I hate the word diet. There are multiple phrases that bother me. ”Are you on a diet?” What diet are you on?” “I need to go on a diet.” Someone asked me in January, “You look great! What diet are you on?” I froze because I wasn’t on a diet. I wasn’t trying to do anything special. So I said, “Um, just eating natural foods and fruits and veggies.” That’s not a diet, it’s a way of life. Since then, the coupon experiment has been in full swing and I’ve gained 10 pounds. I’ve been thumbing through Nourishing Traditions
With some things I go all out and jump right in, but food is a different story. I ease my way into any changes I make with what I eat. I also start with the fun stuff, aka dessert type foods and drinks. Ironic, right? I feel that if a more healthy or nutritious dessert or sweet recipe tastes good and makes me feel happy (and passes D’s approval), then I become brave enough to try the more interesting things. So I started with pancakes from Nourishing Traditions
This recipe needs to be started the night before to allow for the soaking of flour.
Author of NT, Sally Fallon, explains that all grains contain phytic acid in their outer layer. The acid can combine with minerals in the intestinal tract and block their absorbtion, which can lead to mineral deficiencies and bone loss. Soaking for as little as seven hours allows enzymes to break down and neutralize phytic acid and enzyme inhibitors.
Pancakes
- 2 cups – ground spelt, kamut, or whole wheat flour. So far I’ve only tried this recipe with spelt.
- 2 cups – an acidic liquid like buttermilk, kefir, yogurt (or 2 cups filtered water plus 2 tablespoons whey, lemon juice, or vinegar)
- 2 eggs, lightly beaten
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 2 tablespoons melted butter
Yield is 16-20. This recipe can successfully be halved.
Soak the flour in the acidic liquid in a warm place for 12-24 hours.
In the morning (or 12-24 hours later), stir in other ingredients and thin if needed with water
Cook on a hot, oiled pan
Easy and delicious! (My pretty pancakes ~ these turned out great, even though I have a tendency to burn things!)
The verdict:
These pancakes are fluffy and delicious. D and I prefer the taste and texture of these pancakes to the boxed powders. And although we both enjoy vegan pancakes, I think it’s safe to say we like these more! We both like strawberries on the side with them. D tops his with butter and maple syrup while I like mine with cashew butter and just a hint of syrup or honey. Yum! Even if the whole idea of soaking has you confused and it looks like a lot of work, it’s not. And it’s totally worth trying!
Thanks for visiting! If you’re interested in more recipes you can check out my food and recipes pages. If you want to know what I’ve been up to this week, visit my front page or subscribe via RSS!
I’m also participating in the following link-ups today! You can find many more fantastic recipes here:
- Homemaker Monday’s @ 11th Heaven’s Homemaking Haven
- Mouthwatering Monday’s @ A Southern Fairytale
- Just Something I Whipped Up @ The Girl Creative
- Make Your Monday @ Twice Remembered
- DIY Day @ A Soft Place to Land
- Tasty Tuesday @ Balancing Beauty and Bedlam
- Tempt My Tummy Tuesday @ Blessed with Grace
- Tuesday’s at the Table @ All the Small Stuff
- Tackle it Tuesday @ 5 Minutes for Mom
- Works for Me Wednesday @ We Are THAT Family
- What’s Cooking Wednesdays @ Tales from the Fairy Blogmother
- Friday Feasts @ Mom Trends
- Foodie Fridays @ Designs by Gollum
- Food on Fridays @ Ann Kroeker’s blog
- Finer Things Friday @ The Finer Things in Life
- Fight Back Friday @ Food Renegade
FYI, pancakes actually store well in the fridge when packed between wax paper. Then they can be reheated in a busy morning schedule by microwave or toaster!
Janice
Comment by Janice Marquardt — April 23, 2010 @ 6:46 AM
[...] Chocolate and Macadamia Cookies) 3. Marinara Sauce Crockpot Style 4. Giveaway to Enhance Food 5. Prudent & Practical {Pancakes} 6. Kitchen Stewardship – Southwestern Pot Pie w/beans and sweet potatoes 7. Stretch Mark Mama [...]
Pingback by Food on Fridays: Festival Spillage « — April 23, 2010 @ 4:55 PM
Looks Great!! I love grinding my own grain also. Thanks for sharing!
Comment by Laurie @ DomesticProductions — April 23, 2010 @ 8:40 PM
[...] Bull and making tuck-in time more peaceful!)12. Sarah @ The Fifth Street Palace {Dream House}13. Prudent & Practical {Pancakes}14. Kelly@Morristribe:Veggie/Children’s Garden15. Family Balance Sheet (Do-It-Yourself Front [...]
Pingback by Finer Things Friday: Just the Two of Us — April 25, 2010 @ 6:34 PM
What an awesome Idea! I am ALWAYS busy and sometimes don’t have time for breakfast. My little one LOVE pancakes (Cake Cakes, shes 3) I am going to try this, this weekend. Make bunch up and layer between waxed paper. Thanks for the fun and easy share I’m sure my daughter will be very happy to have pancakes on a busy morning!
Comment by Erin (K's Little Sister) — May 11, 2010 @ 10:30 AM
[...] Nourishing Traditions Soaked Pancakes – This is the main pancake recipe from my favorite book/cookbook Nourishing Traditions (Amazon.com link), and it is probably the healthiest recipe I’m sharing today. Soaking whole wheat flour in yogurt overnight at room temperature may sound weird or scary, but it’s supposed to make the flour more easily digestible and make the nutrients in the flour more readily available, and those are always good things, right? I do find that my digestion seems improved when I eat these pancakes, and that’s all I’m going to say about that. I’ve made this recipe two or three times, and I wouldn’t say I’ve perfected it, but it is pretty good. A few tips: 1) make sure you thin the batter enough with water after the overnight yogurt-soaking; 2) these take longer to cook than regular white flour pancakes (so much so that if you want to serve them to guests, I recommend making them in a day or two in advance when you have plenty of time and refrigerating them, so that you can quickly reheat them in the oven when you want to serve breakfast); 3) putting the heat too high will just burn them, and will not actually help them cook faster. I don’t like them freshly cooked, and prefer freezing them in small batches (two days’ worth) and thawing them when I get a hankering for pancakes. I reheat them in the toaster oven and top with butter (and have maple syrup in a small bowl on the side). (Another blog post mentioning this recipe can be found here.) [...]
Pingback by Healthier Pancake Recipes | Feeding a Bear — April 13, 2011 @ 11:32 AM