Can be served in a stack or (with addition to the batter of another egg or two) can be made large and rolled up with butter (or peanut butter) and jam inside. Makes good waffles as well. You can freeze them and later pop them in the toaster for quick meals and snacks.
Preparation time: About 15 minutes.
Serving: about 7 big waffles or 35 pancakes.
You will need some kind of blender or electric hand mixer.
Ghee (aka clarified butter) is butter without casein or milk solids. Lactose, which is largely removed from butter, is further removed to the point that ghee is safe for most lactose intolerant people. A staple in Indian cooking for its flavor, it is good for lactose intolerant people. But remember: some people are bothered by other parts of milk, and ghee may not solve their dairy issue. Soaking grains: Whole grains contain phytic acid, which blocks your body from absorbing many nutrients. Soaking, sprouting, and old fashioned sour leavening neutralize these phylates. Many people who are allergic to grains will tolerate them well when soaked, and most traditional societies usually soak or ferment their grains before eating them.
Gluten-free oats: Oats themselves have no gluten, but can pick up gluten from growing in fields near wheat, or from factory equipment that also processes wheat. If you need oats absolutely free of gluten, you can use Bob’s Red Mill brand “Gluten Free Old Fashioned Rolled Oats“, which are available at Whole Foods and Whole Earth Market.
The cooked ones store well in the freezer inside a zip lock bag or in tupperware. You can also store the batter in the freezer. Thaws in the fridge in 12 to 15 hours or on the counter overnight.
Credits: This recipe was adapted by Bastyr student Ronit Gouraine from the cookbook The Splendid Grain with changes from Gay Stielstra and then from Dr. Deborah Ginsburg. Initially we found it published in Mothering magazine, unknown date.