Whole Grain Pancakes

  • 1 cup flour *
  • 1 cup kefir or yoghurt ( If the yoghurt is very thick, mix together ½ cup each yoghurt and water. If you can’t tolerate diary, use 1 cup warm water with 2 Tbs lemon juice)
  • 1 egg
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • 1 Tbs melted butter

Mix together kefir/yoghurt and flour. Leave to sit in a warm place for 12-24 hours. Beat egg with sea salt, tsp baking soda and melted butter. Add to flour mix. Add extra water if the mixture is too thick. Cook up a large spoonful at a time in a greased frypan. Makes 6 large or 10 small pancakes.

*Flour alternatives:

  • Whole wheat, Spelt or Kamut
  • Buckwheat (this makes a firmer pancake)
  • ½ kamut, ¼ buckwheat, ¼ amaranth
  • 1/3 cup each of 3 different whole GF flours eg. buckwheat, amaranth, brown rice. Or to make a softer pancake, use ¼ of each. Then after soaking, add ¼ cup of arrowroot, tapioca, potato starch or corn flour. Note that this mixture does need to cook at a slightly lower temperature or it can burn easily

Some ideas for pancake fillings:

  • Chilli (either vegetarian or meat based)
  • Mixed peppers (see below under pizza toppings)
  • Tinned tuna or salmon, mixed with homemade mayo and some chopped red onion
  • Honey-cinnamon yoghurt cheese or crème fraiche, with berries or sliced fruit
  • Ricotta or kefir cheese, with lemon juice and sultanas

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