Pancakes

I love pancakes, and biscuits.  They have to be two of my favorite bread items.  I have made pancakes out of every imaginable combination of grains in the world!  People all over the world make pancakes and flatbreads out of rice or chickpea or millet or corn, and the list goes on and on.  I have several favorite pancake recipes made from whole grains blended up into a batter, but I am going to save those for latter gluten-free posts.  These are very healthy and can be used not only for breakfast, but as snacks or bread with soup or lunch meat.

This is a Nourishing Traditions recipes:

Buttermilk Pancakes

Ingredients:

• 2 cups freshly ground spelt, kamut or whole wheat flour
• 2 cups buttermilk, kefir or yogurt (if avoiding dairy see below)
• 2 eggs, lightly beaten
• 1 tsp baking soda
• 2 Tbl melted butter

Soak flour in the buttermilk, kefir or yogurt in a warm place for 12 to 24 hours.  Stir in other ingredients and add a bit of water to thin to desired consistency if too thick.  Cook on a hot griddle in butter.  Flip when the bubbles have appeared but before they pot to get the maximum rise.  These are kind of a sourdough flavor.  Serve with lots of butter and either maple syrup, molasses, raw honey or fruit syrup.

Dairy-free alternative:  2 cups of warm filtered water with 2 Tbl apple cider vinegar, whey or lemon juice in place of the buttermilk

Additions:
berries
mashed bananas
nuts
buckwheat, corn or oat flour for 1 cup of the wheat