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Simple Soaked Whole Wheat Hotcakes

This simple whole-grain hotcake recipe tastes great for breakfast on a chilly morning, or for dinner when you don't have much time. Soak the flour ahead of time and whip up a quick, delicious, filling meal.





  1. In a large bowl, combine the whole wheat flour and cultured buttermilk; soak, covered, in a warm place overnight. A soaking time of 24 hours yields fluffier pancakes. 
  2. After soaking the wheat, add baking powder, sea salt, eggs, and olive oil. Mix until well-combined but do not overmix. 
  3. Cook on a hot, oiled cast-iron skillet or griddle until pancake is puffed and browned. 
  4. Makes 12-14 pancakes.


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Plate of hotcakes topped with syrup and sliced banana

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