20 pounds of them in the kitchen!), and came across Lindsay's recipe. I made a few changes, and they were gobbled up... so here is my recipe!
Soaked Oatmeal Pumpkin Pancakes
soak overnight in a warm place (at least 7 hrs, but 12-24 is even better)
- 3 C. natural rolled oats
- 3 C. (raw) milk
in the morning, add to the bowl of soaked oats:
- 1 C. pumpkin puree (or 2 very ripe bananas, mashed)
- 3 eggs
- 1 tsp baking powder
- 1 tsp salt
- 2 T raw honey
- dash of cinnamon
- 2 T coconut oil (add last)
- 1/8- 1/4 cup ground flax seeds
- chopped walnuts (optional)
Cook on medium heat, turning when small bubbles rise to surface or when golden brown.
Top with home-made butter and pure maple syrup!
2 comments:
Did you have a problem with the pancakes not getting cooked all the way through? I'm leaving them in the pan forever and they're just staying pretty moist to doughy.
I haven't made this recently, but I do remember them being very moist pancakes. If you add flax or other ground seeds, that helps. I made mine pretty small to speed cooking. Thanks for the comment!
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