“Blessed are those whose strength is in you, who have set their hearts on pilgrimage/journey to Zion.”- Psalm 84:5

Tuesday, August 2, 2011

Tightwad Tuesday~ Yummy Healthy Soaked Pancakes

Hubby and I are on day 29 of the Maker's Diet. (((HAPPY DANCE))) I know you are asking what in the world does that mean?!? Well, it means we are in the 3rd and final phase of The Makers Diet and we can eat grains again. I am in the midst of trying out soaked, fermented, and sprouted grain recipes. We went ahead and made these for the boys on Sunday and they turned out great. ( yes hubby and I had one small pancake ((blush)) ) I found a way to make them frugal and still VERY healthy. That is a double bonus. I used the the water and apple cider vinegar for the acid base, the flax seed egg substitute and the apple sauce and oil mix for our pancakes. By making these alterations it balances the cost of getting organic grains plus it calls for no milk and all those things make a HUGE savings. I am very happy with this and will for sure keep making them.

Are you asking why should I make soaked whole grain pancakes rather than the usual ones? I suggest you go read THIS. These pancakes made this way breaks down the phytates which then makes it easier to absorb vitamins and minerals from the grain.

Soaked Pancakes
One batch makes 16-20

  • 2 cups freshly ground whole wheat pastry flour (or spelt, kamut flour)
  • 2 cups of acid base. Choose one of these....water plus 2 Tbsp apple cider vinegar or lemon juice (this is what I used) , yogurt, buttermilk or kefir
  • 2 eggs or... use flax seed egg substitute or chia seed egg substitute ( which I used)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 T melted butter ( or what I used was 1/4 melted butter and 3/4 apple sauce. For example if you were to quadruple the recipe you would use 2 Tbsp melted butter and 6 Tbsp apple sauce)
Tips for making great pancakes

  • I make double to five batches and then freeze the pancakes individually for kids snacks or 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..
  • 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!
Soak flour in acid base at room temperature 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.

Joining my sweet friends today in...



  1. Mary, these sound so good! I bought chia seeds today...will be having some tonight on my shepherd's pie!

    Love you,

  2. Oh my, I must be hungry, because now pancakes sound wonderful!!! So glad you can eat grains again. That has to have been the hardest part for you all.

  3. Yum, Mary! I've never tried soaking my pancake batter (base), but I might give it a go. My Joseph loves sourdough, so he may like these pancakes, too.

    Thanks for the tips!


  4. Okay...I am going to hide away in my room this week, in the evening and just read and learn from your blog on all this, and your maker's diet blog...I need to get going on this soon...and not more excuses.
    Thanks for sharing...it is so encouraging.

  5. We were in the same wavelength I see :) They look yummy! We made it to day 29 Mary - yipee!!!


  6. These look so yummy. My brother-in-law cooks with the fermented grains. Enjoy

  7. I am going to try your recipe, I have tried these a couple of times but haven't found the correct recipe for me.

  8. Mary, I've decided to try Maker's Diet. I'm ordering the book tonight :-)

    Oh, I bought a bag of black chia seeds today, sprinkled them on my Shepherd's Pie, jsut so I could eat some! (I know, I could have put them on my sliced tomatoes...sounds more healthy...but they'd have ended up in my stomach with the S.Pie in the end, anyway, LOL!)

    Thanks for the inspiration...these soaked grains sound do-able. I've been too overwhelmed to try sprouted ones, but I can soak fresh ground soft wheat flour in ACV, no problem! Are the recipes you mention in your cbox in the Maker's Diet book? The soaked grain bread, granola, and oatmeal cookies?

    I miss you! It's my fault, I've been too overwhelmed to get up and do everything I have to get done, so I don't have much time for chats and visits. :-( I think getting my energy back up will help, thus the book order.

    Love you!

  9. Wow! Those look great!
    We are enjoying your yogurt in smoothies every morning!
    Have a great day, Mary!

  10. It's been 29 days already? The time is flying, isn't it?

    Those look really delicious. We're pancake folks around here. We like a "breakfast for dinner" night periodically, but not all pancakes are on the husband's diet. (from the doctor) I'll bet these would be.

  11. My hubby and I just started the Six-week challenge from Eat to Live. We can have grains, but no more than one-cup each day. It's going to be an interesting 6 weeks!!

    I've been looking at soaking grains and fermenting foods, also. I think I'm going to tuck this recipe away for after our challenge. Those pancakes sure look yummy!!


Thank you, each sweet comment brightens my day. Blessings!

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