Sour Oat Hotcakes

And my fermented-grain adventures continue with SOUR OAT HOT CAKES!!

I made these little tasties for breakfast today using fermented oats, duck eggs and raw milk. They are FLOURLESS, GLUTEN-FREE, WHEAT-FREE and 100% LOCAL and ORGANIC. (By the way, we always knew it was important to eat organic, but this latest Wise Traditions article about glyphosate contamination of collagen is the real clincher.)

I always keep a mason jar of whole oats (thanks to local farm Nash’s Organic) bubbling away on my countertop. The fermentation process is a type of “cooking” which softens them, and basically makes them ready to serve anytime, as convenient as instant oats, except waaaaay more nutritious and digestible. Even easier is making oatmeal. Just grind with some water, heat, and serve this simple porridge (with plenty of butter.)

For this recipe, I take a few scoops of oats from the jar and grind them in the food processor with pastured duck eggs and raw milk. Kids love them (yay!) and they are pretty simple to make even on a busy morning. And BONUS: the fermentation reduces the glycemic load, deactivates anti-nutrients like phytic acid, and basically predigests the grain for you, making these cakes a nutritional win-win-win.

SOUR OAT HOTCAKES

•2 cups fermented whole oats (drained and rinsed)

•2 large (duck) eggs

•1/3 cup (raw) milk

•2 Tbsp olive oil (or other favorite fat: melted coconut oil, ghee, etc.

•1/2 tsp baking soda

•1/2 tsp salt

Grind ingredients in a food processor, cook on a hot buttered griddle and serve with any of your favorite pancake toppings. I like melted butter, yogurt and cooked fruit on top. This recipe makes enough cakes to have extra–great as a snack in my son’s lunchbox.

NOTE: These cakes work better when kept small. Larger hotcakes have a hard time holding together because they have no gluten.

Enjoy, and B Well—>>>Nala Walla
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