Simple Sprouted Oat Pancakes. Are you looking for the best gluten-free pancakes out there? These are light, fluffy, and totally delicious. Let’s make those grains even easier to digest by using sprouted grains. You can sprout your own oat groats, I will show below, or buy the flour preground, This Sprouted Oat Flour from Sprouted Flour has a good reputation.
Sprouting Oats
The process for sprouting is pretty simple, just a little time-consuming. Also, I need to note, the photo below is actually spelt being sprouted. When the oats had sprouted, I forgot to grab a photo. Here are the basics of sprouting, the recipe will be included below. For reference, I like to start in the morning. Rinse your oat groats well. Yes, you will need to use groats, steel-cut or rolled will not work. The whole grain needs to be intact. After they are rinsed, cover in several inches of water in your mason jar. Cover your jar with cheesecloth or a sprouting lid. You just want to make sure nothing gets in the jar when sprouting. Let these soak for about 4 hours. This will hydrate your grain and start the process.
Now, drain the water off. Rinse and drain again. Turn jar on its side or upside down and let this sit for about 6-8 hours, I do this right before bed. In the morning you will probably start to see sprouts! It is pretty cool when it happens. If you don’t, don’t stress. Some grains take a little more time. In the morning, rinse and drain again. Repeat this process every 4 hours. You should have awesome sprouts with 24-48 hours.
Dehydrating and Grinding
The next step, if you are making your own flour is you need to dry out those grains. I use this dehydrator from Le’Equip and have loved it. I set it to dehydrate about 115 degrees for 24 hours. Once the grains are dry, it is time to grind. My go-to grain mill is my Nutrimill. I use this mill all the time and love it! Grind it on a fine setting and you are golden.
Making Simple Sprouted Oat Pancakes
We are ready to go. The pancakes themselves are super simple to put together. Start by combing your dry ingredients in one bowl, wet in another. Or you can add your wet right on top of the dry ingredients as I did below. One thing to note about pancakes, only mix them until the batter is barely combined. You don’t want to overmix or you will get tough pancakes instead of light, tender ones! One thing to note in this recipe is I recommend xanthan gum, it is a minimal amount but makes a big difference. I know it is expensive, but if you are used to baking gluten-free you probably have it on hand anyway. Why use it? The pancakes tend to be a little crumbly if you don’t.
Cook the pancakes on a griddle or cast iron pan. I keep my electric griddle about 350 degrees. Cook them until they are golden brown on each side. They are best served right away.
The Finished Simple Sprouted Oat Pancakes
Here is the finished pancakes. Is this not a beautiful stack? These are such a delicious pancake, I promise you will love them!! They are quick to put together and so fluffy and delicious.
I keep mine simple for serving. All you need is some fresh fruit, butter, and pure maple syrup. You can of course serve them however you choose, I promise you cannot go wrong!
Looking for more sprouted grain recipes? Let me share a few:
- I recently added these tasty Sprouted Grain Pecan Muffins. They are so good and you should certainly try them.
- Maybe you want to use your grains raw, if so, you will love this Sprouted Quinoa Salad.
- Energy Balls are a great way to add in raw sprouted grains as well.
Simple Sprouted Oat Pancakes
Ingredients
- 2 cups sprouted oat flour you can also use oat flour if you prefer. Make sure and use the spoon and measure method. Spoon it into your measuring cup and level. You do this to keep your measurements light, instead of compacted flours.
- 1/4 cup powdered buttermilk
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon xanthan gum again, optional, but I love the texture using it. If you don't use it, the pancakes can tend to be a little crumbly.
