Simply Scrumptious Blender Oat Pancakes

These are my family's absolute favorites! They're our adaptation of a recipe from one of Sue Gregg's cookbooks and they are absolutely delicious with a smidgen of homemade butter and real maple syrup on them...although my kids have been known to grab a leftover one out of the fridge and eat it plain and cold as a snack....that's how good they are! The recipe also makes great waffles. The soaking overnight not only breaks down the phytic acid in the oatmeal, releasing important nutrients and making it more digestible, it also makes it so convenient in the morning!

1. The evening before...place in blender & blend at high speed 2 minutes or until smooth:

• 1 3/4 cup buttermilk (I use raw buttermilk leftover after I make butter, but have used thinned yogurt or kefir too)
• 2 tbsp coconut oil (we like the tiny bit of flavor the extra virgin adds but the expeller pressed also works if you don't want added flavor)
• 1 tsp vanilla extract
• 2 cups rolled oats

Leave this mixture soaking overnight on the counter. The next morning...

2. Add 3 eggs & blend thoroughly. The mixture will probably be fairly thick, you may need to break it up with a spatula somewhat before blending.

3. Mix in thoroughly, but briefly, using blender and/or a rubber spatula as needed:

• 2 tbsp sucanat (optional, but we always add it)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 tsp baking powder

3. Bake on a moderately hot griddle or in a hot waffle iron.

Enjoy!

**Be sure to visit my Kitchen page for my entire "Scoop on Grains" series and more healthy grain recipes!**


Head over the The Food Renegade for more Fight Back Friday recipes and tips.