To make this recipe, you'll first need a sourdough starter. For directions on how to make a sourdough starter, check out this in depth tutorial here. It's actually quite simple to make a sourdough starter, and once you have one, it lasts years. In fact, sourdough starters have traditionally been passed down through families, from generation to generation. Natural sourdough is much better for you than regular bread. I'm going to make a bold statement here and say the only bread you should be consuming should be made with whole ingredients (e.g. flour, salt, water) and naturally fermented or sprouted. True sourdough goes through a natural fermentation process which breaks down the phytic acid found in bread, making the bread much easier for our systems to digest and making the nutrients found in the whole grains available to us. This is how bread used to be made before instant yeast was created, and one of the reasons gluten intolerance wasn't an issue for our grandparents' generation. Unfortunately, this bread is much harder to obtain since its a lengthier, more labor intensive means of baking bread. Read more about the process here.
I found this recipe here, one of my new favorite blogs. I only modified the recipe slightly, adding in buckwheat flour because, 1. we love buckwheat, and 2. buckwheat is an even healthier grain than whole wheat flour IMO. It gave the pancakes a lovely earthy flavor, very very hygge.
So now for the recipe (trust me it's so delicious, it was worth all the reading to get to it).
- 1 cup sourdough starter
- 1 1/2 cup whole wheat flour
- 1/2 cup buckwheat flour
- 2 eggs
- 1/4 cup melted coconut oil
- 2 tbs honey
- 1/2 tsp salt
- 1 tsp baking soda
Directions: The night before take 1 cup of active sourdough starter and add the 2 cups of flour to it. Mix thoroughly, set aside and cover in plastic or with a towel to sit out overnight (for at least 8 hours). The flours will ferment overnight naturally breaking down the phytic acid and making it easier for your body to digest the next morning. The next morning add the remainder of the ingredients to your sourdough mixture, add the baking soda last. The mixture will foam when you add the baking soda. This is a good thing : ) Then, ladle out batter onto a buttered or coconut oiled skillet and flip after the batter has formed bubbles and the bubbles have popped. Make sure the skillet has had proper time to warm up before you add the batter. Directly after you ladle out your batter onto your skillet is the perfect time to add anything you want (e.g. nuts, berries, chocolate chips). We kept it simple and added blueberries but the sky's the limit. Have fun with it. These are so good! I hope you enjoy them!