I have a confession to make. We eat these pancakes at least 4-5 times a week. I try different pancake recipes every so often but they’re usually met with a lukewarm reception. Inevitably after the meal my son says, “Hey mom, can you just make the regular pancakes tomorrow?”

What can I say?  My kids love variety.

This recipe requires you to soak/ferment your grains overnight.  While this may seem annoying at first, once you get in the habit of putting a bowl of grains/water/lemon on the counter at night it becomes second nature.  Soaking your grains first enables your body to digest and absorb nutrients from the grains much more easily so it’s an important step, especially when feeding kids.  Children have a more permeable gut lining when they are young, so properly preparing grains will help keep the gut lining healthy and functioning.

In the morning the grains will be soft and easy to blend in your blender.  You don’t have to use flour in this recipe, the soft grains take the place of flour making this a whole food pancake recipe!  We sneak fruits and veggies in these ever so often.  You can mix it up and try different things.  Adding ½ cup of banana, applesauce, sweet potatoes, etc.—all of them are pretty easy to get away with in this recipe.  I prefer pancakes without fruit, but if one of my sous chefs insists, we throw in half of a banana.

Looking for a GAPS-friendly pancake recipe? Check out these GAPS diet intro pancakes.

5 from 1 vote

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Overnight Pancakes (gluten-free)

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Course: Breakfast

Servings: 4

Author: Kula Mama

Ingredients

• 1/2 cup millet
• ½ cup gluten-free oats
• ½ cup quinoa
• 2 eggs
• 2 tablespoons raw honey
• 2 tablespoons oil (we use ghee or coconut oil)
• 1/4 cup milk (we use almond)
• ½ teaspoon baking soda
• dash cinnamon to taste
• 2 cups filtered water
• 1 tsp lemon juice or apple cider vinegar (optional)

Instructions

1. Rinse grains and soak overnight in water and lemon juice or vinegar. I put the grains in a bowl and cover them with water, I add the lemon juice and cover bowl with a plate. I leave this on the counter overnight.
2. In the morning, rinse grains in a mesh strainer. Add the grains, honey, eggs, oil, milk and baking soda to a high powered blender and blend on high until smooth.
3. In a frying pan heat a little extra butter, ghee or coconut oil. Pour pancake batter into the frying pan, forming small circles and cook over medium low heat for 2-3 minutes per side until golden brown.
4. Enjoy!