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.
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...