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Recipe: Activated Pancakes
19 January

Recipe: Activated Pancakes

Pancakes with Activated Grain


2 cups whole spelt or whole wheat flour (preferably freshly ground)

2 cups buttermilk, natural unsweetened yoghurt or kefir

2 eggs

½ tsp. sea salt

1 tsp. baking soda

2 Tbsp. melted butter

Choice of your favourite toppings



  1.      Soak flour in buttermilk, yoghurt of kefir in a warm place (room temperature in summer, warm room or hot water cylinder in winter) for 12 to 24 hours.
  2.      Stir in other ingredients and thin to desired consistency with water.
  3.      Drop dollops of dough into a hot, oiled pan (use coconut oil or butter).
  4.      Cook on one side until the pancake is nearly cooked through then flip and cook on the other side.
  5.      The texture will the chewy and taste pleasantly sour.

For a nutritious lunch serve with a salad and stir fried vegetables. I used seasonal vegetables and herbs from the garden and sprinkled that with a bit of cheese and 100ml of cream from our lovely dairy cow (thanks Lulu it was delicious).

For a sweet version serve with melted butter, maple syrup, or honey, seasonal fruit, berries and whipped cream. Delicious!


Variation: Crispy Pancakes

Let pancakes dry out in a warm oven (80-100 °C). These make delicious snacks for the kids lunchbox.




Reasons for activating the grain

The process of mixing the flour with yoghurt, buttermilk or whey, activate the enzyme phytase, which works to break down phytic acid in the bran of grains. Sour milk products also provide lactic acid and lactobacilli that help break down complex starches, irritating tannins and difficult-to-digest proteins. Soaking increases vitamin content and makes all nutrient in grains more available. This method has the further advantage of so softening whole meal flour that the final product is often indistinguishable from one made with white flour. 

Out of the book by Sally Fallon: "Nourishing Traditions"

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