1-1/2 cups buttermilk, kefir, yogurt or alternative acid medium
2 tbsp coconut oil or olive oil
1 tsp vanilla extract
1-1/2 cups raw whole grain (1 cup kamut & 1/2 cup oats is our favorite!) or approximately 2-1/4 cup flour (you can also use brown rice and/or millet for a gluten free alternative- the possibilities are endless!)
Combine the above ingredients in your blender and blend for 3 minutes if using whole grain, or 1 minute if using flour. If you are using flour, you may just want to combine with a mixer. Cover and allow to sit for 12-24 hours.
In the morning, add the following ingredients and blend for 1 minute:
1 egg, optional or additional liquid (just enough til it begins to swirl in a vortex)
3-1/2 tbsp sorghum syrup or molasses
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
Finally, very briefly blend in the leavening ingredients below:
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
If desired, you can add 1-2 Tbsp ground flaxseed to boast nutrition and fiber.
Prepare the pancakes on a warmed, lightly greased griddle. This recipe makes approximately 15 pancakes
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