Wednesday, December 1, 2010

Soaked Oat Blender Pancakes

 Soaked Oat Pancakes are an easy nourishing breakfast.   You can soak the whole grain oats in the blender overnight with some yogurt, it makes it a one-dish breakfast- no mixing bowls required!

   Why soak your oats?
  Soaking grains, especially oats, helps break down the naughty nutrient phytic acid!  Phytic acid is known for it's mineral stealing properties.  If not neutralized- by the release of the phytase enzyme, then the phytic acid steals nutrients from our body to bind with it.    
Oats contain a high amount of phytic acid, so they should always be soaked in an acidic medium  like yogurt, raw milk, or even better some warm water and liquid whey.  It depends on the recipe, but for the blender pancakes, we use yogurt, so that we don't have to drain or rinse the oats.   Oats are generally a low source of the phytase enzyme, so it's a good idea to throw some rye flakes in with your oatmeal, because rye contains a higher amount of phytase to help break down the phytic acid during soaking.   I like to soak my grains for at least 12 hours in a warm spot, so overnight isn't always enough, I start them at least the afternoon the day before I plan to make pancakes.

Recipe: Soaked Grain Blender Pancakes
Makes about 12 pancakes

2 cups of rolled organic oats
1/4-1/2 cup rolled rye flakes, or other high phytase enzyme grain
1 cup organic raw whole milk yogurt  (or best quality whole milk yogurt you can get)

Throw these into the blender, mix around so all oats are covered- you can add a little raw milk, more yogurt, or warm water if you need more liquid to coat all the grains.
Leave in a warm place until morning, for at least 8 hours, preferably 12 hours

In the Morning, Add to the blender:

1-2 pastured Eggs
1-2 Tablespoons Coconut Oil
Drizzle of Maple Syrup
Pinch of sea salt

Blend until throughly combined and resembles pancake batter.   When texture is to your liking, add 1 cup of blueberries or other pancake filling that you desire.  Mix in with a spoon. It's important not to blend anymore, or your fruit will get pureed.

Heat a cast iron griddle or dutch over fry pan with coconut oil. Pour soaked pancake batter into circles and brown until crisp on both sides.

Top with a generous pat of grass-fed butter and some maple syrup and enjoy!

Let me know how you like it-  Easiest soaked pancakes ever!  Less Mess doing it all in the blender!  These pancakes can be made with your preferred grain, and can be made gluten or wheat free!

This post is part of Real Food Wednesdays at  Kelly the Kitchen Kop , Real Food Hanukkah 2010 at Real Food Digest,  Pennywise Platter Thursday at the Nourishing Gourmet , and Fight Back Friday  at Food Renegade. 


Kara said...

This is almost identical to our blender oat pancakes! We LOVE them! They're the best! Yum!

Wendalyn said...

They look Yummy! Just wondering how you dress them.... I used to love sugar on my pancakes...yep, white refined sugar. Ahhh ignorance is bliss :)

Elizabeth said...

Kara- It is very similar- Buttermilk would be delicious! Very "pancakey"!

Elizabeth said...

Wendalyn- We love our Grade B Maple syrup! need all the minerals I can get! Hey- I used to grow up with HFCS "syrup" so... there ya go!

I also bottled a few jars of blueberry syrup this summer, so I'll break those out in the depths of winter to brighten things up!

Jackie said...

These sound great! I have a pancake recipe I love, but I haven't ventured into soaking it yet. This is something I definitely want to explore!

As far as toppings, I am with you... Maple Syrup! I was lucky enough to have eaten real maple syrup even as a kid. I don't think I've ever eaten the fake stuff, but I didn't know until I was an adult why that was so great!

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