Whole Grain Pancakes

  • 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.

Makes 6-20

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