Soaked Blender Pancakes

I have this book; Nourishing Traditions. I read through it every now and again because I find the information so valid, it just makes good sense. But the sense is so overwhelming. I am so far from where I want to be...still. I felt I was ready to take the next step, so I dusted off that yellow cookbook and found what I was looking for.

I am ready for the benefits of soaking grains and beans. The reason being the natural phytic acid that is present to prevent them from sprouting prematurely. This acid is an anti-nutrient, meaning it blocks the absorption of nutrients on your body. Soaking grain and beans in a slightly acidic solution (vinegar, lemon juice, cultured products) for 12 to 24 hours breaks down the phytic acid for ease of nutrient absorption and digestibility.

So I have had some messes as I experiment with my own recipes and try to change them to incorporate this soaking method. But alas, success...more than success. These pancakes are hands down the best I have ever had! It takes planing ahead and I am slowly getting the hang of it. It takes an extra step in the already elaborate meals I plan. It definatly takes the love of health and good food to drive me in my quest for knowledge.

What is your latest quest you have set out to master in the name of health?

1 cup kamut

½ cup barley

¼ cup amaranth

1 ½ cup kefir

1 cup milk

2 eggs

2 tablespoons coconut oil

2 tablespoons real maple syrup

½ teaspoon salt

2 teaspoons vanilla

1 teaspoon baking soda

Sometime the day before, place grain and kefir in blender, mix on low until combined and cover. In the morning add milk, eggs, oil, syrup, salt and vanilla. Blend for 3 minutes until very smooth. Add baking soda and powder and pulse until combined. At this point the batter will start to grow so you may need to transfer it to a large bowl. Pour/ladle onto a preheated 350 degree skillet and cook on each side for 1 minute. For extra crispy edges, brush pan with butter or coconut oil.

This post is part of Real Food Wednesdays.