I have about 40 pounds oat groats in my food storage right now that I need to start implementing more in my recipes because I want to eat what I store. I’ve used oats in the past by rolling oat groats into rolled oats with my friends Marga Oat Roller, I have also used oat flour sparingly in a few recipes. I decided to try something with all oat flour and my little girl has been a pancake eating monster lately so here goes another pancake recipe.
To make oat flour it is best to use a grain mill and grind it from oat groats or steel cut oats, rolled oats from the store have usually lost much nutritional value and they tend to get stuck going into electric grain mills. I like to grind my oats on a setting just between Pastry and Bread on my WonderMill grain mill.
This oat pancake recipe would be great for adding fruit to or topping with a fruit compote, or just plain syrup. Oat flour pancakes are a great alternative for those of you who are gluten-intolerant and some people who need to be gluten-free. I have heard some people that many people who have celiac disease can sometimes have issues with oats also. Those with celiac will also want to make sure that there oats are certified gluten-free as some oats are harvested with the same equipment that harvests wheat.
Add all dry ingredients to a mixing bowl and whisk together.
Add all wet ingredients to a 2nd mixing bowl and whisk together.
Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
Lightly spray your hot griddle with cooking spray.
Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.
NOTE: if these oat pancakes come out too heavy when you make them you may have to increase the liquid OR decrease the flour next time you make them. Oat flour can vary and the oat flour I make in a quality grain mill from oat groats might be much lighter than your oat flour. Also there can be some variation from the way I measure 1 cup of flour and the way you measure 1 cup of flour.
if you like these pancakes, you might also like my Oat Flour Pumpkin Pancakes recipe over at WholeGrainsBaking.com blog where I am a guest blogger. The pumpkin adds some moisture to the pancakes and who doesn’t like pumpkin? No one should hate Pumpkin, it is so good.
This is the end result of many experiments of mine to create my own 100% Whole Wheat Rolls recipe without using eggs, most recipes I have seen for 100% Whole Wheat Rolls use eggs. Its not that I have anything against using eggs in bread but I thought it would be challenging, plus I know some of you out there have egg allergies.
I also used buttermilk powder and imitation maple in this recipe. These two items are things that I already store in my food storage. I only used about 1/8 teaspoon of maple but it adds a nice taste to these rolls, any more maple than that would make it taste like maple bread.
Another reason I made these rolls is because I am participating in a WonderMill Rolls Challenge for a chance to win a cash prize. I could always use a little extra cash to get more prepper supplies, if I win the the cash I don’t have to get the wife’s permission to get it. Now on to the recipe.
Quick Soaker: Add yeast, water, apple cider vinegar, and 2 cups whole wheat flour to mixer bowl. Mix till combined and let it soak for 25 minutes.
Add the remaining ingredients except, 1¼ cups of the flour, to the mixer bowl and turn the mixer on low speed till the ingredients are just combined. Slowly add the remaining whole wheat flour, you might have to add or subtract a little flour. You do want the dough to be a little stickier than bread dough.
Turn the mixer up to medium speed and let it knead the dough for 6 minutes.
Turn off the mixer and let the dough rest for 10 minutes.
Turn the dough out onto an oiled counter top and divide the dough into 12 somewhat even pieces.
Form each piece of dough into a ball, roll it on the oil counter top to cover it with oil and place it in a lightly oiled casserole pan, two cake pans will work also.
Loosely cover pans with plastic wrap and let the rolls rise for about 35 minutes. About 20 minutes before the rolls are done rising, pre-heat the oven to 375 degrees.
Remove plastic wrap and bake rolls for 28 - 30 minutes. You want the tops to be browned and also the sides of the rolls to be browned, this is where a see-through glass pan is very helpful.
Place rolls onto a cooling rack and allow the rolls to cool for about 50 minutes, I always sneak a few before they cool down because I can;t help myself.
I have recently started getting into using spelt flour more because I have about 200 pounds spelt grain in my food storage right now. I found this great YouTube video off a Pinterest pin by Jeff the Chef that looked good. I had some extra time at lunch and whipped them up, what a great recipe. It is not 100% spelt flour but it only has a little white flour so it is mostly healthy for you, unless you drowned it with syrup like my wife does (“would you like some pancake with that syrup?”).
This spelt pancake recipe would be great for adding fruit to or topping with a fruit compote. I hope Jeff shares some more great videos on his YouTube channel. Watch Jeff’s spelt pancake video below or at YouTube.
I made some very slight changes from the original in the recipe shown below. I just don’t buy small eggs and if I told you to use a pinch of salt you would ask me how much salt is a pinch of salt, so I have adjusted it accordingly. I also opted to use all spelt flour because I know spelt grain stores well in my food storage and white flour does not, it still tastes great without the white flour.
Whole grain pancakes are a staple in our house, we eat them at-least weekly. Most of the time we just use eat them with homemade imitation maple syrup. Making your own imitation maple syrup is easy, cheap, and syrup tastes great when it is warm off the stove. The recipe below works great with or without the salt and molasses, so try both ways and use the version that you like. Not all people like the taste of molasses but I like a little bit of it in recipes.
