Super good for you Pancakes ! via Nourishing Traditions

2 c whole wheat flour, ground spelt, or kamut
2 c buttermilk
2 farm fresh eggs, lightly beaten
1/2 t sea salt
1t baking soda
2 T melted butter


Pay ATTENTION to the directions !!!!
DAY 1
Soak flour in buttermilk, kefir or yoghurt in a warm place for 12-24 hours, covered.
(Those with milk allergies may use 2 c filtered H2O plus 2 T whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yoghurt.)
DAY 2
Stir in other ingredients & thin to desired consistency with filtered H2O. Cook on a hot, oiled griddle, or cast Iron skillet. (Best oil to use for this is Coconut oil) These pancakes take a bit longer to cook than unsoaked whole grain flour or white flour pancakes, but they are far more moist, richer in flavor and certainly of superior quality.
Serve with honey (raw), maple syrup, or even jam, or melted butter.

CRISPY PANCAKE SNACKS
Let pancakes dry out in warm oven. Wonderful to serve with raw honey or apple butter or even homemade cream cheese. (I feel confident that regular honey or store bought cream cheese would be OK, just not quite as fabulous as it could be. )