- 2 eggs
- 3 tablespoons oil or melted butter
- 1 cup water
Instructions
- Combine flour, baking soda, baking powder, and salt in a medium-sized bowl. In another smaller bowl, combine the eggs, oil or butter, and water. Preheat your griddle or pan. If you are using an electric griddle, preheat to 350 degrees. Combine the wet and dry, mixing only to combine. DO NOT OVERMIX. You only want to mix until it comes together. Butter your pan or griddle to prepare for cooking. Ladle your batter onto the preheated griddle or pan. Cook until the pancakes are golden brown on each side.I think these are best served right away, but you can also freeze them for meal prep and reheat in the microwave.Now, sit back and enjoy. You deserve it!
Sprouting grains
Equipment
- mason jar, sprouting lids or cheesecloth.
Ingredients
- 1 cup barley or other grain of choice I have also done white wheat and rye with great results on both
- water enough to cover the grains with about 1-2 inches over.
Instructions
- Rinse your grains well. Place in a mason quart canning jar. Add enough cool water to cover the grains about 2 inches over. Allow the grains to sit in the water for about 4 hours. It is important to cover your grains, just so no bugs get in. You can either use a sprouting lid, as I did or even cheesecloth. Place in a dark, warm place.Rinse, fill with water again to cover, and allow to sit another hour. Rinse again and tip your jar upside down to drain. I balanced mine upside down in a small bowl. The jar will need to be covered with a sprouting lid or cheesecloth tied on with a rubber band. Make sure to keep it in a warm, dark place.The grains will need to sit like this for about 12 hours. This will depend on the temperature of your house and the grains. In 12 hours, check again. You may need to rinse and repeat again. for some grains, you may need to do this several times. The grain should be fully sprouted within 24-56 hours. I like to use mine after I see the small sprout starting to poke out. The grains will be nice and tender at this point. You can let them continue to grow if you prefer, up to about 1/4 inch. For the salad I created with this recipe, I boiled about 4 cups of water with 1 teaspoon salt. Once it came to a boil, I added the grains and allowed them to boil for about 5 minutes. Once it had boiled for the time, I drained it and added it to the salad. Whatever you don't use right away, refrigerate for safety. I have never had anything happen, but better to be safe!Now, sit back and enjoy any way you prefer!! You deserve it!
No, you can also use a regular oat flour for this.
They generally have a milder whole grain flavor some people love. Especially for those who don’t love whole grains. They are also generally easier to digest.
It’s easy. I can keep in my fridge with no problems for a very long time. It is so simple to use. Not wanting to use it? No problem, sub in 1- 1 1/4 cup buttermilk in your wet ingredients.
Not in this recipe. I personally don’t like a sweetened batter, as I smother mine in maple syrup for serving, so I don’t want any extra.
You don’t. I like to use it as I find the pancakes are a little crumbly without it, so I like to use it.
Amy… so, I have oat groats. (they’ve been in the freezer for a few years, but gonna try them anyway) Letting them sit out and tomorrow I will start the rinse process…. and then once they have sprouted (if they sprout-LOL) I can put them into my grinder attachment to my kitchen aid? I have made flour in there before…. but never “Sprouted Oats”. Guess they all grind up together nicely? Now, where to buy that xanthan gum? (would that be something at Cliff’s Market here in Caldwell?) And “Powdered Buttermilk?” really? never heard of that either…. where do you get that? I’m excited to get going so I can have some sprouted oat pancakes on Sunday (maybe?) Can I dry them in a slow oven? – I don’t have a dehydrator?
Hey Deb! The oat groats should still be good. Let me know how it goes. So once you sprout, dry them out. It can be done on a sheet pan. I turn the oven on as low as it will go. Then place the sheet pan on the open oven door, or on a shelf with the door open. Turn the oven on and off, you don’t want to let all that heated air go to waste, but also don’t want to cook the grains either :). You can get xanthan gum almost anywhere. It is usually in the gluten-free section. It is kind of expensive but has a really long shelf life. Just get the smallest container you can get. Most recipes won’t use more than 1/2-1 teaspoon. You can find powdered buttermilk anywhere also. I usually get mine at Walmart. It is in the baking section by the powdered milk. Let me know if you need anything else!!