Years back, I had these pancakes for the first time on a camping trip my family went on with our lovely neighbors. We were rotating which family was in charge of each meal. The Williams (that is not their real last name, but let's roll with it) were in charge of breakfast. They made these pancakes, in the middle of the woods, on a skillet above a crackling campfire. They had the soaked oats in a mason jar, the next morning, the remaining ingredients were dumped in and we had batter!
Us kids were all sitting in our fold-up camping chairs around the skillet staring at the pancakes and waiting for them to cook. The anticipation and delicious smells were driving me (and I think everyone else) crazy. But the wait was totally worth it, the pancakes are filling, hearty, and taste like a warm hug and cup of hot cider.
Ingredients (for 13 4" pancakes)
2 cups of oats
2 cups water or plant based milk
2 Tbs apple cider vinegar
1/2 cup flour
1 tsp baking powder
1 tsp baking soda
2 Tbs sugar
1 large mashed banana
1 tsp vanilla extract
optional flavorings and add-ins
my go-to = 1 large apple, lots of cinnamon, and 2 Tbs pumpkin seeds
the obvious = chocolate chunks! (if you have them, throw in some strawberry or cherry chunks too)
the classic = blueberries (and maybe a little lemon zest😋)
unique, but oh-so-good = pumpkin puree instead of the mashed banana + pear chunks
Instructions
1. The evening before; Mix together the oats, water and vinegar. Cover and place in the fridge until morning.
2. To make the pancakes, fold in all of the remaining ingredients. Heat up a pan and drizzle in a bit of oil. Fry the pancakes until golden on both sides and fully cooked through*. Dress them up however you like to and enjoy!
*to tell when it is time to flip the pancake, I look for the bubbles on the top to be popped (look at the image below).
↑ un-popped bubbles ↑ popped bubbles = ready to flip over
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