Are you ready to take your breakfast to a whole new level of nutrition and flavor? Look no further than our Fermented Oatmeal Pancakes. By fermenting oats, we not only boost their nutritional value but also create a unique and satisfying twist on traditional pancakes. Plus, these pancakes are designed to keep you feeling full and energized for longer. Please watch our YouTube video below too:
Fermented Oatmeal Pancakes Video
The Nutritional Power of Fermentation
Oatmeal has been shunned by some diets because it's considered a grain that's not ideal for human consumption. While there's some truth to this, fermentation changes the game entirely. It's not just about probiotics; it's about unlocking the full potential of ingredients through increased "nutritional bioavailability." Fermentation breaks down antinutrients like phytic acid, which can bind to beneficial minerals like iron and zinc, making them less available to our bodies.
The Secret Ingredient: Quick Oats
For this recipe, we opted for quick oats, readily available at any grocery store. While we typically prefer whole oats for fermentation, quick oats turned out to be the perfect choice for a smoother pancake batter. The result? A pancake with all the oatmeal goodness minus the traditional oatmeal texture.
Ingredients:
For the Oatmeal Ferment:
- 2 cups rolled oats.
- 1 tsp Kosher salt.
For the Pancake Batter:
- 2 cups all-purpose flour.
- 1 teaspoon baking soda.
- 2 teaspoons baking powder.
- 2-3 tablespoons sugar (adjust to taste).
- 1 large egg.
- 1 1/2 cups of milk (use more for a thinner batter; if using yogurt, use less milk).
- 1/2 cup yogurt (optional).
- 2 tablespoons oil.
- 1 cup Oatmeal Ferment (from the previous step).
Instructions:
1. Prepare the Oatmeal Ferment:
a. In a bowl, combine the rolled oats and salt.
b. Add water until the oats are just covered.
c. Cover the bowl with plastic wrap and let it sit at room temperature for at least 2-4 days. This allows the oats to ferment and develop a delightful tangy flavor.
2. Prepare the Pancake Batter:
a. In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and sugar.
b. Add the eggs, milk, and yogurt (if using).
c. Pour 1 heaping cup of the Oatmeal Ferment (from the previous step) into the dry ingredients. Adjust based on your preference for sourness.
d. Stir until just combined. A few lumps are perfectly fine; overmixing can make the pancakes tough.
3. Cook the Pancakes:
a. Heat a griddle or non-stick skillet over medium-high heat. Lightly grease it with oil or butter.
b. Pour 1/4 cup portions of the pancake batter onto the hot griddle for each pancake. Adjust the size to your liking.
c. Cook until bubbles form on the surface of the pancakes, and the edges start to look set (usually about 2-3 minutes).
d. Flip the pancakes and cook for an additional 1-2 minutes or until they are golden brown and thoroughly cooked.
4. Serve and Savor:
a. Remove the pancakes from the griddle and place them on a serving plate.
b. Enjoy your Fermented Oatmeal Pancakes warm, topped with your favorite accompaniments like maple syrup, fresh berries, sliced bananas, or a dollop of yogurt.
These Fermented Oatmeal Pancakes are not only delicious but also packed with the wholesome goodness of oats and the unique tangy flavor from the fermentation process. Get ready to change your breakfast routine for the better, one delicious bite at a time.
Recipe Notes:
If you're not concerned about sugar reduction, feel free to adjust the sugar to your liking. Quick oats ferment quickly, and after three days, they develop a strong, intoxicating sour smell. However, when cooked, the sourness is barely detectable. If you want a more pronounced sourness, consider using rolled oats or adding yogurt to the batter for that extra "gut-healthy" kick. These pancakes turned out surprisingly fluffy, not dense, exceeding our expectations.
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