For these amazing pancakes:
Mix 4 cups rolled oats and 3 cups whole grain spelt, wheat or gluten-free flour in a large bowl and pour in 4 cups water. Stir in 4 TBS yogurt.
Cover and allow to stand overnight at room temperature.
The next morning, mix in:
1-1/2 cups milk
3 tsp. baking powder
3 tsp. baking soda
2 tsp. salt
4 to 6 TBS olive or coconut oil
2 tsp. vanilla (optional, and good!)
Mix well and add extra water as needed to achieve the desired consistency.
This makes a large amount, but pancakes store well in the refrigerator both cooked, AND as batter..
We eat leftovers served cold with butter, or apple sauce and yogurt spooned over the top.
(This recipe was originally placed in the Grains, Nuts, & Legumes - The Basics of Soaking Oats class.)
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