Power Pancakes are delicious anytime of day! That’s why at least a couple of times a month, we enjoy having breakfast for dinner! And why not? When prepared with real food ingredients, breakfast foods are super nutritious and very satisfying!
If you’re new to soaking, check out “How to Soak Grains for Optimal Nutrition.” At first, it may seem strange soaking your flour, but do it just one time and you’ll be hooked on how easy, delicious and nutritious it is!
Ingredients
- 1 cup organic whole Spelt flour
- 1 cup organic Kamut flour
- 2 cups plain organic whole milk kefir (or cultured buttermilk)
- 3 tbsp pure organic pure maple syrup
- 2 eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1/4 tsp aluminum-free baking powder
- 1/4 tsp Celtic sea salt
- 3 tbsp ground flaxseed
- 2 tbsp melted butter (or coconut oil)
Instructions
- Add flour to a large ceramic (or glass) mixing bowl and gently stir in Kefir and maple syrup, until well blended. (Will resemble a very sticky dough.) Cover the bowl and place it in a warm area of your kitchen for 24 hours.
- After soaking time is complete, grab a large, sturdy wire whisk and whisk in remaining ingredients. Batter will be thick and sticky and it will take a little effort to combine. Allow batter to sit about five minutes to rise. (Why not, cut up some fresh fruit while you wait.)
- Cook on a hot, buttered griddle or cast iron skillet. Soaked-grain pancakes take a bit longer to cook than regular pancakes, and have a slightly chewy texture and mild sour taste, similar to buttermilk pancakes.
Notes
Tip for adding fruit to pancakes: Do not mix fruit directly into your pancake batter. Instead, place pancake batter on griddle, then add your favorite fruit on top (such as fresh blueberries or sliced strawberries or banana). Then flip pancakes when ready to be turned. This process results in the batter cooking through more thoroughly.
Time Saving Tip: Make a double batch and allow extra pancakes to cool on wire rack. Then place cooled pancakes on baking sheets and place baking sheets in freezer. Once pancakes are frozen, remove from baking sheet and place frozen pancakes in freezer-safe container. Store in freezer for up to one month. No need to thaw, simply reheat frozen pancakes in toaster oven (at 275 degrees) for a quick, healthy breakfast.
Question:
Can whole milk greek yogurt be used for the soaking process instead of kefir ?
Thanks!
Hi, Gwen! Yes, you can most certainly use whole milk yogurt for soaking. You will end up with a slightly thicker batter, which you can easily thin (if it’s too thick for you once you add all the other ingredients) by adding a little water or milk. 🙂
Wow Kelly! I doubled this recipe to have extras for a school morning and should have tripled it because it’s a big thumbs up from everyone. My family can be tough to feed, so that’s a huge accomplishment. These don’t taste “healthy” just delicious, so it’s our secret.
The yogurt worked beautifully and we made red, white and blue pancakes for the holiday today by topping these with fresh blueberries, strawberry slices and chopped nuts before flipping. I was able to serve these without syrup or butter on top because they’re good enough to stand alone. They’re filling too. It feels so great to serve grains and not feel guilty about it! Thank you again. Two more of your recipes made our holiday dinner menu for later today. I can’t wait!
You are such a sweet encourager! I am thrilled to hear your family enjoyed this recipe, Gwen! I wish you a very blessed Memorial Day! Thanks again for all your kindness! Blessings, 🙂 Kelly
This is our go-to pancake recipe! Even my Bisquick loving husband says they’re the best he’s ever had (gonna win him over one delicious recipe at a time!)!! Thank you!
Woo hoo! Now that’s progress – going from Bisquick to soaked whole grains! Keep up the great work! And that is truly the key and why I started this website – I wanted to share healthy recipes that taste good and familiar! I know firsthand from my own family of picky eaters that it’s much easier to make healthy changes by starting with your favorite recipes and finding ways to make them healthier, yet delicious!! Thanks so much for taking the time to leave a kind note! I appreciate your sweet encouragement! Blessings to you and your hubby, Kelly 🙂
Hi Kelly! I have Kamut flour but no almond flour. We usually use Wheat Montana white whole wheat…could I just sub this for the kamut and almond flours? Thanks for another great recipe!!
Hi, Christina. This recipe (power pancakes) does not call for almond flour. But you can certainly substitute the Spelt flour called for in this recipe with wheat flour and use the kamut flour you have to go along with it (as directed in the recipe). In my recipes that do call for blanched almond flour, it is not possible to successfully substitute with any other flour. When it comes to gluten-free flours in particular, each behave very differently and so cup-for-cup substitutions are not possible. But if I’m misunderstanding your question, please do let me know. Lots of blessings, Kelly 🙂
Thank you! You helped so much! Going to try these this week!
