Wednesday, September 28, 2011
Spiced Apple Pancakes
The base for this recipe comes from Nourishing Traditions by Sally Fallon, p. 478. Not gonna lie, this book is the best thing to happen in my nutritional life. These pancakes are the second best thing.
2 cups freshly ground spelt, kamut, or whole wheat flour (I use whole wheat, and sometimes buckwheat)
2 cups buttermilk, kefir, or yoghurt (I use kefir)
2 eggs, lightly beaten
1/2 tsp. sea salt
1 tsp. baking soda
2 tblsp. melted butter
Soak flour in buttermilk, kefir or yoghurt in a warm place for 12-24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 tablespoons whey, lemon juice or vinegar in place of the buttermilk, kefir or yoghurt.) Stir in other ingredients and thin to desired consistency with water. (I never thin my batter. We love fat pancakes!) Cook on hot, oiled griddle or cast-iron skillet, (really any frying pan you have available will do fine, just don't forget to butter it.)
To this recipe I add:
2-3 tsp. cinnamon
A dash of nutmeg (sometimes I add this, sometimes I don't)
And one or two coarsely chopped apples, depending on how many apples you want in your pancakes
I've also used peaches with DELICIOUS results
As with all pancakes, top with generous amounts of butter, coconut oil, or any kind of nut butter, syrup, raw whipped cream, raw honey, or plain yoghurt. ENJOY!