This super-healthy breakfast recipe is a “keeper” … it’s popular and perfected to the extent that no thinking is required to just make these favorite Soaked Whole-Wheat Pancakes whenever and wherever the urge arises.
This recipe is 100% whole grain, 100% healthy, super easy, soaked to reduce phytate problems, AND was divinely delicious.
Note about Soaking:
It’s a healthier option to make your grains more digestible. It breaks down phytic acid, a compound that draws minerals out of your system and hinders the absorption of the minerals in your grains.
Here are the ingredients you’ll need to make 40 perfect pancakes:
3 cups whole wheat pastry flour*
1 c. buttermilk or milk or yogurt**
1 c. water
¼ c. apple cider vinegar
¼ cup melted coconut oil***
4 lightly beaten eggs
3 tsp. baking powder
1 tsp baking soda
1 tsp salt
*This recipe works with all regular whole wheat, is much better with half whole wheat/half pastry flour, and is best with all pastry flour. I like to go ½ and ½ most of the time.
**Because you’re adding vinegar to the milk, it’s a “fake” buttermilk of sorts and hasn’t had a problem sitting on my counter overnight. Raw milk would be safest for this though if you choose to use milk. You can also use the dairy choice in place of the water for even richer pancakes. I have tried all three options, and I think the milk is the best one, but I often use homemade yogurt.
***Add this in the morning if you’d rather melt your coconut oil in the pan you cook your pancakes in.
Now just follow these 3 easy steps to make the batter for these perfect Soaked Whole-Wheat Pancakes:
1. Mix flour, buttermilk/milk/yogurt, water, vinegar and coconut oil.
2. Leave on counter for 12-24 hours to soak.
3. Just before cooking add eggs, baking powder, baking soda and salt.
These pancakes are so thick, yet light and fluffy, probably because of the bubbly reaction between the vinegar and the baking soda. You can’t taste the vinegar in the final product, by the way, just the pancake-y goodness.
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Source: Katie Kimball