Anytime! Hope you enjoy them! Blessings, Kelly 🙂
Question: Can you replace the kefir/buttermilk with plain yogurt? Thanks much!
Hi, Kim. You sure can. The batter may be thicker, but if you find it too thick after adding the eggs, etc., just use a little water to thin it out a bit. Enjoy! Happy New Year! Blessings, Kelly 🙂
Hi can you sub the kamut for whole wheat or rye flour (I havent used rye yet). I do have the Spelt flour though.
I haven’t tried using rye, but you can certainly use whole wheat in place of kamut. The combo of spelt and whole wheat should work quite well. Lots of blessings, Kelly 🙂
Hi Kelly,
These sound fantastic! We have dairy intolerance in our family. Have you tried these with a non-dairy milk + ACV or water + ACV?
We do LOTS of oatmeal for breakfast and it’s so nice to switch it up a few times a week. Thanks for creating this recipe!
Thanks!
Katie
Hi, Katie! I haven’t personally tried these with a non-dairy milk and ACV, but I bet they’d be delicious with coconut milk + ACV. I use that combo to make my soaked granola recipe and it is really yummy. I’m sure you know this, but just incase, you’ll want to be sure to use pure coconut milk (canned) not the coconut milk beverages sold in the cold case (such as Silk or SoDelicious brands), as real coconut milk has a higher fat content and is much healthier. Lots of blessings, Kelly 🙂
How much ACV to coconut milk?
Hi, Sheree. It sounds like you want to substitute coconut milk for the kefir (or buttermilk) called for in this recipe? If so, here’s a link for how to make coconut milk buttermilk. Then just substitute it for the kefir in this recipe. If this is not what you were referring to, feel free to email me. Blessings, Kelly 🙂
http://thecoconutmama.com/2012/11/dairy-free-buttermilk-replacement/
hi! If you have sprouted spelt flour can you use that instead of the combo and no soaking? If so, how would I adjust the recipe? Would I still add maple syrup but no kefir?
Hi, Leslee. Great question! Yes, you can make this recipe using sprouted flour. I’ve actually made these many times using sprouted spelt and made no adjustments to the recipe (other than not soaking). I just combined everything and ladled onto pre-heated griddle. YUM!
Made these tonight for breakfast dinner and they were great! Was out of kefir so I used my plain yogurt instead and they still came out great. Loved using my sprouted flours too. 🙂
Wonderful! So glad to hear you all enjoyed this recipe. We love breakfast for dinner too! 🙂
Hi Kelly!
I am new to your sight and am loving it!! I am also new to real food/natural food cooking (and so is my family). So far, my very picky 7 year old is not on board so I am so encouraged by many of your recipes I see! Being new to this type of cooking, I was wondering where you can find things like almond, Spelt, and Kamut flour. Is it sold in your average super market or do I need to go to a store like Whole Foods? Also, do you have any cost effective suggestions for these ingredients as my previous experience has lead me to believe that they can get expensive.
Thank you,
Faith
Hi, Faith. Welcome! So glad you’re here. I definitely agree that sourcing real foods is important, as purchasing them at Whole Foods type markets can get expensive. That’s why I recommend buying staples in bulk. I’ve written a couple of articles on real food budgeting that may be helpful to you.
• Real Food on a Budget: http://thenourishinghome.com/2012/03/8-tips-for-real-food-on-a-budget/
• Buying in Bulk: http://thenourishinghome.com/2012/03/real-food-on-a-budget-part-2/
I purchase the majority of my staples via Azure Standard which is a bulk foods co-op. You can check to see if they’re available in your area: http://www.azurestandard.com/. Of course, online sources are often less expensive than local markets too, which is why I get blanched almond flour from Honeyville Farms, just click on the link in any of my recipes and you’ll find them. I wait until they have sales – just sign up on their email list and they will email you when they have a sale. Again, it does take a little time to investigate the resources available in your area and online, but it is possible to follow a real food diet on a budget.
Many blessings to you, Kelly 🙂
Loveliest pancakes! Thank you. My husband oversees an organic flaxseed farm where golden and brown flaxseed are planted and produced and packed on the farm… All the goodies from oil to flour! Lovely to have added it to this recipe and it was soooo yumm. I normally sneak it into smoothies with no complaint from four hungry tummies and love baking with spelt too as I have one daughter with sensitive tummy. Now we all benefit from this great flour.
Still heaps left for my husband when comes in for his morning break.
Thanks, Elle! So glad your family enjoyed this recipe. What a blessing you have such wonderful access to healthy real foods! 🙂