This post is part of a series. To buy Volume One of the e-book containing several REAL FOOD 101 tutorials, click here: REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared.
There’s nothing quite like a short stack of fluffy pancakes for breakfast. Warm, dripping with melted butter and real maple syrup, not to mention the option of fresh fruit and raw cream whipped to perfection: pancakes may be the best food on the planet. I mean, really.
Okay, maybe I’m exaggerating a little bit, but still. Pancakes are not only an essential part of a traditional breakfast, they are the perfect food to eat first thing in the morning. You want to stick to low-moisture foods for breakfast. Save your smoothies and bowls of granola for lunch!
Why? Good question.
It has to do with metabolism. The best time of day to eat something carbalicious is first thing in the morning. This is because your temperature is the lowest first thing in the morning, and dense carbohydrates with a low moisture content (like pancakes and waffles) will get your temperature rising. And a hotter temperature means a better metabolism.
In general, you want to have less liquid in the morning. Any liquid you do have, should be milk or watered down juice, not plain water. Water can cause your blood sugar to crash, and your temperature to plummet. Smoothies may be quick and easy in the morning, but they may cause you harm an hour or two after you drink them. Skeptical? Pay attention to whether or not your temperature dips, your energy wanes, or your hands and feet get cold around 10am.
So stop fearing carbs, grains, and big breakfasts. Instead, embrace the toasty temps! Enjoy a pile of pancakes smothered in syrup and melted butter. Enjoy every bite as you feed your metabolic health. But most of all, have fun. Pancakes are just plain tasty, but they’re also versatile. Make silly pancakes for your kiddos, or add blueberries or homemade chocolate chips.
- measuring cups and spoons
- large mixing bowl, wooden spoon, kitchen towel, large dinner plate
- cast iron skillet, ladle, spatula
Whole Grain Pancakes
2 cups freshly ground flour, or sprouted flour (buy whole grains here, how to make sprouted flour here, healthy whole grains course here)
2 cups buttermilk (how to make buttermilk here, buy buttermilk starters here)
2 tablespoons really soft or melted butter (buy grass-fed butter here)
2 tablespoons whole cane sugar, optional (buy whole cane sugar here)
1 teaspoon vanilla, optional (buy organic extracts here)
1 teaspoon baking soda (buy aluminum-free baking soda here)
1 teaspoon baking powder (buy aluminum-free baking powder here)
3/4 teaspoon sea salt (buy unrefined sea salt here)
- In a large mixing bowl, stir the flour and the buttermilk together with a wooden spoon. Cover the bowl with a kitchen towel and weight the towel down with a dinner plate. Place on the counter at room temperature in a warm place, or use a dehydrator set on the lowest setting (around 85 degrees). Flour must soak in a warm place to make sure that the phytic acid is neutralized properly.
- The next morning, uncover the soaked flour and add the eggs, butter, sugar, vanilla, baking soda, baking powder, and salt. Mix well and set aside.
- Heat a cast iron skillet to medium-low heat. Add a pat of butter and swirl to coat the bottom of the skillet.
- Pour the pancake batter into the skillet in small rounds. The pancakes are ready to flip when the bubbles rising in the batter start to pop. Serve with fresh fruit, sweetened whipped cream, butter, maple syrup, fruit syrup, sorghum, or any combination of yumminess you can think of!