After trying several KAMUT bread recipes, I finally found one that I really like. KAMUT usually turns out a denser bread loaf which doesn’t rise much but this KAMUT bread recipe from Vickilynn Haycraft is nice and light. She uses a quick soaker method that I think helped the bread have a nice texture and increased flavor.
I did make 2 changes to the recipe when I made it the second time. I doubled the salt in the recipe because it didn’t have enough for my taste buds. Second, I cut the recipe in half because I usually only make 2 loaves at a time for our small family.
I plan on using the quick soaker method, introduced to me by this recipe, in the 100% Whole Wheat Rolls recipe I have been working on, which I hope to finalize soon. Stay tuned for that recipe but for now you should try Vickilynn’s recipe.
I have a Wonder Junior Deluxe grain mill that grinds up a nice flour from Kamut grain. I really like the taste of Kamut flour when it is added to bread, rolls, tortillas, and pitas. So I thought I would use Kamut for WonderMill’s Homemade Rolls Challenge. These Buttermilk Rolls came out wonderful, as you can see from the photo above.
The addition of Kamut flour gave them almost a buttery taste without adding butter. You wouldn’t want to make the rolls with Kamut flour only or they will come out dense, in my experience. I subbed just less than half of the all-purpose white flour out for Kamut flour and they still came out nice and fluffy. The original recipe is from the Taste of Home website and I made some slight changes.
This Buttermilk Kamut Rolls recipe makes 24 rolls but it can easily be cut in half if needed.
Recipe type: Appetiser
4½ teaspoons yeast
3½ cups warm water
12 tablespoons (or ¾ cup) buttermilk powder
1 cup canola oil
6 tablespoons sugar
2 teaspoon salt
1 teaspoon baking soda
4 cups Kamut flour (freshly milled prefered)
5 cups all-purpose flour
In your mixer bowl, add yeast, sugar, water, buttermilk powder, and Kamut flour. Then turn on the mixer for about 10-20 seconds. Let this sit for about 1 minute to let the yeast get started.
Add oil, salt, and baking soda. Turn on the mixer and then start adding all-purpose flour 1 cup at a time till all flour has been added, allowing it to mix in before adding the next cup. Dough will be a bit stickier and wetter than bread dough.
Let the mixer mix on medium speed for 8 minutes.
Transfer the dough to a very large greased bowl. spray the top of the dough with oil. Loosely cover the bowl with plastic wrap and let the dough rise till it has doubled, this usually takes mine about 1 hour 15 minutes.
Punch dough down and divide dough into 24 equal pieces. Roll each piece into a ball and place it into a greased baking pan (I use 2 casserole pans or 3 round cake pans, both fit in the oven all at once). Spray the top of the dough balls with oil and cover loosely with plastic wrap. Let rise until doubled, about 30 minutes.
Bake at 400° for 16-20 minutes, until golden brown, and remove from oven.
Turn rolls out on a cooking rack.
With a stick of butter, lightly rub butter on the top of rolls for a wonderful butter-top taste (optional).
Let them cool down completely, about 45+ minutes.
These rolls are very cheap to make and they taste so good because they are homemade. The only ingredient that really cost much is the buttermilk powder. They are still way cheaper that buying rolls from the bakery, and healthier because of the addition of whole grain Kamut flour. I hope to devote an entire post to Kamut in the future to give you some more information about this ancient grain, hopefully soon.
Below is a picture of my little helper who is always pulling a chair up to the counter and trying to help me prepare food, so totally cute but not very helpful yet. They got to start somewhere, hopefully she is still interested when she gets a little older.
As you can tell from my last post, I have been into using my oat groats lately. Well not only do oats groats make great rolled oats but they also make a tasty oat flour when milled in a grain mill. Oat flour is much fluffier that any other flour I have used before in the past and it usually takes more flour in a recipe when you are using oat flour. It is good to use variety in the grains you use everyday so they don’t get blah tasting and you get the nutritional benefits that each grain offers.
When ever I use flours that have no gluten, like oat flour, I always mix it with another flour that does have gluten like whole wheat. I took the 100% Whole Wheat Buttermilk Pancake Recipe from twopeasandtheirpod.com, that I love so much, and adjusted it to have the wonderful taste of oat flour. I have adjusted the recipe several times and here is the one that gives best results.
In a separate mixing bowl, mix all wet ingredients.
Pour wet ingredients into dry ingredients and quickly mix.
Let batter sit for about 4 – 6 minutes to thicken up.
Pour 1/4 cup batter onto a pre-heated pan set at medium-low.
Cook each side 45 seconds to 2 minutes. (this varies depending on your stove, pan, and so on…)
These oat flour pancakes are full of flavor that you just can’t get from any other flour but oat flour. I how you enjoy this recipe, my family does. I also always use powdered buttermilk instead of regular buttermilk because I can store it for more than 2 years and it is convenient, the brand I use is Saco Powdered Buttermilk which is found in most grocery stores.