• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Converting Recipes: Soaked Wild Rice Pancakes

March 13, 2008 by KimiHarris 5 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*


In my post about soaking your grains or flours, I have been getting some questions in regard to how this works. I definitely recommend looking into buying Nourishing Traditions because all of her grain recipes are soaked. But you shouldn’t feel limited to just using Sally Fallon’s recipes. It’s quite easy to convert most recipes.

For an example, I wanted to show you how I converted Heidi Swanson’s Wild Rice Pancake recipe to be a soaked recipe. I thought that this recipe was very interesting. The wild rice gave it grassy undertones that brought a more savory aspect to the pancakes. (By the way, some other blogger’s introduced me to Heidi, and I love her creativity! She also has a very nice vegetarian cookbook called Super Natural Cooking from which this recipe was adapted. Check out both her blog and her book. You will be inspired by her creative use of grains and ingredients).

So, she has you make the pancakes the traditional way, mixing it up right before cooking. Using her measurements, this is how I converted it.

Wild Rice Flour Pancakes, by Heidi Swanson

The night before place in a glass or ceramic bowl:

1 1/2 cups of whole-wheat pastry flour
1/2 cup of wild rice flour (I ground it in my grain grinder, you can also just use a spice or coffee grinder)
2 1/4 cups of buttermilk

Mix until all flour pockets are gone. Cover and leave on the counter overnight (how easy is that!) In the morning, add in everything except the cooked wild rice:

2 tablespoons melted butter

1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup of natural can sugar
1/2 teaspoon of fine-grain salt
2 large eggs. lightly beaten
1 cup of cooked wild rice (optional)

Mix in everything, except the cooked wild rice, until ingredients are just combined. The flour/buttermilk mixture can have a slightly different texture as you mix, but it turns out great! Sometimes I have found that if I thin the batter a little with water, I have an easier time getting it to cook all the way through.

Heat skillet or griddle until medium-hot, brush with a bit more butter, and test the temperature. If the drop of water dances across the surface, you’re in the ballpark. Sprinkle a tablespoon of the precooked wild rice in the pan and pour 1/3 cup of batter on top of the rice. Cook until the bottom is deep golden in color, about 3 minutes, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Serve with your choice of syrup and butter.

My only other note for success is to point out that sometimes soaked pancakes needs a little lower heat (to cook slower and longer) to cook all the way through. So keep that in mind as you cook these up. But, as you can see, it’s really not hard to convert simple recipes like this one!

The following two tabs change content below.
  • Bio
  • Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

  • 2 Ingredient Peppermint Bark - December 21, 2022
  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021

Filed Under: Breakfast and Brunch, Vegetarian

Previous Post: « Irish Lamb Stew
Next Post: Irish Soda Bread »

Reader Interactions

Comments

  1. Toni

    March 13, 2008 at 9:41 am

    Hi!Thanks for this post.I am adding yyour blog to my list of blogs I visit.I plan on reading more.I`m trying to establish heathier ways of eating.These pancakes look very good!

    Reply
  2. Mrs. U

    March 15, 2008 at 4:08 pm

    Oh YUM! This sounds like something my family would LOVE!!! I’ll bet that adding the little bit of rice when you are making the pancakes has a very nice taste!!!

    His,
    Mrs. U

    Reply
  3. Kirstin

    March 18, 2008 at 7:04 am

    These sound good Kimi. My youngest loves pancakes but I haven’t found a healthy version of a pancake mix that she really likes…ones that basically taste like the buttermilk pancake mixes. I know we won’t find an exact replica, but any suggestions for something that is close, yet healthy?

    I suppose if I even just made it myself it’d be healthier because it wouldn’t have all the extra preservatives in it..

    Reply
  4. mike

    May 1, 2009 at 7:10 am

    How do you make noodles using rice flour?mhn

    Reply
  5. Sarah daniels

    March 12, 2012 at 10:15 am

    I never thought of using wild rice in my pancakes… this is one recipe that i’ll be tring tonight- thanks!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework