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Fermented Whole Wheat Pancakes + Introducing Grapewood Farm
Rebekah KukRebekah Kuk

Fermented Whole Wheat Pancakes

Learn how to make nutritious fermented pancakes without a sourdough starter by using liquid whey leftover from straining yogurt.
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Prep Time 5 minutes
Cook Time 10 minutes
Combine the flour and whey the night before, and let sit out at room temperature. 1 day
Servings: 4
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups whole wheat flour I love Grapewood Farm’s whole unsifted hard red wheat flour
  • 2 cups liquid whey The liquid that comes out of straining homemade yogurt. Can also use thinned yogurt or buttermilk.
  • 1/4 cup melted butter or coconut oil Plus extra for cooking the pancakes.
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt

Equipment

  • Large skillet or griddle

Method
 

  1. The night before making these pancakes, combine the flour with liquid whey (or thinned yogurt or buttermilk). Let sit at room temperature for at least 8 hours to ferment.
  2. In the morning, preheat a large pan or griddle over medium heat. Add the remaining ingredients. Whisk well to combine.
  3. Add butter or coconut oil to pan/griddle and drop 1/4 cupfuls of batter into pan. Cook for about 2 minutes until bubbles appear on top. Flip, then cook about 1 minute longer. Continue with remaining batter until finished.
  4. Serve with butter, fresh fruit, and/or real maple syrup or honey.

Notes

*Grapewood Farm is my first choice when it comes to flour, whether it be modern grains, ancient grains, or rye. They grind the wheat before they mail it, which keeps the nutritional value high. 
Tried this recipe?Let us know how it was!