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Friday, May 14, 2010

Soaked Pancakes with Videos

I just saw a new recipe online and thought we'd give it a try. It worked out lovely! I did add too much water this time so next time that's something to note. I also added in cinnamon and just halved the recipes. You can find the information in full here. There are many health benefits to soaking your grains overnight before cooking them. Here's just a few:

Digestion becomes easier and you get more nutrients from the grains because of it.
The antinutrients in grains are neutralized, which means goodbye to phytic acid content and enzyme inhibitors.
You get increased amounts of vitamins, minerals, and beneficial enzymes.

The main thing I have noticed is that anything whole grain I soak overnight is less dense and more moist than if I hadn't. In fact, the things I've soaked (whole wheat flour) has come out being very moist and fluffy. A far cry from whole wheat muffins and breads I've not soaked.

Soaked Pancakes
1 cup kefir, yogurt or buttermilk
1 cup whole wheat flour, kamut, spelt or oats
1 egg
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon melted butter
cinnamon (optional)

1. Stir together the kefir and flour together. Cover and let sit overnight 12-24 hours.
2. When you get up in the morning, mix in the rest of the ingredients. Add in water just till desired consistency.
3. Warm up a griddle and butter or put coconut oil on it. Cook off pancakes. I cooked them at 350 degrees.

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