- 2 cups Spelt, Kamut or Whole Wheat Flour (see Product List)
- 2 cups water with 2 tablespoons of whey*, lemon juice or grain vinegar. Choose the one that is NOT your food intolerance.
- 2 Eggs lightly beaten
- ½ teaspoon sea salt (see Product List)
- 1 teaspoon Baking soda
Soak flour in water with added whey, lemon juice (or grain vinegar) in a warm place for 12 hours or overnight. After soaking the flour add eggs, sea salt and baking soda. Stir. Batter will be thick. Cook on a hot oiled griddle or in a cast-iron skillet. These pancakes cook more slowly than either un-soaked whole grain flour or white flour pancakes.
*Can substitute 2 cups plain yogurt, kefir or buttermilk.