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

  1. 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.
  2. In the morning preheat your skillet over a medium-low heat.
  3. 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.
  4. 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.
  5. 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.
  6. Serve warm with butter, nut butter, jam, honey, or real maple syrup.