Healthy Waffles and Pancakes Recipe!
I use this recipe for waffles OR pancakes and it makes a lot. With the extra batter I make more and only lightly brown them. Then when they're cool, put them into a freezer ziplock (with wax paper in between) to pull out later and toss into the toaster where they finish browning, and you have a fast healthy breakfast! (Without having to use the microwave!)
This recipe uses flour that is soaked overnight, read what that means at that link and why it's a more nutritious way to prepare the grains in your diet. Short version: “Soaking” or preparing grains like this breaks down the phytic acid in the flour so all the minerals (from a big glass of whole milk) are better assimilated. It is also helpful for those with digestion problems, as this method is a way to partially “pre-digest” the grains.
Soaked Pancakes or Waffles
Ingredients for Part One:
- 2 cups whole wheat pastry flour or my new favorite: grind 1 cup soft wheat berries – get soft wheat berries here
- 2 cups whole milk preferably raw milk (remember, low-fat dairy is not healthy!)
- 5-6 ounces plain organic whole-milk yogurt buttermilk, or kefir
Ingredients for Part Two:
- 4 eggs preferably from the farm/pasture-fed
- 1 teaspoon vanilla Get organic vanilla here.
- 1 teaspoon sea salt Get real sea salt here.
- 1 Tablespoon baking powder Get aluminum-free baking powder here.
- 1 teaspoon baking soda Get baking soda here.
- 2 cups white unbleached flour or my favorite, All-purpose einkorn flour. (Get unbleached white flour here or get Einkorn flour here.)
- The night before mix together the Part One ingredients until moist. Cover and set overnight on the counter in a warm spot, for at least 7 hours.
- Just add the Part Two ingredients to the Part One mixture and mix well.
- Then fry them in a griddle or pan 'til golden brown on each side.
Also, be sure to use real butter on top and real maple syrup! Most other syrups have high fructose corn syrup, a known heart-killer sweetener! Real maple syrup is all-natural.
It took me a while to perfect this, the way I used to make it was too sour. This is just right and the kids love it. I fry the pancakes in butter (or the no-flavor coconut oil) on a hot griddle so they get crispy on the edges, yum! We like them with lots of local blueberries stirred into the batter, too!
More you might like:
- Another great pancake recipe, only this one uses a variety of grains and is 100% whole grain, too!
- Meatless/Vegetarian/Lenten Meal Ideas
- Have you heard of Weston A. Price?
- Kelly's Cilantro Ancho-chili Lime Mayo
- Recipe for popcorn with coconut oil
Hi Kelly, can I ask something. I have soaked, dehydrated and ground up my white wheat berries. They have a gritty sand, like texture now. Is that normal? I have cooked things with them and it’s really not pleasant because of the crunchy bits in it. Would soaking the flour change this texture or have I not ground it properly? I ground it for about 3 minutes in the thermomix. Thanks for your help!
Hmmm, I’ve never had that happen before… Maybe your mill just didn’t grind it small enough…?
Sorry I’m not more help!
Lori @ The Davidson Den says
No oil in the batter?? Every non-soaked pancake batter I’ve ever made has called for a few tablespoons of oil. Just wondering your thoughts. (If I completely understood the science of cooking–like the Amazing Alton Brown–then I’d know what to do about the oil, I guess.)
It sure wouldn’t hurt any recipe to add some butter or ghee! I usually generously butter my frying pan or waffle iron as I add more batter. 🙂
[email protected] says
Just wanted to say that I love this recipe! I’ve made several batches of waffles over the last few months and must say that we all enjoy them!! They freeze well, too!! Thank you for the recipe – wouldn’t change a thing!!!
Yay! Thanks Kelly!
OK….Rookie here. I am not yet at the point of using Raw Milk…we have lived on nonfat and are slowly working our way up to raw whole milk. I really want to try this recipe..BUT the thought of leaving Flour, Milk and Yogurt sitting out on my counter all night is so contrary to what I have always thought to be right about dairy products and refrigeration that I am very squeamish about trying it. Please, can someone tell me how/why this is safe? Thank You!
Great question, I’m going to turn it into a post, look for it soon! 🙂
Thanks. I’ve never made waffles, so pardon this question, but do you need more batter to make one waffle versus one pancake? If so, that will affect the yield. Could you give me a guesstimate for how many waffles this will make, if it varies from the pancakes? Thank you!
