What’s more comforting on an easy Sunday morning than a stack of warm pancakes spread with butter and drizzled with maple syrup?
Well, nothing – unless your belly isn’t comforted by foods made with wheat flour. That’s why making soaked pancakes is one of my favorite ways to prepare this special breakfast for my family.
As I discussed in previous posts (like this one with reasons why you should give up grains or this one about why I buy sprouted flour or this one about how to make sourdough bread) grains can be trouble.
That doesn’t mean, though, that we can’t enjoy our favorite comfort foods made from wheat and other grains from time to time. (Unless you’ve been diagnosed with Celiac’s, of course.)
Soaking, sprouted or souring wheat makes it more easily digestible for everyone.
When you only indulge every once in a while, you favorite comfort foods become even more special.
Now, soaking does take a bit of preparation ahead of time. If you’re short on time or looking for a last minute pancake recipe, try my buttermilk pancake recipe. If you’re reading this the day before you want to make soaked pancakes, read on for my soaked pancake recipe.
Simple Soaked Pancake Recipe
Soaked pancakes are one my family’s favorite comfort foods. Smother them in butter and grade B maple syrup and they are a delicious addition to breakfast proteins like bacon and eggs.
My recipe for soaked pancakes uses whey and apple cider vinegar as a phytic acid neutralizing agent to make the pancakes both nourishing and filling. If you don’t have whey from raw milk, just use lemon juice instead.
Since soaked pancakes take some time to prep, I like to make a double or quadruple batch and freeze them to pull out and reheat later.
Here’s the recipe:
1 cup of whole white wheat flour
1/2 cup filtered water
1/4 cup whey or lemon juice
1 tbsp apple cider vinegar
2 tbsp butter or coconut oil
2 pastured eggs
1/4 tsp sea salt
1 tbsp maple syrup or sucanat
2 tsp aluminum-free baking powder
1. About 12 hours before you plan to cook the pancakes, mix together the flour, water, whey and apple cider vinegar. Cover it and leave it on the counter.
2. After 12 hours, drain any excess liquid off of the top (sometimes there is none) and mix in the butter, eggs, salt, syrup and baking powder.
3. If the batter is too thick, add a little water or milk.
4. Cook in a heated skillet or on a cast iron griddle until the pancake begins to appear less shiny on top. Flip once and cook until golden brown.
5. Serve with lots of butter and a drizzle of maple syrup.
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