Slow rise pancakes are often part of a big Sunday breakfast which includes eggs, fruit and breakfast meat. These take time and sprouted organic ancient grain flour but man they are worth it. 


    • 2/3 cup blue corn flour - organic sprouted
    • 1 cup ancient grains sprouted baking mix - yep buy this cause wheat sucks
    • 1/4 cup coarse ground cornmeal
    • 1 tsp dry yeast
    • 1 tsp. salt
    • 1 can coconut milk - just solids not water
    • 2 egg - pastured
    • 2 tsp. vanilla
    • 2 Tbsp. olive oil
    • 2 Tbsp. molasses – the key, very important :)
    • 1 pint berries / stone fruit
    • Chia seeds
    • Kefir as needed for consistency and extra rise


    1. Preheat oven to 170
    2. Mix yeast with 1 cup warm tap water and little honey, in small 3 cup Pyrex, put in oven, don't let it get too hot, ideally let it grow for 15 min
    3. Mix up flours in large Pyrex bowl, warm it in oven as well
    4. Once all ingredients are warm mix flour with yeast mix and all other ingredients, return to oven
    5. Use kefir to reach proper batter consistency - not too thin or thick
    6. 120 degrees for 30-60 min for batter to rise is the goal, stir occasionally
    7. Cook on low / medium
    8. Cook on one side, once bubbles appear flip, sprinkle each cake with Chia seeds to add a nice crunch and additional nutrition.