Love oatmeal for breakfast, love the oatmeal pancakes I make and we love sweet potatoes – so I wanted to find a way to combine them! After reading Nourishing Traditions I try and soak all my oats and flours before starting the recipe. If you do not have a copy or know someone who has one – I would highly recommend getting the book out of the library – you will love it and then will want a copy for yourself! Why should you soak your grains ahead of time – you ask? Well I don’t want to paraphrase, in case I leave something of importance out – so….
We recommend the use of a variety of whole grains but with an important caveat. Phosphorus in the bran of whole grains is tied up in a substance called phytic acid. Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract, blocking their absorption. Whole grains also contain enzyme inhibitors that can interfere with digestion. Traditional societies usually soak or ferment their grains before eating them, processes that neutralizes phytates and enzyme inhibitors and, in effect, predigest grains so that all their nutrients are more available. Sprouting, overnight soaking and old-fashioned sour leavening can accomplish this important predigestion process in your own kitchens. Many people who are allergic to grains will tolerate them well when they are prepared according to these procedures. Nourishing Traditions by Sally Fallon, page 25.
I of course researched to see if I could find a recipe and I found one, but did not have all the ingredients – so using it as a blueprint I came up with my own, but I am re-stocking on my coconut milk so I can make the recipe I used as a guide (Sweet Potato Oatmeal Pancakes http://ragamuffindiaries.wordpress.com/2011/03/27/ingredients-for-a-perfect-day-sweet-potato-oatmeal-pancakes/)
Sweet Potato, Oatmeal and Buttermilk Pancakes
2 cups whole wheat flour
1 cup oats, not quick
2 cups buttermilk
3 eggs, lightly beaten
1 cup cooked sweet potato, mashed
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
2. Cut up a sweet potato and cook in water until fork tender. Drain, cool and mash. Set aside for when you are ready to make the pancakes. You can also use leftover mashed sweet potatoes, but make sure that they are plain.
3. Beat the eggs add to flour mixture and mix well.
4. Add all remaining ingredients, mix well.
5. Using butter or coconut oil – add to the griddle
6. Using a ladle add some batter to the griddle (if batter is too thick you can add some water) – I can usually cook two at a time. Because the grains were soaked, these pancakes take longer to cook than regular unsoaked pancakes.
These were absolutely delicious and so fluffy!!! This recipe made about 18 pancakes. I let the pancakes cool and placed them in an airtight container, stuck them in the fridge and then reheat for a quick, healthy, nutritious and hot breakfast!