Here is a yummy recipe for pancakes courtesy of Mrs. Stacy McDonald (Homeschooling Today Magazine). It looks to be very Feingold friendly, for those who need that (uh, that would be me!).
Whole Wheat Oatmeal Pancakes
(Mix with a fork by hand)
4 C. buttermilk or homemade kefir
½ C. melted butter or extra light olive oil (butter is better!)
2 eggs (or ½ C. flax seed mixture)
2-3 T. raw honey or sugar
2 C. fresh ground whole wheat
2 C. rolled oats
1 T. baking powder
1 tsp. baking soda
1 tsp. sea salt
Combine all wet ingredients in a bowl.
Mix wet and dry ingredients.
Pour about ¼ C. of batter per pancake onto a greased griddle. Flip over when
bubbles appear on top side of pancake. Fry until golden brown.
Optional: Add 1 C. blueberries, chopped apples, or bananas to mixed batter.
Fermenting your grains:
For a healthier (and more digestible) option, you may soak the whole wheat
and rolled oats in the buttermilk or kefir the night before (do not add eggs
at this time). In the morning, whisk eggs lightly and set aside. Mix baking
powder, baking soda, and salt together and add to the fermented mixture
along with the eggs. Carry on with step 3.