With a whirl of the blender, you can grind whole grains directly into a batter for making delicious, basic pancakes. This is a great technique for prep time as well as for those without a grain grinder. Served hot from the griddle with a whipped butter spiked with vanilla, pure maple syrup and cinnamon, and this is one delicious breakfast. I try to cut back on even the natural sweeteners we use, so we often enjoy our pancakes with just the gently sweetened and oh-so-flavorful butter! But, of course, you can also use extra maple syrup on your pancakes too.
For us whole grain lovers, having freshly ground flour is a huge bonus. When whole grains are freshly ground they still retain phytase, the enzyme that helps break down the nutrient blocking phytic acid (read more about that here). It also helps retain the vitamin content of the grain, and ensures fresh, rancid-free flour.
All in all, there are good reasons to use freshly ground flour! This recipe is adapted from a Sue Gregg recipe.
Funny story: My six year old heard me talking about Dr. Price and his research and the diet he fed to undernourished children whose home diet involved a lot of white flour based pancakes and donuts, but they were served his nourishing lunches every day at school. She knew we were basing some of our meals off of this research, but kept asking when we were going to start “that special doctor diet”. I was puzzled by this as we were eating meals based off of it. Then it finally came out that she was still waiting for her donuts and pancakes! No wonder she was excited about eating the Dr. Price way! We like these pancakes just as well as white flour ones though. (And I also made her baked donuts that she was quite pleased with – I just used my spiced apple muffin recipe and sweetened it a bit more).
- 1½ cups of your choice of grains (for my gluten-free version, I’ve used many variations, including ½ cup each of sprouted brown rice, teff, and millet, with good success)
- 1½ cups buttermilk, thinned down live culture yogurt OR
- 1¼-1½ cups of non-dairy milk or water plus 1½ tablespoon of raw apple cider vinegar (or kombucha or water kefir)
- 2 teaspoons baking powder
- ¾ teaspoon unrefined salt
- 2 tablespoons pure maple syrup, honey, or sweetener of choice
- 2- 4 tablespoons of melted butter or coconut oil
- 1 egg or 1 teaspoon of whole chia seeds left in 3 tablespoons of hot water for 15 minutes
- 1 teaspoon vanilla extract (make sure to use gluten-free, if needed)
- 1 cube of softened butter (1/2 cup)
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract (use gluten-free, if needed)
- 2 tablespoons pure maple syrup
- In a sturdy blender, combine the whole grain and liquid of choice (if using the dairy-free option, also include the raw apple cider vinegar). Blend on high until the grains are well blended into a smooth batter. You may want to save back ¼ cup of liquid if using the dairy-free option, as it will make a thicker pancake. I like thinner pancakes, so I always use the full amount.
- Cover the blender and leave overnight in a warm place for a soaking period (12-24 hours). (Yes, the recipe does work without the soaking period).
- Add the rest of the ingredients and blend just until combined in the blender.
- In a well oiled cast iron pan over medium to medium-low heat, pour about 3-4 tablespoons of batter in circles to make medium or small sized pancakes.
- Cook until the edges are browned and there are bubbles in the batter, flip, and cook the other side until browned. Remove from the pan. Oil the pan more, as needed and continue until all of them are baked. Serve hot with the butter and/or maple syrup. For a dairy-free version, I like to use coconut oil instead of butter on my pancakes.
- Cinnamon Butter: Using a hand mixer, cream the butter with the cinnamon, vanilla and maple syrup until smooth and fluffy.
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