By Butter & Sea Salt
These pancakes came out light and delicate. They pair well with berries or smoked salmon.
2 cup old fashion rolled oats (organic, gluten-free)
2 cup warm water
1 Tbsp apple cider vinegar
2 tsp raw honey
½ tsp sea salt
½ tsp baking soda
2 Tbsp coconut oil (plus more for frying)
Combine oats with warm water and apple cider vinegar in a large bowl. Cover and let stand overnight at room temperature.
In the morning, rinse and strain the oats. Throw the soaked oats in a blender with the rest of the ingredients and blend until smooth. Fry in coconut oil over medium heat until golden brown. Serve warm with your favorite topping.
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