This post is part of the Natural Cures Blog carnival, hosted by Hartke is online, The Bare Cupboard blog carnival and Make it From Scratch blog carnival.

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Since I started making breakfast for John every morning before school, he and I have come to a truce. I can’t make him coconut flour muffins. He won’t eat his eggs any way but scrambled. No leftovers, no potatoes, nothing spicy, no fruit, nothing cold.

That leaves scrambled eggs sprinkled with raw cheese, uncured bacon and toasted homemade bread, which he has three days a week; and pancakes, which he has the other two. I wanted him to eat soaked grains but couldn’t find a good recipe for pancakes. I was near giving up on the pancakes and just making regular old whole-wheat pancakes when I found a link to the best pancakes I’ve ever had: soaked or otherwise!

Even though they contain whole wheat and oats (or buckwheat, barley or any other grain you choose) you don’t need a grain grinder because your blender will do the work. They soak overnight in buttermilk which both neutralizes the phytic acid in the grain and makes them light and fluffy. Even better for me, once they are put together the night before, it’s a quick 5 minute blend with leaven and an egg in the morning so I’m not having to do a lot of measuring and thinking at 5:30 AM.

Here’s the link. Don’t be discouraged by the length of the instructions, Sue Gregg, the author, really went to great lengths to explain and photograph the process. I have the bare bones written on a 3×5 card that hangs on the fridge for twice weekly reference.

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