Soaked Flour Pancakes

Posted by Susan Chilcoat on

In my journey to keep myself and my family as healthy as possible, I have been doing a lot of research into traditional eating and health. This has led me to Weston A. Price and the book and blog Nourishing Traditions by Sally Fallon Morell. The need for fats and traditional cooking methods is pretty compelling. This way of eating is kinda like Paleo on steroids.

We started eating this way by adding good fats back to our diet – butter, coconut oil, and olive oil (ok so I was already using olive oil). The next step for us was to cut WAY back on unhealthy carbohydrates and add healthy ones back in. We don’t eat nearly the amount of bread, crackers, etc. that we use to eat but I wanted to make what we were eating as healthy as possible. This led me to soaked flour.

Soaked flour is basically fermented flour, similar to sourdough and much easier for our stomachs to break down than un-soaked flour. The science behind it can be found in the book Nourishing Traditions and in many other places. It also tastes really great! It takes a bit more thought just to make sure you get things started at the right time but it does not take any longer to prepare once the flour is ready.

My pancakes may not be the prettiest ones but they really taste great prepared this way. Are you ready to give it a try?

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