I can’t wait to share with you this recipe I created for Overnight Oat Pumpkin Pancakes! With Autumn setting in, I’ve been craving all the seasonal fruits and veggies, and Oats in particular for some reason.
I very rarely eat grains, but after doing some research on the health benefits of Oats (and the fact that my body seems to want them!), I have decided that I will try to come up with ways to include them in my diet (moderately), while preparing them traditionally.
Traditionally, grains were soaked which neutralizes the lectins in the grains, and makes them easier to digest. For this recipe, I soaked Oat Flour in home-cultured goat’s milk Kefir, which gave the pancakes a mild tang, sort of like Sourdough!
You can use Oat Flour alone, or use a combination of Oat Flour as well as rolled oats.
My recipe is a mashup of my cravings and two recipes – one I found online, and the Pancake recipe in the Nourishing Traditions Cookbook. I hope you enjoy these as much as I did!
1 C. Oat Flour
1 C. GF Oats
2 C. Kefir (you could also use yoghurt, or water with lemon juice or ACV if you have a dairy sensitivity)
2 Eggs (I used duck eggs)
1/2 tsp. sea salt
1 tsp. Baking Soda
2 T. melted Butter
1 c. Pumpkin Purée
2 T. Pure Maple Syrup
1.5 tsp. Vanilla
1/4 tsp. Nutmeg
1/2 tsp. Cinnamon
A dash of Ginger
A dash of Cloves
Mix the Oats, Oat Flour, and Kefir together thoroughly in a glass bowl with a lid. Let sit 12-24 hours in a warm place.
Add the remaining ingredients one-by-one, incorporating well.
Spoon the mixture onto a 400 degree griddle greased with Butter or Coconut Oil (or, if you’re cooking bacon as a side, use the fat!).
Serve with toppings of your choice! I used a bit of Butter, and an unsweetened compote I made (literally just frozen mixed berries cooked down in a saucepan!).
*Approximate* Nutrition Information per pancake, toppings excluded (the recipe made about 17 pancakes, using a large-ish cookie dough scooper).
Net Carbs: 9.8g