This simple whole-grain hotcake recipe tastes great for breakfast on a chilly morning, or for dinner when you don't have much time. Soak the flour ahead of time and whip up a quick, delicious, filling meal.
20 minutes
180 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
INGREDIENTS:
- 2 cups whole wheat flour
- 2 cups cultured buttermilk, yogurt, or milk kefir
- 2 tsp. baking powder
- 1 tsp. sea salt
- 2 eggs
- 2 Tbsp. olive oil
INSTRUCTIONS:
- In a large bowl, combine the whole wheat flour and cultured buttermilk; soak covered in a warm place overnight. A soaking time of 24 hours yields fluffier pancakes.
- After soaking the wheat, add baking powder, sea salt, eggs, and olive oil. Mix until well-combined but do not overmix.
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Cook on a hot, oiled cast-iron skillet or griddle until pancake is puffed and browned.
