Light & Delicious 100% Whole Grain Soaked Pancakes


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Light & Delicious 100% Whole Grain Soaked Pancakes

Pancakes are pretty much the definitive American Saturday morning breakfast, right? One of the happiest memories of my childhood was waking up to my Daddy listening to Jack Johnson music in the kitchen and mixing up a batch of his banana-nut pancakes. Sometimes, he would even throw in a few chocolate chips as a special treat.

This is our family’s favorite pancake recipe – the lightest, tastiest whole grain pancakes ever – because the flour is soaked overnight.

If you made this same recipe but skipped the overnight soaking, your pancakes would come out dense, heavy, and maybe bitter, depending on what kind of grain you used.

Soaking the flour overnight in kefir or buttermilk softens the wheat and removes any lingering bitterness. The result is a scrumptious, crisp-on-the-edges, fluffy-on-the-inside, light and buttery pancake, ready for a slathering of grass fed butter and a drizzle of warm maple syrup.

Tons better than boxed mixes or restaurant breakfasts.

And you know what? They’re twice as healthy as your ordinary batch when you soak the wheat too. Why?

Well, wheat and other grains contain a substance called phytic acid that’s designed to protect the grain from the elements, (and digestive action like our tummies) and keep the seed from sprouting. It’s basically what enables grains to stay dormant and still good for literally thousands of years.

Until it’s neutralized by sour leavening or soaking, phytic acid binds with minerals so that our bodies can’t absorb them – not from the grain itself, and not from other foods we’ve eaten either. Mineral deficiencies caused by eating improperly prepared grains leads your body to borrow minerals from your bones and teeth, which in turn leads to cavities, osteoporosis, and other similar ailments.

The way to solve the phytic acid problem is by soaking the grains. The soak will do away with the phytic acid, allowing the grains to “relax”, unlocking their full nutritional potential.

Soaked Whole Grain Pancakes 
recipe adapted from the Nourishing Traditions cookbook

Ingredients

2 cups freshly ground spelt, kamut, oat or whole wheat flour, or a combination (I use soft white wheat and oats)
2 cups kefir or buttermilk
5 free range eggs, lightly beaten
1/2 teaspoon Celtic sea salt
1 teaspoon baking soda
2 tablespoons melted butter
additional butter or coconut oil for frying

Directions

  1. Mix the flour with the kefir in a bowl and let it sit in a warm place overnight.
  2. Mix in the other ingredients. It works best if you blend them all real quick in a Vita Mix or similar blender. Everything gets combined evenly and you have a handy container to pour from too.
  3. Cook on a hot, oiled griddle, or in a cast-iron skillet.
  4. Serve with soft butter and our organic Vermont maple syrup.

Waffles!

You can easily convert this recipe into waffle batter! Separate the eggs and beat the whites until soft peaks form. Blend all of the other ingredients together, and fold in the beaten egg whites. Pour onto a heated waffle maker and cook according to your waffle iron’s instructions.

For simpler, but slightly less delicious waffles, just pour the pancake batter directly into the waffle maker. It works well, just not quite as tasty as when you beat the egg whites separately.

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