Written by Heather Zubiate
Here's The Thing...
Please allow me to narrate some dialog before I reveal the recipe for these delicious pancakes! About one month ago (May 2016), I had an incisional biopsy done to remove a sizable lump from my neck. I was assured all looked fine, and nothing abnormal about the lump was evident. One week later I found out I had Thyroid cancer (details will come later). Nice huh?
What does this have to do with my recipe for White Whole Wheat Pancake with Blueberry Sauce? Well, this recipe is a step in the direction of helping me gain back my health. You see, I'm on a journey to eat better, so I've adopted a cancer butt-kicking diet of sorts (mostly modeled after the Hoxsey Diet). I've already lost about 7 lbs. in three weeks while on this diet, which basically forbids highly processed foods, preservatives, and highly processed and refined flours and sugars. It also limits sodium ( oh how I LOVE salt more than sugar!) and even natural sugars, including highly sweet fruits like grapes and pineapple. Why? Because of the inflammation these foods can cause within the body. Even though I don't have high blood pressure, I'm not taking any chances here. My love affair with salt can be put on ice, for a little while anyway (Who am I kidding?).
What does this have to do with my recipe for White Whole Wheat Pancake with Blueberry Sauce? Well, this recipe is a step in the direction of helping me gain back my health. You see, I'm on a journey to eat better, so I've adopted a cancer butt-kicking diet of sorts (mostly modeled after the Hoxsey Diet). I've already lost about 7 lbs. in three weeks while on this diet, which basically forbids highly processed foods, preservatives, and highly processed and refined flours and sugars. It also limits sodium ( oh how I LOVE salt more than sugar!) and even natural sugars, including highly sweet fruits like grapes and pineapple. Why? Because of the inflammation these foods can cause within the body. Even though I don't have high blood pressure, I'm not taking any chances here. My love affair with salt can be put on ice, for a little while anyway (Who am I kidding?).
Anyway, as far as sugar goes, I have read several articles that say cancer loves sugar. Yet there are those who have healed themselves from cancer by only eating fruit, even those sugary pineapples and carrot juice! I've learned through a lot of reading that sugar is sugar is sugar, whether it comes from fruit, sugar cane, or honey. Well, except super refined sugars and fake sugars, which are akin to cocaine and rat poison respectively. So what gives? As always, the topic of sugar and cancer is a little more complicated and not so cut and dried. But I'm not going to dive into that subject right now, it's enough to say that I need to limit my sugar intake.
So what about carbs? Whether complex or simple, they elevate your blood sugar, too. This really sucks, because I love carbs and especially pancakes. So when the latest Paleo diet craze hit the market and claims that our ancestors didn't eat grains, well dear reader, I have to draw the line somewhere and call foul! I have had about enough of the "eat this, don't eat that" dialog. Listen to these diet Nazisms long enough and the only thing you'll be able to eat is grass and dirt. Well, as long as they are non-GMO and organic, of course.
As far as I'm concerned, since the Paleo diet people think knuckle dragging apelike creatures were our "ancestors;" then in my one-track (i.e. "closed") Christian minded world view, that means they don't know what they are talking about, and are therefore not qualified to tell me what to put in my mouth! Looky here...
So what about carbs? Whether complex or simple, they elevate your blood sugar, too. This really sucks, because I love carbs and especially pancakes. So when the latest Paleo diet craze hit the market and claims that our ancestors didn't eat grains, well dear reader, I have to draw the line somewhere and call foul! I have had about enough of the "eat this, don't eat that" dialog. Listen to these diet Nazisms long enough and the only thing you'll be able to eat is grass and dirt. Well, as long as they are non-GMO and organic, of course.
As far as I'm concerned, since the Paleo diet people think knuckle dragging apelike creatures were our "ancestors;" then in my one-track (i.e. "closed") Christian minded world view, that means they don't know what they are talking about, and are therefore not qualified to tell me what to put in my mouth! Looky here...
"Every moving thing that liveth shall be meat for you; even as the green herb have I given you all things." Genesis 9:3 KJV
"Everything that lives and moves about will be food for you. Just as I gave you the green plants, I now give you everything." Genesis 9:3 NIV
"I have given them(see the protein list in verse 2)to you for food, just as I have given you grain and vegetables." Gen 9:3 NLT
There, you see? God Almighty, who created everything, said we can eat pretty much anything he created. That means ANYTHING! Including meats, grains, and dairy. So did ancient men like Noah (not the homoerectus fantasy) eat grains? YES! However, lab created food stuffs should be avoided, since the Almighty didn't make them. Duh! Everything in moderation is a good rule of thumb to live by for the most part. Too much of any one thing can be bad for you, including di-hydrogen oxide (H2O)! For those who want to argue that the translations other than the NLT don't include "grain" out rightly, I'd like to point out that legumes, nuts, and other seeds are not included either. Check and mate.
And On The 8th Day, Food Scientists Screwed With God's Creation....