I forgot to use the “reply” thingy last time, still getting used to this plugin…
OK, I’d say that one Belgian waffle (they’re bigger and that’s what my waffle maker is) equals one medium-ish thick pancake, or if the batter is more thin (depends on how you like them), one larger pancake. (“Medium” meaning 4″ or so, “Larger” meaning maybe 5-6″ in diameter or so.)
Hope that helps!
Sorry, I’m rotten about remembering to add that to my recipes!
A completely wild guess is that this would make about 12 medium-ish sized pancakes. For that many people I’d make 2-3 batches, depending on how hungry they are, and remember the batter keeps well to make more for breakfast the next day, too. 🙂
What is the yield for waffles with this recipe? I’m fixing it for a crowd (10 adults, 3 children) and need to know how many batches I should make. Thanks!
OOhhhh these sound great! Thanks for the tips, and I’ve never seen aluminum free baking soda before… do tell! A whole foods store?
Question: Do you need to do any soaking when using ground flax seeds?
I buy Rumford’s brand of aluminum free baking powder, I actually can get it at my local grocery store.
I’m guessing flax seeds should be soaked, but I’ve never used much flax so I’m not sure. Maybe someone else knows? (Try googling “Weston Price flax”, I can’t now, have to get tomorrow’s post done!)
Lisa Imerman says
In general when making waffles vs. pancakes you need to have more oil in the batter, the difference in a nice crispy waffle with a soft inside vs. a pancake is the higher amount of fat in the batter. I usually add a bit of coconut oil to my waffle batter and it gives it a nice sweetness.
Hi Abu, I’m glad you found your way here!!!
Abu Garcia says
Hi, I discovered your site a week or two ago and have read all the posts and comments steadily. I thought would post my firstpost. Not really sure what to write but anyway. Interesting site. Will come back in a while to hear what else youve got to tell me.
Kelly the Kitchen Kop says
I used the standard 32-ounce size jar. I’ve always needed to double recipes cuz we had 7 kids. In fact I’m having a bit of trouble making less now that our 2 oldest sons are married. :0)
Kelly the Kitchen Kop says
Oh, yah, you did say blender didn’t you? I was thinking mixer in my head. If you double the batch, does it all FIT into a regular sized blender? Or is an Osterizer bigger?
Hi again, Kelly. The recipe actually uses a blender. I convinced my husband I needed a new Osterizer, so I could make these yummy pancakes! :0) And, I doubled the recipe.
Kelly the Kitchen Kop says
I’ve been experimenting more with alternative grains these days and look forward to trying this recipe… after I get a new mixer. 🙂
Hi, Kelly. Here is absolutely the best super simple whole grain waffle/pancake recipe ever, from http://www.suegregg.com
Master this recipe and you will be well on your way to making a successful transition to whole foods cooking! Do it with your children from the very first try. They will be fascinated with the process. No grain mill needed. An Osterizer (450 watts with glass bowl from Internet, Kmart, Walmart etc. $25-$35) blender works well. Use any grain or combination of grains. [Note from Barb: I used rolled oats and brown rice] From our Breakfasts cookbook.
AMOUNT: 3 – 4 Servings ( 8–6" pancakes or 3 to 4–7" waffles )
1. Place in blender; blend at highest speed 3 minutes (less in a Vita-Mix or Bosch), while adding enough liquid to maintain a vortex:
1 cup buttermilk or yogurt thinned with water to same
consistency or 1 1/4+ cups for waffles–a thinner batter is best
(Non-dairy allergy alternatives: rice, coconut, almond milk, apple juice or apple sauce + 1 Tbsp. vinegar)
1 tablespoon olive oil (optional, but recommended)
1 teaspoon vanilla extract (optional for flavor, omit with buckwheat)
1/2 cup uncooked rolled oats or whole oats or other grain
1/2 cup buckwheat, brown rice, corn, millet, or other grain
These are raw whole uncooked grains, not flour! We urge you to experiment with millet, barley, spelt, and Kamut
Kelly the Kitchen Kop says
I’ll bet the kids loved the real whipped cream and didn’t even realize how healthy their treat was!
I made these for a great weekend breakfast! We topped them with butter, maple syrup, and *gasp* whipped cream made with our raw cream and maple syrup. They were awesome! I did have to add a little milk to thin the batter a bit.