Whole Grain Buttermilk Coconut Pancakes

These pancakes are about as nourishing as it gets – soaked in buttermilk overnight to draw out all the nutrients in the whole wheat, full of free range eggs, cultured buttermilk and high lauric acid coconut oil. This recipe was originally based on one from Robin Asbell’s Whole Grain Cookbook that I played around with to fit my Nourishing Traditions learnings.

Stage 1 – Mix and soak for 12 – 24 hours **:

2 cups whole wheat pastry (from soft wheat) or spelt flour or oat flour

2 cups buttermilk, preferably cultured from raw cow’s milk

Stage 2 – When ready to make pancakes combine the following in a small bowl:

1/4 cup organic cane sugar or rapadura

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

Beat the following together in another bowl:

1/2 cup coconut oil, melted

4 free range eggs

After the overnight soak your grains will be almost gelatinous and difficult to mix the other items into so technique is important here. To be sure you get everything evenly mixed so that the leaveners can work properly mix the leaveners, salt and sugar together in a small bowl. In a separate small bowl beat the eggs then add the melted coconut oil in a small stream until the are completely incorporated. Add the content of the sugar bowl to the liquid bowl and mix well. Finally, make a well in the middle of the soaked grains and stir the liquids and sugar in just until it’s all evenly incorporated. Your leavener will begin to party immediately so leave this step until your griddle is good and hot.

Adjust the batter to your thickness preference by adding additional water, milk or flour (some buttermilks are much thicker than others so it’s hard to get a precise recipe for everyone plus I grind my own flour and it tends to be fluffier then bagged flour so it measures less.)

** By soaking the grain for these pancakes over night you make the nutrients in the grain more absorbable.

Grease a cast iron griddle with a small amount of coconut oil and heat over medium heat. Once a drop of water sizzles when dropped on the skillet, spread 1/4 to 1/2 cup amounts of batter onto the griddle.

If you want to add fruit or cocoa nibs now is the time to do it. You can gently press apple chunks, nuts, berries or cocoa nibs in at this point.

When the edges begin to bubble and the bottoms are brown flip them over and cook for a couple minutes more.

Serve with syrup or jam.

Variation – add 2 Tablespoons cocoa powder to the mix with the other stage two ingredients and double the sugar.

This recipe makes a LOT of pancakes – because why wouldn’t you? They freeze fabulously and can be popped into a toaster if you didn’t add fruit or cocoa nibs or a toaster oven if you did. One nice thing about soaking the flour from the baker’s standpoint is that you don’t have to worry so much about it toughening up if you overmix it. The gluten has already developed and rested so it’s a little more flexible.

4 Responses to Whole Grain Buttermilk Coconut Pancakes

  1. Pingback: Whole Wheat Coconut Buttermilk Pancakes « Sustainable Eats

  2. Pingback: Saving Money by Eating Locally

  3. Pingback: Sustainable Pantry Makeover Wrap Up

  4. Pingback: October Unprocessed | Sustainable Eats

Leave a Reply

Your email address will not be published. Required fields are marked *


− 3 = one

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>