Grapeseed Flour & Oats Pancakes – Done The Right Way

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I try to soak my grains, oats, flours and beans, but sometimes I am in a rush and use canned beans or non soaked grains and flours.  I keep some sprouted flour on hand for when I am time restricted, but it is expensive and I can’t use it all the time that I am running short on time.  I do the best I can – just like most of us.  In our house – food is one of those things that is a top priority and I will find a way to buy the best for us – we only have one body and I want to do my part in keeping it healthy.

Each Sunday I make a big batch of pancakes – usually enough to get us through a little over a week – which is wonderful.  Even in the summer I do this, but now that the fall weather seems to be here – I will again do all day cooking on one weekend day at the beginning of each month and stock the freezer with breakfast and dinners!  I love to cook – so to spend a full day is a treat – turn on some good music and I am set!

I have changed up our pancakes recipe by adding a couple more ingredients – so yes this recipe has many ingredients, but it is worth it.  Even though the ingredient list has increased it still takes all of 10 – 15 minutes to put the batter together, after soaking the oats of course!

The two new ingredients are grapeseed flour and hemp seeds.

Grapeseed Flour – is a rich source of magnesium, iron and calcium.  It also has OPCs, yeah I didn’t know what they were either.  OPC, oligomeric proanthocyanidins, which are powerful bioflavanoids – they are known to help reverse the physical signs of aging, combat stress and fatigue and increase blood flow and circulations.  It is also great as a beauty product.  When using, replace 3% – 7% of flour the recipe calls for.  It is also gluten free.

Hemp Seed – are the richest known source of polyunsaturated essential fatty acids.  They contain all 20 amino acids, a good source of protein, omega-6 and omega-3 fatty acids and phytonutrients.

Grapeseed Flour & Oats Pancakes

Ingredients

3 cups rolled oats (not quick)
3 cups cultured buttermilk (preferably, whole raw)
6 Tbl unsalted,butter (melted and slightly cooled)
3 eggs (lightly beaten)
1/2 cup unbleached flour
1/4 Grapeseed flour (preferably Assured Organics brand)
3 Tbl organic sugar
1 1/2 tsp baking  powder
1 1/2 tsp baking soda
2 Tbl cinnamon
1/4 tsp salt (only if using unsalted butter)
1/4 cup flaxseed meal
1/4 cup Hemp seeds
1/4 cup Chia seeds
Blueberries or cut apple (optional)
Coconut oil for cooking

1. The evening before – combine the rolled oats and buttermilk in a glass bowl.  Mix well and cover with a dishtowel or aluminum foil.  Leave on counter for 12 – 24 hours.

Oats & buttermilk

Mixed together

Soaked 12 hours

2. The next morning, heat the butter and allow to cool slightly.

3. Beat the eggs and add to the oat mixture.

4. Add the butter to the oat mixture and mix well.

5. Add sugar, baking soda, baking powder, salt and cinnamon and mix well.

6. Add flaxseed meal, hemp seeds and chia seeds – mix well.

7. Add unbleached flour and grape seed flour – mix well, scraping sides and bottom of bowl.

8. If batter is too thick add a little buttermilk at a time until desired consistency.  You can also add blueberries, other berries or cut up apples.

9. Preheat griddle over medium-low heat and lightly coat with coconut oil.

10. Ladle batter onto griddle and spread batter out with the back of the ladle.

I serve 2 pancakes, drizzled with about 1 – 2 Tbl of coconut oil, cut up banana, a drizzle of maple syrup and some shredded, unsweetened coconut.  This will keep me full for 5 – 6 hours!

The rest I place in a freezer bag or 2 and keep either in the fridge or freezer.  In the morning I place them on the toaster oven tray and heat at 175 degrees.  This is perfect and allows us to have a hot, nutritious breakfast before the start of our work/school day!

Stella said she liked these more than my previous recipe, which did not have the grapeseed flour!

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