Oh my goodness, these are soooooo good! And filling!
The night before:
Mix 2 c. dry oatmeal (I used quick cooking for this) and 1/2 c. whole wheat flour (or all purpose) in a bowl. Add 2 c. cultured buttermilk and stir until everything is combined. Cover with a towel and leave on the counter overnight.
In the morning:
Add the following to the oat mixture that is soaking on the counter-
2 eggs
2 tbsp. melted coconut oil (or whatever oil you have)
2 tbsp. sucanat or sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Mix everything together and drop by the 1/4 cup full onto a hot, buttered skillet. Flip when the edges start to dry out. Enjoy with lots of maple syrup.
We had quite a bit left over so I just put them in the freezer for another breakfast.
Forgive my cluelessness...but I've never soaked grains, though I've heard of doing so. Is "cultured" buttermilk different from regular buttermilk? And doesn't it spoil sitting out? Thanks - these look good, I want to try them. :)
ReplyDeleteI am rather new to soaking grains myself! Soaking them breaks down phytates so that you are able to better digest all the nutrients that are available. I don't know if there is a cultured and non cultured buttermilk because my store only has cultured buttermilk. It does not "go bad" sitting out on the counter however which is pretty cool! Soaking can also be done with water but I have never done it that way. If you check out kitchenstewardship.com, she has an e-book that tells all about soaking, why and how to do it. She is MUCH better at explaining it :) Enjoy those pancakes!
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