Decided to make some of my yummy sprouted pancakes this morning. I have come to the conclusion that I do best with sprouted grains or sourdough. Much easier to digest. I substitute my homemade kefir for milk when in a recipe but you could also use a quality buttermilk or yogurt for a substitute. For the toppings, grass fed butter from my butter crock…love that thing, organic maple syrup and organic raspberries. Had I thought I would have whipped up my Kalona farm cream. To drink, organic jasmine green tea. Good smells coming from my kitchen this morning.
If you have never tried kefir give it a try. I buy dairy that is low pasteurized, not homogenized and grass fed when I can. Looking for a source locally for raw milk at this time. For yogurt I buy Greek because you get more protein in that. Right now I am stuck on making maple vanilla kefir. When I don’t do that I throw some fruit in it for the second ferment. It is really easy. All you need is some kefir grains.
Here is the recipe from the Nourishing Traditions Cookbook.
Pancakes makes 16-20
- 2c. of freshly ground spelt, kamut or whole wheat flour( I used sprouted grain)
- 2c. of buttermilk, kefir, or yogurt
- 2 eggs, lightly beaten
- 2 T. maple syrup
- 1/2 t. sea salt ( i use celtic)
- 1 t. baking soda
- 2 T. melted butter
Soak flour in buttermilk, kefir or yogurt in a warm place 12 to 24 hrs. ( Those with milk allergies may use 2 cups of filtered water and 2 tablespoons whey, lemon juice or vinegar in place of the buttermilk, kefir or yogurt.)( Again I use sprouted and don’t soak.) Stir in the other ingredients and thin to a desired consistency with water. Cook on a hot oiled griddle.These pancakes cook more slowly because they have been soaked. ( I think mine cook pretty much like regular flour.) She has other variations in her cookbook for this recipe. Corn cakes, buckwheat cakes and crispy pancakes.
This is my maple vanilla kefir.