This recipe is so very simple! Even if you don’t like pancakes, this one is always a hit.
1 ½ Cup oatmeal (thick rolled, steel cut would work but thick rolled seems better)
1 ½ Cup grass-fed whole yogurt
1 tsp. vanilla
4 Tbs. grass-fed butter, melted (or extra virgin coconut oil)
2 Tbs. sweetener (pure maple syrup or honey)
½ tsp. sea salt
1 ½ tsp. baking powder
½ tsp. baking soda
Place the oatmeal and yogurt in a blender and mix for about 3 minutes, make sure it is completely blended. Leave it on counter overnight.
Next morning: Add rest of ingredients, blend. (Use a butter knife to mix it before blending if mixture is too thick.) Once the ingredients are all blended, let it rest for 10 minutes. Then cook in a stainless steel or cast iron pan with coconut oil or butter on a lower heat.
If too thick, add liquid; milk or water.
You can also mix in 1 cup of chopped fruit or berries with a spoon after blending is complete.
These pancakes are great for those sensitive to gluten. They can be made ahead of time and refrigerated for about 3 days, or frozen in portion sizes – defrosted in the fridge over night and put in a toaster/toaster oven for convenience.