Our modern grains are apparently not the same ones that God Almighty created. They are a product of man's tinkering. But is their tinkering via white lab coats and test tubes or via hybridization, which is to cross pollinate different species with desirable traits and then let nature take it's course? Most of our grains are not lab created, but they are hybridized. Even though modern wheat has more gluten, does that really mean it's bad for us? There is only a small percentage of people that are absolutely allergic to wheat, they are celiacs. The rest of us might have a sensitivity to it, but is that a good enough reason to ban such an important commodity and food staple from our tables? Is gluten really the problem, or is it the herbicides and pesticides that are sprayed on it? Or maybe, just maybe, it's the way we process the grain with chemically derived vitamins and minerals that are giving us tummy trouble. Me thinks THAT is the real problem. At any rate, gluten or no, I intend to not deprive myself of pancakes, so what is a pancake loving gal to do? Simple! I'm going to fight the digestive upset monster with the fires of fermentation!
"Sorcery," you exclaim! No! Not sorcery, just an ancient and natural way to help my tummy digest gluten. I won't get into the science behind the benefits of fermented foods right here and right now, because it's already out there. I would really love to live by Andrew Zimmern's motto, "If it looks good, eat it!", but, my current reality is: I don't have that luxury. And know that I'm here to tell you that no matter what your doctor says, the kind of food you eat does matter. Why would anyone listen to someone's advice about diet who only took 2 hours of nutrition class out of the 8 to 10 years of medical/drug training they received? But rest assured that I'm not going to adopt any diet fad either. A fad diet is one that demonizes an entire food group and totally eliminates it from your grocery list. Only good ol' fashioned common sense, and this motto: "If God didn't make it, then I won't eat it."
"Sorcery," you exclaim! No! Not sorcery, just an ancient and natural way to help my tummy digest gluten. I won't get into the science behind the benefits of fermented foods right here and right now, because it's already out there. I would really love to live by Andrew Zimmern's motto, "If it looks good, eat it!", but, my current reality is: I don't have that luxury. And know that I'm here to tell you that no matter what your doctor says, the kind of food you eat does matter. Why would anyone listen to someone's advice about diet who only took 2 hours of nutrition class out of the 8 to 10 years of medical/drug training they received? But rest assured that I'm not going to adopt any diet fad either. A fad diet is one that demonizes an entire food group and totally eliminates it from your grocery list. Only good ol' fashioned common sense, and this motto: "If God didn't make it, then I won't eat it."
So, instead of the highly refined all purpose white flour that I'm used to using, I now use white whole wheat flour. What does that mean? There are basically two colors of wheat, red and white. Red whole wheat flour (all parts of the grain are milled) can have a more harsh taste and heavy texture, while white whole wheat flour is softer in flavor and lighter in texture, even though the whole grain is ground up. I hear tell you can use it in most baked goods except for highly leavened cakes like the box mix stuff. Even then, I'd probably cut the all purpose flour in more delicate baked goods with a percentage of the white whole wheat flour for added nutrition.
As for the method that I use to make these pancakes, it's rather unusual for us modern cooks. Some people call it "soaking," but really, if an acidic medium (such as lemon juice, vinegar, kefir, or buttermilk) is added to the flour (and time is applied), then you are looking at a natural ferment of sorts. This fermentation process helps breakdown indigestible fiber in wheat and other glutenous grains, making them easier for us to digest. Ahhh....what sweet (or more like soured) relief! This fermentation process is similar to what ruminant animals do when they eat their very fibrous diets. We humans don't have a four chambered cellulose fermentation processing plant, and to be honest, the thought of chewing cud (a vital part of that amazing process) is, well -- gross. So fermenting whole grain is the way to go if I want to consume those tasty carbs without the pain and agony they can cause in those of us who are sensitive to gluten. But it you have celiac disease, then that means absolutely NO gluten for you, soaked, sprouted, or soured (fermented). Sorry. So finally! Without further ado, here is the recipe. I will have the recipe for the blueberry sauce below it.
As for the method that I use to make these pancakes, it's rather unusual for us modern cooks. Some people call it "soaking," but really, if an acidic medium (such as lemon juice, vinegar, kefir, or buttermilk) is added to the flour (and time is applied), then you are looking at a natural ferment of sorts. This fermentation process helps breakdown indigestible fiber in wheat and other glutenous grains, making them easier for us to digest. Ahhh....what sweet (or more like soured) relief! This fermentation process is similar to what ruminant animals do when they eat their very fibrous diets. We humans don't have a four chambered cellulose fermentation processing plant, and to be honest, the thought of chewing cud (a vital part of that amazing process) is, well -- gross. So fermenting whole grain is the way to go if I want to consume those tasty carbs without the pain and agony they can cause in those of us who are sensitive to gluten. But it you have celiac disease, then that means absolutely NO gluten for you, soaked, sprouted, or soured (fermented). Sorry. So finally! Without further ado, here is the recipe. I will have the recipe for the blueberry sauce below it.
The Recipe -- Finally!
The day before you use the batter:
Place
1/2 c. white whole wheat flour
2 T. graham flour (if you don't have, or can't find graham flour, just use the white wheat
flour.)
