The best meals I’ve prepared in my life came from the need to make something ‘now and fast’. I’m the kind of girl that when hunger strikes, anything goes. Who can be choosy with a growling stomach? Especially in the early morning, not me!
One morning I found myself without my usual ingredients for breakfast. I like a warm breakfast that keeps me satisfied through the morning until lunch time. Fruit and cereal aren’t enough to keep me happy. That’s when I went into experimentation mode. I had heard of Yeasted Pancakes before, but had never tried them or even seen a recipe. By combining the usual ingredients and adding new ones, I was able to come up with this one. The result is a fluffy and flavorful Pancake that quickly became my favorite.
Usually, Pancakes made with Whole Grain Flour are dry and flat, not this one. The yeast allows the batter to rise, creating air pockets that are pivotal in the process. If you pour a bubbly batter into a hot grill, the Pancakes will rise becoming fluffier than any other you’ve ever tried. Don’t they look fluffy and pretty?
If you’re in a hurry to prepare breakfast for your family, this is not for you. But if you’re willing to wake up 30 minutes earlier than usual or are making this on a lazy Sunday morning, then this is the recipe for you.
The yeast changes the flavor a bit. I find that it’s a cleaner, more natural flavor than baking soda based Pancakes. Plus the sweetness of Pumpkins are amazing in this recipe. Syrup isn’t necessary, just a dollop of Coconut Yogurt and raw Pumpkin Seeds are enough.
- 2 cups Whole Grain Flour
- 2 teaspoons Yeast
- pinch of Salt
- 1 tbsp Sugar
- 1 tbsp Oil
- 1.5 cups Rice Flour
- 1/4 cup Pumpkin Puree
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Egg Replacer (optional)
- Warm 1/2 cup of the rice milk and sugar in the microwave, not scorching hot, just warm to the touch (about 110 degrees). Mix in the yeast and let it rest for 3-5 minutes.
- Warm the remaining rice milk, mix in the pumpkin puree and spices, blend well. Add the rest of the ingredients, including the yeasted rice milk. Blend well. Let the batter rest, covered, in a warm place for 30 minutes.
- After 30 minutes have passed, pour some of the batter in a greased griddle and cook. Makes 10-12 pancakes.