Yes, I know ‘soaked’ pancakes sound kind of soggy, but believe me they aren’t! These pancakes are great and they really ‘stick to your ribs'; they are very filling! Our girls, who used to eat piles of white flour pancakes, can only eat two each. They are similar to the soaked oatmeal in that this is a breakfast (or snack) that will keep you going for hours. When I first starting reading Nourishing Traditions I thought soaking flour was a bit odd. Like other grains, flours (especially whole wheat) can be hard to digest, but whole wheat (especially freshly ground) has so many more nutrients than white. So, what to do?
Well, Sally Fallon says to soak all flours before cooking with them (or use flour ground from sprouted grains), to get rid of these pesky anti-nutrients. If you soak the flour, your body will be able to utilize more of the nutrition in the whole wheat, which is the main point of eating whole grains, correct?
Tips for making wonderful pancakes:
- I make double batches sometimes and then freeze the pancakes individually for weekday breakfasts.
- Do not substitute white flour when making this recipe, soaked white flour pancakes turn out kind of gummy
- These pancake take longer to cook than white flour non-soaked pancakes. Be sure to leave them on the griddle longer.
- make your own yogurt, or buy whole milk yogurt in large containers (32 oz or higher).
- If you’re making a big batch, keep them in the oven at 200 until serving. These can be dried out too for ‘crispy pancakes’ and they are yummy!
Rating: 4 forks (key)
Page in NT: 478
- Makes 16-20 pancakes
- 2 cups freshly ground whole wheat pastry flour (or spelt, kamut flour)
- 2 cups yogurt, buttermilk or kefir
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 T melted butter
Soak flour in yogurt (or buttermilk/kefir) in warm place for 12-24 hours. After soaking time, stir in other ingredients and add water to obtain the desired thinness. Cook on a hot, oiled griddle or cast iron skillet. The pancakes cook longer than regular pancakes, and have a slightly chewy texture and mild sour taste, which is very pleasing. Serve with melted butter, real grade B maple syrup, raw honey, berry syrup, or fruit butter.
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