21 Feb


  • 1 c. kefir milk plus 1 c. water
  • 1 1/4 c. steel-cut oats
  • 1 1/4 c. spelt flour
  • 3 Tbs. coconut oil
  • 5 Tbs. butter
  • 2 Tbs. sugar
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 eggs, separated
  • 1/2 c. milk
  • 1 c. pumpkin puree, sweet potato puree, or banana puree (optional variation)

Soak the oats and flour in the kefir milk and water overnight (12-24 hours covered at room temp).

The next morning, use an immersion blender to puree the soaked flour.  Mix the butter, coconut oil, and soaked flour together until combined in the assistent (be careful not to overstir).  Heat a cast iron skillet on medium-low.  Add in the sugar, salt, baking soda, and baking powder, mixing until combined.  Then add in the egg yolks and optional puree until combined and finally the egg whites and remaining milk (thinning to desired consistency).

Cook on the hot skillet.

*Note: Can add frozen fruits, top with blueberry ginger-lime syrup, or use for vegetable pancakes as dinner (zucchini carrot is a fave).



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