- 2 cups oat groats
- 6 Brazil nuts (good source of Selenium)
- 1 3/4 cups water (+ 4 more cups for soaking)
- 2 eggs
- 1/4 tsp cinnamon
- 1/2 tsp vanilla essence
- 1/4 tsp sea salt
- 1 tsp baking soda
- 2 TBSP coconut oil or ghee + more for cooking
- ricotta cheese
- maple syrup
Put the oat groats and nuts with 4 cups of water in a covered bowl, at room temperature, for soaking overnight (yes, this requires a bit of planning...). Soaking grains and nuts makes them easier to digest, by removing anti-nutrients. Once they are done soaking, throw away the soaking water and rinse well. Put the soaked groats and nuts in a blender and add another 1 3/4 cups of water, eggs, cinnamon, vanilla, salt, baking soda, and coconut oil. Blend well and add more water if needed until you get a thick liquid. Pour the mix on a hot griddle oiled with coconut oil or ghee, forming pancakes. Cook until bubbles form and the margins are golden. Then turn on the other side.
Serve with maple syrup, ricotta cheese, and your favorite berries. Leftover pancakes can be refrigerated up to a week or frozen for later use (with parchment paper between them). Enjoy!