These easy gluten-free buttermilk pancakes are made by soaking rolled oats in buttermilk overnight. In the morning, all you need to do is add the remaining ingredients to a blender along with the soaked oats, then blend to create your pancake batter! The pancakes cook best in a cast iron pan or griddle. Serve with pure maple syrup and fresh berries for a hearty breakfast.
Preparation Note
Place the oats, buttermilk, and water into a glass bowl; stir it all together (it will seem very thick). Then cover the bowl with a plate and let it sit on your counter overnight, or for about 8 to 10 hours.
Ingredients
2 cups
rolled oats
1½ cups
buttermilk
¼ cups
water
2 large
eggs
1 tablespoons
maple syrup
2 teaspoons
baking powder
½ teaspoons
baking soda
¼ teaspoons
sea salt
