Comments on: Experimenting With Whole Grains – Blender Batter Pancakes/Waffles

By: Kelly

Kelly — Tue, 09 Jun 2009 15:37:26 +0000

Barb, I’ve never heard anything about fruit juices being a good soaking medium, but I may have heard something about kombucha, since at times it is quite acidic, like vinegar. Sorry I don’t know this for sure! Maybe someone else can jump in?

By: Barb

Barb — Mon, 08 Jun 2009 13:50:39 +0000

Reading through the comments, I saw the one about using fruit juice and I wonder, aren’t most fruit juices by nature acidic? I’m only on the fringes of NT study, but would the fruit acid accomplish the same breakdown of phytic acid…or is it specifically lactic acid (dairy-based) that’s needed…oh and what about kombucha as a soaking medium ?

By: Kelly

Kelly — Mon, 01 Jun 2009 02:40:06 +0000

Thanks for the great scoop, Brian, and I love it when you comment – you were one of my very first “blogging friends”!
Kelly

By: Brian Glass

Brian Glass — Fri, 29 May 2009 11:53:52 +0000

Oh, and what I found as per Sue Gregg is that you really need to add buttermilk until you get a decent vortex - at least on my Bosch. It doesn't need to be a big vortex, it just needs to be there at least a little. If you don't get the vortex then it will be too thick. Brian Glass’s last blog post..Sports Drink Revisited

By: Brian Glass

Brian Glass — Fri, 29 May 2009 11:51:00 +0000

Kelly, I make the Sue Gregg recipe all the time. My family loves them. They like them even better than standard white-flour pancakes. My 2 favorite variations are oats+barley (2/3c barley + 1/2c oats, 1 1/2-1 3/4c buttermilk, 1 egg, 1T maple syrup, 2T coconut oil, 1t vanilla) and kamut (1 1/2c kamut, plus an extra egg). The last time I made the kamut ones my wife and I both agreed they were the best pancakes we'd ever had. But I can't get them to consistently turn out that way for some reason. When you add an extra egg as I do with the kamut variation, don't cook them as long. They dry out faster. It does make them fluffier though. Brian Glass’s last blog post..Sports Drink Revisited

By: I “Can” ‘t Bear It! « Local Nourishment

I “Can” ‘t Bear It! « Local Nourishment — Wed, 04 Mar 2009 04:14:14 +0000

[...] (More on that in another post.) I found the recipe at Sue Gregg’s site, thanks to a link from Kelly. Now, I remember Sue Gregg from a bazillion years ago, but I don’t ever remember her soaking [...]

By: Sue E.

Sue E. — Fri, 13 Feb 2009 12:45:32 +0000

I made these for the first time this morning with the oats, spelt, and brown rice. I can’t believe how easy this is, and that there is no flour or sugar in these! My family loved them (they are used to my whole wheat pancakes anyway). I made a double batch in my 400 watt blender, which did the job, but I am pessimistic that it will make tons of batches this way. I got 24 pancakes. I could have fit 3 batches in it. I am so grateful for this recipe, and for all you do, Kelly!!
Sue E.

By: CatholicMom.com » Columnists Kelly the Kitchen Kop » Blender Batter Pancakes

Thu, 08 Jan 2009 12:02:06 +0000

[...] you heard of this great recipe for getting more of a variety of whole grains into your diet? My kids asked before bed tonight if [...]

By: Kelly the Kitchen Kop

Kelly the Kitchen Kop — Wed, 10 Dec 2008 20:10:00 +0000

Hi Krisi,

The only thing you may want to think about though, is that buttermilk is a bit acidic, and this is what breaks down the phytic acid in the whole grains. You could also use yogurt, kefir, whey, etc., but juice won’t have the same affect to make these as extra nutritious as they could be.

Buttermilk is really easy to make: http://www.kellythekitchenkop.com/2008/10/how-to-make-whole-milk-raw-milk.html

You can read more about this at my post on soaking grains: http://www.kellythekitchenkop.com/2008/11/properly-prepared-grains-fermented.html

Let me know if you have questions…all this was a totally new concept to me not long ago.

Kelly

By: Krisi and Adam

Krisi and Adam — Wed, 10 Dec 2008 20:03:00 +0000

This is a GREAT recipe. I have been making these for the past 2 years or so. I had this in my menu plan last week. We make these all the time. I hardly ever use buttermilk (since I don’t have it on hand) I use a fruit juice of some sort – what ever is open and that adds plenty of sweetness to not need syrup also. Great ideas of different grains to try with it, I have some Quinona in the pantry will have to add some of that for next time.