Made from fresh whole grains, real cultured buttermilk, and you don’t even need a grain grinder.
Why fresh grains?
Because you’ll become addicted, that’s why. When you buy whole grain flour at the store, particularly wheat flour, you’ll notice something — it’s bitter.
That’s oxidation at work. Once the grain is ground into flour, it immediately starts to oxidize.
Experts say it takes 6 months for whole wheat flour to go rancid.
A person who grinds it fresh will tell you it starts to “turn” in as little as a week.
That’s because real freshly ground flour isn’t bitter. It’s sweet.
What happened to eating less grains?
I still don’t eat very many grains, and when I do I still make sure they’re sprouted, soaked, or fermented. Pancakes are a rare indulgence. This is how we make them.
- 1 cup whole grain kernels (I’m using wheat kernels here, but you can use 1/2 rolled oats and 1/2 kamut for all the difference it will make to this recipe.)
- 1 cup cultured buttermilk
- 1 tsp vanilla
- 1 tsp olive oil
- 1 egg
- 1 cup of milk (raw is best!)
- 1 tsp cinnamon
- 1 tsp salt
- 1 Tbsp. baking soda
The night before you want to eat pancakes for breakfast, put 1cup of whole grains and 1 cup of buttermilk into your blender.
Add the vanilla and oil, then start your blender! Blend for a good 3 minutes or so unless you’re blessed with an awesome, over-the-top, spectacular, show-stopping blender like the VitaMix that doubles as a grain grinder and ice cream maker because of it’s power and durability. If you’ve got one of those, you probably only need to blend this for a minute or so.
Now, let this concoction soak overnight.
In the morning, begin heating your griddle or skillet to medium-high heat. Add an egg, 1 cup of milk, and blend again. If you don’t see this whirling vortex of whole grain batter bliss, add more milk until you do.
Add cinnamon and salt directly into the vortex whole. This helps avoid clumping.
Add in your baking soda (again straight into the vortex).