My Yeast Pancakes Recipe

I started making yeast pancakes in an effort to reduce my sodium consumption while still enjoying my most favorite breakfast dish, which is pancakes. Sodium is reduced by eliminating the baking powder and soda from the recipe.

I use a one-half buckwheat flour and one-half whole wheat flour mixture for my batter. However, you can use either all whole wheat or an all-purpose flour for this recipe. Using yeast also gives the pancakes a sour dough type of taste. I usually sweeten the batter with Stevia, but you can use sugar, maple syrup or honey, or use no sweetener at all to get the full sour dough type of taste in your pancakes.

I started using buckwheat flour because buckwheat is a good source of selenium. It also contains all eight essential amino acids. Additional nutritional on buckwheat can be found at the Whole Foods web site titled "Buckwheat."

Ground Flax Seed is a good source of plant based omega-3 essential fatty acids, lignans and fiber.

This recipe makes two large pancakes or three to four small pancakes.

Ingredients

1/4 cup buckwheat flour
1/4 cup whole wheat flour
1 tablespoon ground flax seed
1/2 teaspoon cinnamon
1/8 teaspoon light salt (optional)
1/4 teaspoon vanilla extract
1 to 2 teaspoons Stevia (optional) - or other sweetener to taste
1 tablespoon olive oil or other vegetable oil
1 tablespoon "No Sugar Added" apple sauce
1/4 chopped banana - remainder of banana will be pancake topping
1 teaspoon dry yeast
1 egg
1/2 cup milk

Place milk in blender and blend at medium to high speed. Add egg and blend until mixture is a little frothy. Pour frothy milk and egg mixture in a microwave bowl and heat on high for 40 seconds. Pour heated mixture back into blender and start blending on medium.

Add yeast to milk and egg mixture while blending. Add the cinnamon, salt, vanilla, Stevia, oil, apple sauce and banana into blender and blend. When well mixed, add the flours and ground flax seed and blend until batter is smooth and well blender.

Pour pancake batter into a bowl and let sit for about 30-minutes. I usually let the mixture sit in the oven covered with a cloth. After 30 minutes, the mixture is ready. The batter typically thickens. You can add a little more milk to help it pour better onto the frying pan or grill.

Make the pancakes like you normally do. You will find that this batter browns quickly. So turn the pancake as soon as you can get the spatula under it.

I top my yeast pancakes with the remainder of the chopped banana and a handful of raisins. You will be surprised at how fluffy this recipe makes the pancakes.

Enjoy.

Charles