BY Karen H
Oat Pancakes (Gluten-Free)
Soaking oats overnight makes these pancakes easier to digest and easier to cook up in the morning.
4.8
INGREDIENTS
- 2 cups homemade nut milk (see Notes)
- 3 tbsp yogurt, whey, or lemon juice
- ¾ tsp sea salt (omit if using salted butter)
- 1½ cups gluten-free rolled oats
- 3 large eggs
- ¼ cup coconut oil or butter
- ⅓ cup coconut flour
- ½ tsp baking soda
INSTRUCTIONS
- In a bowl, combine the nut milk, yogurt (or whey or lemon juice), salt (if using), and oats.
- Stir to mix, cover, and leave on the counter overnight (7–24 hours).
- The next day, beat the eggs into the oat mixture. Add the melted coconut oil (or butter), then stir in the coconut flour and baking soda.
- Heat a griddle or skillet over medium heat. Pour batter onto the hot surface. Cook until bubbles form and the edges firm up, then flip and cook until golden brown.
- Serve warm with extra butter or coconut oil and drizzle with maple syrup.
TIPS & VARIATIONS
- Refer to the Homemade Nut Milk recipe to prepare the nut milk.
- Leftover pancakes can be stored in the fridge for up to 3 days.
These pancakes were so easy to make. I also enjoy making overnight oats, so this recipe fits perfectly into my routine.
