Easy Recipe
Prep Time
5 minutes
Wait Time
8 hours
Cook Time
10 minutes
12 pancakes

Griddle cakes, hot cakes, pancakes—they are all the same thing—a whole grain flour mixture usually made into a thin batter with milk and eggs. Back in the day when raw milk soured naturally due to lack of refrigeration and farm fresh eggs were outside your back door, pancakes were made because those ingredients needed to be used up. Soaking your grains overnight in some sort of acidic liquid begins to break down phytic acid and release some of the grain’s minerals. Feel free to substitute other whole grains for the ones used in this recipe.


Day 1

½ cups quinoa
½ cups buckwheat groats
½ cups rolled oats
1 cups plain kefir  (or yogurt, cow, goat, or coconut) 
½ cups filtered water

Day 2

2 large eggs
1 tablespoons maple syrup (or honey)
¾ teaspoons baking soda
¼ teaspoons sea salt
butter (or coconut oil for cooking)