Fermented pancakes
Fermenting flour will help to make the nutrients in the flour more accessible for your digestive tract. Fermenting also increases the amounts of bioactive substances such as vitamins in the food. The taste is also enhanced by fermenting!
Ingredients
- 2 cups of gluten free plain flour
- 1 egg yolk
- 15 mls of Kombucha
- 1 dessert spoon of organic cane sugar
- Water
- Organic coconut oil for frying
Method
Combine the flour, egg, sugar and Kombucha and mix thoroughly.
The aim is to get a runny paste, so if required add enough water to give this desired effect.
Leave to ferment for 4-12 hours.
The mixture become thicker during fermentation so you may need to add more water to get the runny paste consistency again.
Fry in coconut oil and flip over when you begin to see bubbles forming.
Enjoy!