If you’re a real food-ist, you most likely have learned the concept of delayed gratification, as many foods traditionally took longer to prepare. If you want pancakes, for example, you have to soak the grains the day or night before. (Learn why soaking, sprouting, or fermenting seeds and grains is important). But sometimes, you just want pancakes RIGHT NOW.
Fortunately, if you keep sprouted flours and fermented dairy on hand, you can have a short stack going in a half hour! By the time you mix the batter and prep everything, it’s ready to go.
This recipe calls for kefir instead of buttermilk (but buttermilk works fine, too). The kefir went crazy, helping to rise the batter in a matter of minutes!
- 1½ cup sprouted spelt flour
- ½ cup sprouted whole wheat flour
- 3 tablespoons raw sugar
- 1 teaspoon salt
- 9 fl ounces dairy kefir (1 cup plus 1 ounce)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 2 tablespoons coconut oil
- 1 tablespoon pastured unsalted butter (for greasing the griddle)
- 2 large eggs
- 2 bananas or 1 apple, sliced thin OR
- 1 cup frozen or fresh blueberries or other berries
- ¼ cup soaked pecans or walnuts, broken into small pieces
- ½ teaspoon cinnamon
- 1 cup cheddar cheese, shredded
- ½ jalapeno pepper, membrane and seeds removed, diced
- Maple syrup
- Pastured butter
- Mix dry ingredients-- flour(s), baking soda, baking powder, and salt together in a large mixing bowl.
- Melt coconut oil and add it to another bowl, along with sugar, eggs, vanilla extract and kefir. Whisk together.
- Add the wet ingredients to the dry. Incorporate into a batter but DO NOT OVERMIX. A few dry lumps is fine.
- Heat a griddle or large skillet to medium heat (350°F/175°C). Lightly butter and then wipe with a paper towel (creating an almost invisible layer).
- Press nut pieces and fruit slices into top of each pancake.
- Sprinkle cinnamon over pancakes.
- Mix cheese and diced jalapeno into batter
- Add ½ cup per pancake batter to griddle.
- Flip when edges are dry or when first side is golden brown. Repeat on second side.
- Add finished pancakes to a warm (200°F/95°C) oven or cover them with a clean dish towel on a plate.
- Repeat until batter is used up.
- Serve immediately with lots of pastured butter and real maple syrup.
Based on a great recipe from Two Peas in a pod.