2 cups organic rolled oats
½ cup whole grain spelt flour (or other whole grain flour)
2 cups filtered water
2 Tbs. unprocessed apple cider vinegar
¼ cup raw coconut oil (melted)
2 Tbs. raw honey
1 tsp. aluminum free baking powder
1 tsp. baking soda
¼ tsp. unrefined salt
1 Tbs. Cinnamon
¾ cup raisins
Mix rolled oats, flour, water, and vinegar together in glass bowl and cover. Let this mixture sit on the counter at room temperature overnight. In the morning, combine the rest of the ingredients, and add to oatmeal mixture. Only stir enough to incorporate ingredients. Do not over mix.
Put a little coconut oil on a hot griddle and spoon the batter onto the griddle ½ cup at a time to make pancakes. Cook until the edges are dry, then flip and cook on other side until center is not mushy.
Top with coconut-honey butter and raw applesauce. (Recipes to follow)
Make several batches of pancakes at a time and freeze extra pancakes between layers of waxed paper. Warm them up in a toaster, skillet, or toaster oven for a quick breakfast.