Simple Sprouted Oat Pancakes

Simple Sprouted Oat Pancakes are a light, fluffy, gluten-free alternative to traditional pancakes. These buttermilk pancakes are fluffy and can be enjoyed with a variety of toppings. Making these pancakes from scratch is super easy, even if you have never made homemade pancakes before.

These are the best sprouted oat pancakes because they use my secret ingredient: buttermilk powder! Your fluffy pancakes will have that traditional buttermilk flavor and taste amazing plain or topped with fruit, nuts, or maple syrup.

For a complete guide to sprouting whole grains, please refer to this post with step-by-step instructions on everything you will need to know.

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Why you'll love it

Simple-If you're sprouting your own oats, this gluten-free pancakes recipe requires a bit more time but overall the process is still simple. When it comes time to mix up the pancakes, they come together quickly.

Detailed- This oat flour pancakes recipe will guide you through the process of sprouting oat groats and grinding them into flour. If you've never sprouted oats before, no worries! I'll give you detailed instructions so you can feel confident and learn a new kitchen skill.

How to Sprout Oats

The process for sprouting is easy but does take advance planning. The sprouting process takes 24-48 hours so be sure you plan ahead for when you want to make this recipe.

The photo below is actually spelt being sprouted. When the oats had sprouted, I forgot to grab a photo.

Sprouting basics

I like to start in the morning since it will take 1-2 days for the oats to sprout. For the sprouting, you'll need a mason jar and a cheesecloth or sprouting lid.

• Rinse your oat groats well. Yes, you will need to use groats, steel-cut or rolled oats will not work. The whole grain needs to be intact. After they are rinsed, place them into a mason jar and cover them in several inches of water.
• Cover the top of the jar with a secured cheesecloth or a sprouting lid. You want to make sure nothing gets in the jar when sprouting.
• Let the oat groats soak for about 4 hours. This will hydrate your grain and start the sprouting process.
• Drain the water off. Rinse and drain again. Turn the 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 see any, don't stress. Some grains take a little more time.
• In the morning, rinse and drain again. Repeat this process every 4 hours.

How to Make Sprouted Oat Flour

Dehydrating the oat groats

After sprouting your oat groats, the next step is to dehydrate them. This is a necessary step before grinding them into flour.

I use this dehydrator from Le'Equip and have loved it. I set it to dehydrate at 115 degrees for 24 hours.

Grinding into flour

Once the grains are fully 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 until a flour-like consistency.

Remember to store your oat flour in a cool place. If you aren't going to use it immediately, it's recommended to freeze it in an airtight storage container because it can go rancid quickly.

Ingredients

Sprouted oat flour- You can buy whole grain oat flour or make your own at home. If you're making your own, you'll want to plan ahead for a few days since the sprouting and dehydration process takes time.

Powdered Buttermilk- Powdered buttermilk is such a kitchen lifesaver. It's useful in all kinds of recipes. It's a great alternative to liquid buttermilk for those that don't bake with it often. It lasts much longer than fresh liquid buttermilk and gives your baked goods that delicious tang.

Baking soda- Baking soda is a leavening agent that helps your pancakes rise and become fluffy.

Baking powder- Baking powder is used alongside baking soda for this recipe to give the pancakes a proper rise. Oat flour is more dense than all-purpose flour and requires a bit more help to get the right texture.

Xanthan gum- This is an ingredient you may be familiar with in gluten-free cooking.  Xanthan gum is a binder that helps give structure to recipes that don't have gluten. It's very affordable and easy to find. It's usually very close to the yeast in the baking aisle and can be purchased in packets or large bags, for those who use it frequently. You can choose to omit this ingredient but it helps hold the ingredients together and without it the pancakes are crumbly.

Eggs- Eggs add structure and moisture to the pancake batter.

Oil- For these oat flour pancakes you can use either butter or oil. It's a small amount, so whichever you have on hand is fine. If using oil, just be sure to use a neutral-tasting oil.

Water- Water is the liquid base for this recipe. If you're swapping for liquid buttermilk, simply omit the water and powdered buttermilk in its place.

How to make Sprouted Oat Flour Pancakes

To make the pancakes, start by collecting your ingredients and any tools you will need. This will ensure a smooth cooking experience.

Mix dry ingredients

In a medium bowl, whisk together the oat flour, buttermilk powder, baking soda, baking powder, and salt.

Mix the wet ingredients

In a large bowl, whisk together the egg, oil, and water.

Combine ingredients

Add the milk mixture to the dry ingredients, mixing only until the batter is just combined. You don't want to over-mix because then you will get dense pancakes instead of light and tender ones.

Cook the pancakes

Butter your griddle or pan and heat it to medium heat, about 350 degrees. You don't want the pan too hot because the outside will overcook before the inside has a chance to fully cook.

Scoop about ¼ cup of batter onto your griddle and cook the pancakes until they are golden brown on each side, about 1-2 minutes per side depending on size.

These pancakes are best served immediately. Top with your choice of pure maple syrup, whipped cream, fresh fruit, chocolate chips, or nuts.

The Finished Oat Flour Pancakes

Is this not a beautiful stack? These are such delicious pancakes, I promise you will love them!! They are quick to put together not to mention fluffy and and delicious!

Looking for more sprouted grain recipes? Let me share a few:

• I recently added these tasty Sprouted Grain Pecan Muffins. They are amazing and perfect for mornings on the go.
• 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 and are perfect for a great snack to keep you going!

Tips

• Be sure to use oat groats, rolled oats and quick oats will not work.
• Patience is key when sprouting oats. If this is your first time, just trust the process and soon you'll be a seasoned pro.
• Feel free to add your favorite ground spices or extracts to the batter to change the flavor profile.
• A well-coated pan is very important to avoid sticking. Sometimes even with our best intentions, older pans with worn finishes can cause pancakes to stick. Spritz your pan with cooking spray or brush with butter and use a well-seasoned cast iron or griddle for the best results and most even heating.

• Breakfast
• Sprouted Grains