A stack of pancakes – do you agree it’s one of the more universally appealing breakfasts? For me, this is true not only because you can vary the thickness, sweetness (or savoury-ness), size, toppings, amount, and ingredients to suit almost anyone, but because it is a labour of love to stand there, mix them up and make a whole stack! Given that it is Pancake Day tomorrow, it seems a perfect opportunity to make the effort. I particularly like this recipe though because it really cuts down the time spent in the morning putting all the bits together, and essentially almost takes you straight to flipping.
I was inspired by the ever wonderful and fabulous Sally Fallon and her bible cookbook ‘Nourishing Traditions’ with this pancake recipe. Continuing the soaking theme from last week, soaking the grains for these pancakes not only increases nutritional value and makes them easier on digestion, but as I mentioned it also saves time in the morning!
You can use different whole grains to make these if you prefer, or make them into savoury delights by adding a few shredded veggies, herbs or spices!
Overnight Lemon and Blueberry Pancakes
1 cup rolled oats
1 cup quinoa
2 cups water
2 tbs yoghurt with live cultures, milk kefir or lemon juice
2 free range eggs
1/4 tsp sea salt
1/2 tsp baking soda
1 tbs maple syrup
1/4 cup coconut milk (or milk of your choice)
Zest of one lemon
1/2 tsp pure vanilla
Blueberries, lemon juice and maple syrup for serving
Rinse the quinoa well and add to a large bowl the the oats, 2 cups of water and the yoghurt. Cover with a clean tea towel and leave to soak on the bench overnight, or for around 12 hours. Measure out and add the rest of the ingredients (except for the baking soda), to a bowl and leave covered in the fridge.
Rinse the grains well in a fine mesh strainer, discarding the soaking water. If you don’t do this the pancakes will be quite bitter. Add the grains and the rest of the ingredients, including the baking soda, to a blender and blend until smooth. *Note: if you used only oats as your grain, the rinsing is not necessary. Just add the oats and soaking water to the blender, and omit the 1/4 cup coconut milk.
Using coconut oil, butter or ghee in a frypan over medium heat, add around 1/4 cup of the pancake mix at a time to the frypan. Cook for 2-3 minutes each side, or until nicely golden. You will need to have the pan hot enough to cook them at a good speed, but not too hot that they burn before the middle is cooked. If a drop of water sizzles on the frypan, that’s generally a good ballpark.
Top the pancakes with blueberries, lemon juice and maple syrup as desired. Yoghurt would also be delicious! These pancakes have a lovely, slightly sour flavour because of the fermenting, which combines really well with the lemon and blueberries. x