Overnight Sourdough Oat Pancakes or Waffles (Gluten Free)

Adapted from vanillaandbean.com

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• 1 1/2 cups (155g) rolled oats or oat flour
• 1 cup (250g) gluten free *sourdough discard
• 3/4 cups + 2 tablespoons (190g) whole milk
• 1/4 cup (60g) maple syrup
• 1 1/2 teaspoons vanilla extract
•  2 large eggs
• 3 tablespoons melted butter 
• 3 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 tsp fine sea salt

*My sourdough starter was created with teff flour. I feed it with half ATK whole grain flour blend and half ATK AP flour blend

The night before:

1. Into the pitcher of a high speed blender, add the rolled oats, sourdough discard, milk, maple, and vanilla extract.
2. Blend for about 40 seconds, until the batter is smooth.
3. Put the lid on the blender and allow to rest overnight at room temperature

The next morning:

1. Add eggs, melted butter, baking powder, baking soda, and salt to the batter. Blend for about 40 seconds.
2. Heat a nonstick griddle or skillet over medium heat (350F – 375F / 178C – 190C). Lightly oil or butter the surface.
3. Pour about 3/4 cups batter onto as many places as will fit. The pancakes should be about 4″ in diameter.
4. When bubbles start appearing towards the center of the pancake, gently lift the edge of the pancake to see if it’s golden-brown on the bottom. Flip the pancake when the color is to your liking or bubbles appear around the edges with a few on top. Cook the pancake until the underside is golden-brown and the pancake is cooked through. Finish with the remaining batter.