A few modern swaps on this famous family legacy have made these pancakes a gluten-free, protein packed breakfast that is a weekly requirement in our house. The original recipe for “Old Fashioned Pancakes” may have something to do with using old fashioned oats, but I like to think it had more to do with soaking the oats overnight in buttermilk…an old fashioned process that my mom and grandma probably didn’t realize how ahead of their time they were as pioneers of overnight oats, now making a trendy resurgence on every pinterest page you see.
Overnight oats (oats soaked in milk, preferably nondairy) are a great source of resistant starch. Resistant starch is not digested in the small intestine and ends up fermenting in the colon. This increases good bacteria and decreases bad bacteria. Resistant starch also reduces the amount of glucose, or sugar, released, lowering how much insulin is needed to digest it. A friendly food for those with diabetes (or with kids, who seem to have blood sugar crashes often)!
To make the magic happen in these pancakes, I use kefir to soak the oats. Kefir is a fermented dairy product, so the lactose sugar is consumed during the fermentation process. I make my own kefir using a SCOBY, but you can easily use store-bought kefir, just make sure it is plain and unsweetened. Using kefir makes them extra fluffy!
It’s so easy to enhance the flavor of these with blueberries and bananas. Throw a few tiny fruits on these before you flip them and it gives it natural sweetness.
New Fashioned Pancakes
New Fashioned Pancakes
- 2 cups plain, unsweetened kefir
- 1 1/2 cups old fashioned oats
(Set these overnight in the fridge in a glass bowl)
In the morning add:
- 1 cup gluten-free flour (I like Bob’s Red Mill)
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup melted butter
Optional: Fruit like bananas, blueberries, diced apples, or strawberries
The night before you plan to make these, mix the kefir with oats and store in a glass container in fridge. In the morning, mix together flour, sugar, soda, cinnamon, eggs, vanilla, and butter, and add to oat mixture. Stir until well combined.
Cook on a griddle or non-stick pan on medium/low heat. Use a teaspoon of coconut oil if desired to prevent sticking before pouring your batter in the griddle. Using a measuring cup, drop about 1/3 cup of batter onto the hot skillet. Drop fruit into batter before flipping. Flip after edges get bubbly, about 4 minutes/side. These take longer to cook than normal pancakes.
Photos and Content Copyright © Jaclyn Beaty Nutrition, 2020