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Friday Morning Pancakes
(recipe, Ingrid Lundin)
These pancakes are made from actual whole grains, not using flour. I love their slightly coarse texture. Really quick to whip up for breakfast! This recipe is from Cynthia Lair (http://www.cookusinterruptus.com/index.php?video_id=103), well-renowned whole foods cook at Bastyr. Check out her website with fun videos demonstrating her recipes!
From website: "BEN'S FRIDAY PANCAKES: This unique pancake has no flour but uses highly digestible soaked whole grains. Adapted by Bastyr student Ronit Gourarie from Rebecca Wood’s superb cookbook The Splendid Grain (William Morrow and Company, Inc, 1997). Ronit routinely served these beauties to her son Ben every Friday. "
- ⅔ cup steel cut oats
- ⅓ cup raw buckwheat groats
- Either ½ cup plain whole milk yogurt & ¾ cup water OR 1¼ cup milk (I used almond milk)
- 1 egg
- ¼ tsp. sea salt
- 2 Tbsp. unrefined cane sugar
- 1 tsp. baking powder
- ½ tsp. grated nutmeg
- Optional: berries or other fruit
- Previous night: Combine oats, buckwheat, and soaking liquid in blender jar (either use yogurt & water, or milk). Cover and let soak overnight or 6-8 hours in the refrigerator. Also can measure together salt, sugar, baking powder and nutmeg for use tomorrow.
- Next morning: Put blender bowl on base. Add remaining ingredients to grains and blend until smooth. Add a little water if needed. Stir in berries or fruit if desired.
- Preheat an oiled griddle or skillet. Pour about ¼ cup batter onto griddle and cook for about 2 minutes on each side or until golden. Repeat until all batter is used. Keep finished pancakes warm in the oven while you finish.