Real Buttermilk Pancakes

Glorious breakfast layer cake, with blackberry preserves. 

Recently I've begun my official foray into the world of sprouting and soaking.  I discovered a great natural foods grocery in Glenwood Springs, about an hour from my house (which, for the Colorado Rockies, is a mere stone's throw).   I found bags of organic wheat berries, spelt, popcorn, amaranth... and all for like two bucks a pound! I bought bags full of every kind imaginable.  Except buckwheat.  Dammit! I knew I forgot something. Next time.

So far the only thing I've used soaked grain in is pancakes. But they are so yummy I might never be able to bring myself to make anything else!  They are SO much better than regular white flour pancakes, and can hardly be compared to Bisquick. It's like a whole different food.  They have a richness that fills you up better than regular pancakes, because they give your body what it needs right away, so it doesn't need to keep asking you for more food to get its nutrients (goodbye overeating, hello fiber).  

wheatberries, or what wheat looks like before it becomes flour

From Nourishing Traditions: "Housewives of old knew that the most delicious pancakes, muffins, and cakes could be made by soaking flour insure or cultured milk, buttermilk, or cream... Because they are acidic, buttermilk, cultured milk, yoghurt and whey (as well as lemon juice and vinegar) activate the enzyme phytase, which works to break down physic acid in the bran of grains.  Sour milk products also provide lactic acid and lactobacilli [good, probiotic bacteria] that help break down complex starches and... difficult to digest proteins. Soaking increases vitamin content and all the nutrients in grains more available."

Basically, all you have to do is soak the flour overnight.  It takes some planning ahead, but no more work than regular pancakes.  If you love pancakes but always put them them in the "bad for you" category... then rejoice in making these!  These are packed with tons of fiber, whole grain goodness, easy to digest proteins, healthy fats and enymzes.  These are FAR more balanced and healthy than any processed bowl of cereal, much cheaper, and way more delicious.  You can't go wrong.

I am in the habit now of adding frozen blueberries to the batter, and instead of just maple syrup, topping the pancakes with a thick smear of plain greek yogurt, a drizzle of local honey, and a sprinkling of homemade coco-nutty granola.  You cannot imagine how delicious this is! It has the added benefit of also looking like a layer cake with buttercream icing :)

oh. my. goddess. these are so freaking good. 

Make extras to get you through the week, and store them in the fridge or freezer.  They come beautifully back to life in a toaster oven, simplifying your morning routine and making it a whole lot more delicious and nutritious.  In a hurry? Squish almond butter and banana slices between two pancakes and wrap it up to go. Now THAT is a breakfast sandwich!

Sprouted Grain Pancakes
recipe adapted from Nourishing Traditions

To make these as nourishing as possible, always try to find grass-fed dairy products (raw if possible), pastured eggs, and fresh whole grains.

Makes 8-10

Ingredients:
1 cup freshly ground* whole wheat, spelt, or kamut flour, or a mixture.  (*If you don't have fresh grains to grind, just use fresh whole wheat flour.  I grind mine in my beloved Vitamix.)
1 cup  buttermilk or plain yogurt
1 egg, lightly beaten
1/4 tsp sea salt
1/2 tsp baking powder
1 tbsp melted butter

*Possible additions: Fresh or frozen blueberries, ground flax seed, dark chocolate chips, pecans or walnuts, bananas... or anything else you can think of!

To Cook:
Soak flour in buttermilk or yogurt in a warm place for 12 to 24 hours.  Then, stir in other ingredients and thin to desired consistency with water (the batter may be pretty thick).  Cook on a hot oiled griddle or cast-iron skillet.  These pancakes cook more slowly than regular pancakes (white or whole wheat).