Light and Fluffy Breakfast Pancakes/ Flapjacks
This is such a simple, easy and extremely healthy recipe. It is also a neat chemistry demonstration! The sour dough (acid) and the bicarbonate of soda (base) react and produce bubbles, which make the pancakes light and fluffy.
½ cup (120ml) coarsely ground organic oats (I keep mine in the fridge or freezer)
½ cup (120ml) kefir
1 pasture raised egg
¼ tsp (1ml) high quality salt
¼ tsp (1ml) baking soda (bicarbonate of soda/ “koeksoda”)
2-3 Tbs (30-45ml) organic Coconut Oil for cooking
Mix the oats and kefir together in a glass container. Cover and leave on the kitchen counter for 24 hours.
Spray a big pan with non-stick spray.
Heat 2 Tablespoons of organic Coconut Oil until hot.
In the meantime, add the egg, salt and baking soda to the soaked oats and mix thoroughly.
Drop spoonfuls of batter into the hot pan.
Bubbles will start to break through almost immediately.
Flip over as soon as edges start to appear ‘dry’ or cooked.
Cook for a minute on other side.
Remove from pan and serve with eggs for a balanced breakfast. We also enjoy this with a small glass of kefir (with small amount of ground flax seeds and some maple syrup).
It also tastes great cooled down.
Note: You might need to increase or decrease the amount of oats by a teaspoon or so, depending on the type of oats you are using.
Whole Grain Seed Crackers
(Adapted from Nourishing Traditions, p518, Whole Grain Crackers)
2 ½ cups (600ml) freshly ground Organic Whole Wheat Flour
1 cup (250ml) Kefir
1 tsp (5ml) good quality natural salt
1 ½ tsp (7.5ml) Bicarbonate of Soda (Baking Soda)
¼ cup (60ml) organic sesame seeds – toasted in a dry pan, over low heat.
1 Tbsp (15ml) Poppy seeds
½ cup (120ml) good quality butter, melted.
Mix flour and kefir well. Make sure there is no dry flour left.
Place in a glass container and cover.
Leave for 24 hours on counter.
Place the soaked flour, salt, bicarbonate of soda and ¼ cup (60ml) butter in a food processor and process until well blended.
Add the seeds and pulse a few times to blend.
Roll out half of the dough at a time, on a floured surface, to about 1 -1 ½ mm thickness.
Cut into 3cm strips, and then into 5cm lengths.
Use a fork to make 3 rows of indentations on top of each cracker.
Preheat oven to 170°C
Place crackers on a greased baking sheet.
Brush crackers with the remaining melted butter.
Bake for about 12-15 minutes until crispy and lightly browned.
Store in an airtight container.
Makes about 60 crackers.