Ben's Friday Pancakes

Adapted by Bastyr student Ronit Gourarie from Rebecca Wood’s cookbook The Splendid Grain (William Morrow and Company, Inc, 1997) and Cynthia Lair, www.CookusInterruptus.com


www.CookusInterruptus.com
This unique pancake has no flour but uses highly digestible soaked whole grains. Adapted by Bastyr student Ronit Gourarie from Rebecca Wood’s superb cookbook The Splendid Grain (William Morrow and Company, Inc, 1997). Ronit routinely served these beauties to her son Ben every Friday.

  • 2/3 cup steel cut oats
  • 1/3 cup raw buckwheat groats
  • 1/2 cup plain whole milk yogurt
  • ¾ cup water
  • 1 egg
  • ¼ teaspoon sea salt
  • 2 tablespoons unrefined cane sugar
  • 1 teaspoon baking powder
  • ½ teaspoon grated nutmeg

Combine oats, buckwheat, yogurt and water in blender jar. 1 ¼ cup milk* can also be used. Cover and let soak overnight or 6-8 hours in the refrigerator.
Put blender bowl on base. Add remaining ingredients to grains and blend until smooth. Add a little water if needed. Preheat an oiled griddle or skillet. Pour about ¼ cup batter onto griddle and cook for about 2 minutes on each side or until golden. Repeat until all batter is used. Keep finished pancakes warm in the oven while you finish.
Prep time: 15 minutes plus 8 hours soaking time
Makes 6-8 pancakes
FOR BABIES 10 MONTHS AND OLDER: Cut pancakes into small pieces and serve.
*Any milk, cow, goat, rice, soy or nut, can be used. I also like using a combination of yogurt and water to soak the grains.