Soaked Oat Pancakes

• Vegetarian
• Wheat Free
• Serves 3

1 1/2 cups rolled oats 1/2 cup warm water 1/4 cup unsweetened yoghurt or buttermilk 3 eggs, lightly beaten 1 teaspoon baking powder pinch of salt 2 tablespoons honey or maple syrup 1 teaspoon cinnamon powder 1 teaspoon vanilla extract coconut oil or butter for cooking

Whole grains contain vitamins, minerals and fibre that are vital to our well-being.  But in all whole grains there are enzyme inhibitors and other natural substances that can interfere with digestion and block absorption of all of those great minerals and vitamins.  Soaking grains before eating them neutralises the phytates and enzyme inhibitors and in effect, predigests grains so that all their nutrients are more available.

1. Begin soaking the oats the night before you plan to make the pancakes.  In a medium bowl, mix the oatmeal, warm water and yogurt.  Mix until the oats are completely wet.  Cover and leave at room temperature for at least 12 hours.
2. When ready to serve pancakes, preheat a fry pan over medium-high heat.
3. Combine the soaked oats with eggs, baking powder, salt, honey, cinnamon and vanilla.
4. Melt the butter/oil in the frypan.  For each pancake spoon 1/4 cup of the mixture and spread until it is 1cm thick.  Fry until each side is golden brown.  Serve with your favourite pancake toppings.

Recipe and photo by Joe Rich.  Visit his recipe journal at www.edenkitchen.com