Soaked Pancakes
adapted from Nourishing Traditions (dairy-free and vegan options below)
- Prep Time: 12 hours, 15 minutes
- Cook Time: 12 minutes
- Total Time: 12 hours 27 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 2 cups freshly ground spelt, kamut or whole wheat flour (I used pre-ground flour since I’m not quite ready to grind my own just yet)
- 2 cups yogurt, kefir or buttermilk**
- 2 eggs
- 1/2 tsp sea salt
- 2 tsp baking soda
- 2 Tbsp melted butter
Instructions
- Combine flour and yogurt/kefir/butter in a large bowl and cover. Leave in a warm place overnight, at least 12 hours, up to 24 (or 36 😉 ).
- Add remaining ingredients and combine well. (Note: you may lightly beat the eggs beforehand to help with the mixing, or you can just toss those in with un-melted butter like I did).
- If the batter is too thick, you may thin with water (I thought the batter to be fine).
- On a pre-heated griddle or oiled cast-iron skillet, pour 1/4 cup of batter and cook the pancakes until bubbles appear on cooked edges. Flip and continue to cook for another few minutes.
- These pancakes take longer to cook than traditional pancakes, maybe 5-7 minutes or so on the first side and an additional 4-5 on the second. Stay in the kitchen the first time you make them to get your bearings on the cooking time.
Notes
** Many individuals who are lactose intolerant are able to successfully digest homemade yogurt that has been cultured for 24 hours. Those with severe allergies to dairy products can substitute lemon juice or apple cider vinegar using 2 Tbsp of acid medium and scant 2 cups of water.
Nutrition
- Calories: 186
Keywords: Soaked Whole Grain Pancakes