These Banana Oat Pancakes (Gluten-free) are nourishing, delicious, and require simple ingredients which you probably already have in your kitchen right now.
These pancakes are prepared using a centuries-old method called “soaking.” It’s a method our ancestors all over the world regularly used in order to make their grains easier to digest. Unfortunately, in today’s fast-paced society, we have forgotten this important practice.
Why Should I Soak My Oats?
Oats, and other grains, contain a substance called “phytic acid”. Phytic acid can bind to minerals (such as iron, zinc, manganese and calcium) and slow their absorption.
Soaking the oats in an acidic medium (such as yogurt, lemon juice, or vinegar) makes them easier to digest. It also enables the nutrients in the grain to be better absorbed by your body. It really doesn’t take any extra time to soak your oats, but just requires a little planning ahead.
I have used both rolled oats and quick-cooking oats for this recipe, and both work well.
For more recipes using the process of soaking, try these:
Note: Oats are low in the enzyme phytase, needed to neutralize the phytic acid. So you can add 1-2 tablespoons of wheat flour to your oats when soaking to help reduce the phytic acid.