If you read my Ogi (Pt. 1)post, you’ll know that I was planning on making ogi pancakes in an attempt to create a more palatable (in my opinion) use for the stuff. Well, I think I just found a use for ogi that I can get behind.
Makes 4 servings
Mix the ogi with the flour the night before you plan to cook the pancakes and sit in a warm place. This allows the phytates in the flour to be broken down as the fermentation process continues.
In the morning, beat the eggs and add to the flour mixture with the cinnamon and salt. Stir well and then fold in the baking soda.
In a hot frying pan, melt your coconut oil or butter.
When it is very hot, pour in a ladle of pancake batter.
It will be ready to flip when the edges become a golden colour.
The list of toppings is endless – choose whatever is in season and add a natural sweetener such as honey, maple syrup or rice bran malt:
Stewed apples with homemade cream cheese
Stewed rhubarb and cream
Mixed berries and yoghurt
Banana and chopped nuts
Now these were tasty, tasty pancakes but I probably wouldn’t go to the trouble of making ogi just to turn it into these pancakes. If you have some spare ogi, though, try it and let me know how you like it! Otherwise if you have some leftover sourdough starter…this a delicious way to use it up.
by Mel Duncan