1/4 c. plain organic yogurt
1/2 c. whole organic milk (raw milk if you can find and afford it.)
into a Pyrex 2 cup measuring cup, or glass bowl and mix together and cover. Place in fridge overnight. Sorry -- I'm not brave enough to leave it out on the counter.
Next day add:
1 1/2 tsp. aluminum free baking powder (such as Rumford)
1 lrg organic egg
pinch of sea salt
1 tsp. raw honey, or unsulfered molasses
1 T. melted organic grass fed butter, or organic extra virgin coconut oil
Mix well (it will be pretty thick) with a whisk and heat up a skillet, or griddle on medium heat. The pancakes will brown quickly, so watch the heat.
Lightly grease the heated pan with some butter or e.v. coconut oil.
Pour, or spoon enough batter into the pan to make a 3" to 4" pancake. I can fit three pancakes at a time in my large skillet. (This recipe roughly makes six 4" pancakes, or eight 3" pancakes.)
Watch for the "set," around the edges, and bubbles in the middle of the pancakes, about two minutes or so, and flip. If the pancakes are getting too dark before this time, just turn the heat down. Serve with your favorite syrup, sauce, or whole fruit jam. Enjoy!
Place
1/2 c. white whole wheat flour
2 T. graham flour (if you don't have, or can't find graham flour, just use the white wheat
flour.)
1/4 c. plain organic yogurt
1/2 c. whole organic milk (raw milk if you can find and afford it.)
into a Pyrex 2 cup measuring cup, or glass bowl and mix together and cover. Place in fridge overnight. Sorry -- I'm not brave enough to leave it out on the counter.
Next day add:
1 1/2 tsp. aluminum free baking powder (such as Rumford)
1 lrg organic egg
pinch of sea salt
1 tsp. raw honey, or unsulfered molasses
1 T. melted organic grass fed butter, or organic extra virgin coconut oil
Mix well (it will be pretty thick) with a whisk and heat up a skillet, or griddle on medium heat. The pancakes will brown quickly, so watch the heat.
Lightly grease the heated pan with some butter or e.v. coconut oil.
Pour, or spoon enough batter into the pan to make a 3" to 4" pancake. I can fit three pancakes at a time in my large skillet. (This recipe roughly makes six 4" pancakes, or eight 3" pancakes.)
Watch for the "set," around the edges, and bubbles in the middle of the pancakes, about two minutes or so, and flip. If the pancakes are getting too dark before this time, just turn the heat down. Serve with your favorite syrup, sauce, or whole fruit jam. Enjoy!
Blueberry Sauce
1 c. organic blueberries, fresh or frozen
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. raw honey or unsulfered molasses
1 T. organic grass fed butter
1 T. e.v. organic coconut oil
Place all ingredients in a small sauce pan and smash with a potato masher. Place on med. heat and cook until bubbly, but still saucy. About 5 min. Watch it so it doesn't burn.
Serve with white whole wheat pancakes. There's just enough sauce for 2 short stacks of 3 pancakes each.
I sandwiched bananas that were somewhat green (less sugar and more resistant starch that way) between the pancakes.
I must say that these pancakes were light as a feather despite the use of the whole wheat flours, and they had a lovely nutty sweetness to them. I didn't feel deprived in the least. Even the blueberry sauce was luxurious. Why all of the saturated fat in the sauce you may be wondering? Well, according to new and improved research, saturated fats are no longer the culprit of high cholesterol, or heart disease. Those ancestors of ours knew a thing or two about health food after all. So while I can't have bacon (a forbidden pork product and too much salt) I can have the same kind of fat that helps me feel full longer than complex carbs alone. Read up on the truth about saturated fats and welcome the butter, lard (for non-Hoxsey patients), and tallow back into your diet! But in moderation of course! Let's not go crazy.
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. raw honey or unsulfered molasses
1 T. organic grass fed butter
1 T. e.v. organic coconut oil
Place all ingredients in a small sauce pan and smash with a potato masher. Place on med. heat and cook until bubbly, but still saucy. About 5 min. Watch it so it doesn't burn.
Serve with white whole wheat pancakes. There's just enough sauce for 2 short stacks of 3 pancakes each.
I sandwiched bananas that were somewhat green (less sugar and more resistant starch that way) between the pancakes.
I must say that these pancakes were light as a feather despite the use of the whole wheat flours, and they had a lovely nutty sweetness to them. I didn't feel deprived in the least. Even the blueberry sauce was luxurious. Why all of the saturated fat in the sauce you may be wondering? Well, according to new and improved research, saturated fats are no longer the culprit of high cholesterol, or heart disease. Those ancestors of ours knew a thing or two about health food after all. So while I can't have bacon (a forbidden pork product and too much salt) I can have the same kind of fat that helps me feel full longer than complex carbs alone. Read up on the truth about saturated fats and welcome the butter, lard (for non-Hoxsey patients), and tallow back into your diet! But in moderation of course! Let's not go crazy.