Thursday, November 5, 2009

Soak those oats and grains! Pancake/Waffle recipe

Cara's Favorite Pancakes

You can pull out your waffle maker and make waffles the same time you are making the pancakes. I save the leftovers in the fridge and we use it instead of bread for sandwiches. I also freeze leftovers and pop one or so in the toaster oven whenever I want one.

The night before, place 3 cups of rolled oats (I get them from the bulk bin at Whole Foods) and 3 cups of plain kefir, soured raw milk, yogurt, or buttermilk in a blender. Blend on high until the oats are broken down. Leave the blender on the counter overnight.

The next morning add,
3-4 T melted coconut oil or butter
2-3 T raw honey or maple syrup
4 eggs
2 tsp. vanilla extract
1 tsp. of baking soda
Pinch of Celtic sea salt
1 T baking powder

Blend briefly in the blender. Make pancakes ( Liz fries them in coconut oil). Top with raw butter and real maple syrup.

Why soak the oats? All oats and grains contain phytic acid which binds with vital nutrients and carries them out of the body before they can get absorbed. Yikes! To neutralize the phytic acid, grains must be soaked. Soaking properly involves, time, warmth, and an acid (yogurt, lemon juice, etc). These pancakes will be much more nutritious than other pancakes that have not been soaked.

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