“Buttermilk” Amaranth Pancakes

"Buttermilk" Amaranth Pancakes

"Buttermilk" Amaranth Pancakes

Though I haven’t written about it in awhile, I have been experimenting with recipes from the Sally Fallon cookbook Nourishing Traditions and at the same time tweaking some of my old recipes. Here’s an adaptation of my old brown rice flour & amaranth pancakes using the traditional method of soaking the flour overnight.  This accomplishes two goals: it makes the grain easier to digest and gives the pancakes a sort of “buttermilk” flavor, which reminds me of my mother’s pancakes (one of her more successful recipes) when I was growing up.  The process of soaking flour in a cultured medium removes most of the anti-nutrients such as phytic acid, a component which makes the grain difficult to digest and prohibits absorption of nutrients. The yogurt cultures break down these acids and release the vitamins for assimilation.

 

The culture medium with which I soak the flour is a spoonful of plain goat’s milk yogurt mixed with water.  Many people who avoid dairy find that they can tolerate goat’s or sheep’s milk products, especially if they are cultured. However, if this is not an option for you, try using lemon juice or apple cider vinegar instead. (I have not personally tried that so I cannot attest to the results, but Sally Fallon suggests doing that in some of her recipes.)

 

Ingredients:

1/3 cup amaranth flour (I grind whole grains in my coffee grinder)

1/3 cup brown rice flour

1/2 cup filtered water

1 Tablespoon plain goat or sheep’s milk yogurt

1 egg

1/2 tsp cinnamon

1/2 tsp baking powder

1/4 tsp sea salt

Coconut oil or bacon fat (gasp!) for frying

Fresh berries

Combine the two flours in a clean glass bowl. Stir the yogurt with the water and mix until dissolved; pour over the flours and mix well. Cover and set in a warm spot overnight.

In the morning, beat in the egg and add the remaining ingredients.  My husband usually fries up some bacon in our cast iron skillet and we use a little of the fat to fry the pancakes.  It is yummy and they do not usually stick to the pan. However, you can use coconut oil or another cooking oil instead if you choose.

Top with a little pat of cultured butter and some fresh berries. If you choose to use sweetener, a touch of real maple syrup will go a long way. I now prefer to use a little maple syrup sparingly rather than agave nectar, which is much more processed. However, the claim is still that agave is lower-glycemic if you prefer that instead.

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5 Responses to ““Buttermilk” Amaranth Pancakes”

  1. TrishDSugrFree writes:

    I love your yogurt-soaking idea! Will try it soon. My daughter and son-in-law use maple syrup exclusively because they live in Vermont and are pretty sure it’s processed at low temperatures. Sometimes they even make it themselves (labor intensive!). I use organic Volcanic Nectar Blue Agave from GlobalGoods.com. Although I do not believe agave nectar is sustainably harvested anymore – due to huge U.S. demand – I need a hypoglycemic product, and this one is produced below 118 degrees and maintains its essential enzymes. GG is also a good source for vanilla and coconut oil. And, no, I don’t have any kind of financial arrangement with them, I just think they are honest and ethical!

  2. Angie writes:

    Hi Trish, thanks for the agave recommendation!

  3. michael writes:

    I tried your recipe today and it turned out to be amazing. However my husband likes his pancakes sweet. He has weird taste in food. So i just used this natural sweetener i otherwise use called Natvia http://natvia.com/
    My pancakes still turned up super tasty..

  4. Shaina writes:

    If I used kefir instead of yogurt would I still need to dilute it? Could I just use 1/2 cup+1 tablespoon kefir?

  5. Angie writes:

    Hi Shaina, yes I would dilute kefir the same way, 1 tablespoon per half cup water. Good luck!

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