Friday, November 12, 2010

Soaked Wheat Pancakes

Say what? Soaked Pancakes? I have to tell you when I first heard of soaking wheat bread overnight I was skeptical. Soak it in what? Milk? Water? Buttermilk? I finally learned that buttermilk or water with whey (the runny part of yogurt) or even water with lemon will do the trick. Then the next step is to leave it on the counter loosely covered for at least 24 hours. Sounded pretty strange to me. So I kept digging and found out the 'why' behind soaking your wheat. Grains, nuts and legumes all contain something called phytic asic. This is something that isn't easy to digest for humans that only have one stomach. Not only is phytic acid hard to digest, when it is in your system, it robs you of other minerals such as calcium and magnesium.

Have you ever heard of soaking beans over night to make them more tender? The reason that our grandmas and great grandmas did that wasn't to just make them tender, it actually was breaking down the phytic acid. They may not have known the science behind what they were doing, but through trial and error our ancestors were pretty smart people! Now we know that all grains, seeds, nuts, and legumes should be soaked before digested.

Which brings me back to my recipe....

Soaked Wheat Pancakes

2-3 cups of whole wheat
enough water to fully absorb into the wheat
2-3 tbsp whey

1 egg
2 tbsp butter
2 tsp cinammon
1/4 cup honey
1 tsp baking powder
pinch of salt
splash of vanilla
(raw) milk to thin if necessary

The morning before, place whole wheat flour in a bowl. Mix water and whey together and pour over wheat. Stir thoroughly to get all of the flour wet. It is actually pretty hard to stir. But it should be wet enough to be a gloppy dough, not runny. Cover and let sit on the counter over night.

The day you make the pancakes. In a large bowl, whisk the egg. Add melted butter, honey, cinnamon, baking powder, salt and vanilla. Whisk thoroughly. Add gloppy wheat dough from yesterday. I ended up getting out my hand mixer to try and get the dough to incorporate. For a minute there I thought it was alive! It is a strange dough the first time you do it! Finally I got it incorporated but it was still too thick to make pancakes with. I added a splash of milk and got a great pancake consistency batter! Cook on a greased griddle just like you would any pancake.


  1. That sounds interesting. How did the texture turn out comparatively? With whole wheat you would expect them to be heavier anyway.

  2. the soaking makes the wheat a lot lighter. Basically since it is breaking down the enzyme that is hard to digest, it is also what makes the wheat more heavy to begin with. These were very light pancakes, the girls loved them. (I tasted one, but since I'm doing low-carb right now I didn't get to enjoy too much!)


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