“Buttermilk” Amaranth Pancakes
Sunday, 31 July 2011
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.)
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
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp sea salt
Coconut oil or bacon fat (gasp!) for frying
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.