These are sprouted buckwheat and homemade buttermilk pancakes. Delish, nutritish, real food. Yep, the buttermilk is homemade. Over a few days sitting in the fridge, it thickened, like yummy creamy yoghurt, so I dolloped extra buttermilk over the pancakes like a boss! Check out how I made the homemade butter and buttermilk here: https://facebook/karlieeattolive/photos/a.575709482489944.1073741829.555602084500684/721943661199858/?type=3&src=https%3A%2F%2Ffbcdn-sphotos-f-a.akamaihd.net%2Fhphotos-ak-xfp1%2Ft1.0-9%2F10403079_721943661199858_1553717393574432589_n.jpg&size=720%2C720&fbid=721943661199858 These raw buckwheat groats sat sprouting on my kitchen bench for over 30hours in preparation to be ground into a thick, pancakey pulp. Sound like a lot of work? Well it isn’t. Just takes a wee bit of foresight - whack the groats into some liquid the day before, go out and enjoy this lovely Sydney sunshine & leave it to do its thang. They’ll ready the next morning to be blitzed into a healthy, easily digestible pancake batter. Despite the name, buckwheat is gluten free and is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are eaten, it is referred to as a pseudocereal, in the same ilk as quinoa. It has quite a high GI, contains a lot of carbohydrate and requires some preparation to be properly digested by humans (soaking, sprouting). Read more: marksdailyapple/dear-mark-visting-family-primal-compromises-and-grain-alternatives/#axzz363hjrrjG Sprouted flour is easily digestible and more nutritious than unsprouted grains and flours. Sprouting increases the vitamins and enzymes in the grain, which makes it easier to digest. Furthermore, sprouting neutralizes enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc. It also tastes better! The natural flavours of the different sprouted grains are more pronounced. Conventional flour is often bleached and/or refined and can be rancid (full of free radicals) due to the high temperatures used in processing. Nuts, grains and seeds are transformed into a living food when sprouted and fermented. The healthiest way to eat grains is to soak, sprout and ferment them. Traditionally harvested grains were left out in the field after they were threshed, left to the elements to soak up the rain and ferment in the paddock. This made them easier to digest. Nowadays, grains are immediately collected and neither sprouted or fermented, so they can cause digestive problems to people, particularly if you have intolerances. That’s why traditionally prepared sourdough bread is a healthier option because the grains were fermented and cultured (not the way they make it Coles, sorry). Read more about traditional (healthier) preparation of “grass babies” here: marksdailyapple/soaked-sprouted-fermented-grains/#axzz363hjrrjG I’ll be honest, I played around with quantities for this batter, so I’m sorry if I can’t be exact. Here’s a rough guide: INGREDIENTS 1 cup sprouted buckwheat groats (soak for over 24hrs, drain, then sit on bench for another day or so) 1 cup buttermilk (pref homemade) 1/2cup coconut flour 1-2 free range eggs 1 tsp baking soda METHOD Combine all ingredients in blender. Pan fry on low heat in plenty of grass fed butter (I used my homemade butter, see first link above for how-to). Serve with fresh fruit and dollops of homemade buttermilk/butter/cream/coyo/yoghurt or other toppings of your choice.
Posted on: Sun, 29 Jun 2014 04:21:12 +0000
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