Pumpkin Cottage Cheese and Nut Pancakes
Recipe from: Donna McLaren, Tappen, BC
We never need a excuse to make these pancakes, everyone loves them.
1 cupæshredded rawæor pureed cooked pumpkin, other squash, or carrot
1 cup cottage cheese
3 large eggs
2 tbsp extra virgin olive oil, or softened butter
1 cup whole wheat or spelt or similar whole grain flour (add a little more if needed)
2 tbsp wheat germ and / or flax meal
1/4 cup organic raw sugar
1/2 tsp sea salt
1/2 tsp baking powder
1/4 – 1/2 tsp baking soda
2 tbsp sesame seeds
1/2 – 1 cup coarsely chopped walnuts
1/2 cup raw sunflower seeds, soaked for at leastæ2 hours & drained
1 cup sprouted* (3 day process) organic wheat or 1 cup cooked brown rice, or some of each
Blend pumpkin, cottage cheese, eggs, and olive oil. Mix flour, wheat germ, sugar, salt, baking powder, and baking soda in a separate bowl. Mix all previous ingredients together adding the sesame seeds, walnuts, sunflower seeds, and sprouted wheat. Adjust the moisture content with water, milk, or cream. Cook in a frying pan as normal pancakes.
1. Wash grain and remove anything undesirable.
2. Place in a container so it is filled about one half or two thirds full. A liter yogurt or cottage cheese container or quart sealer work well. Mesh screens for quart sealers are available for sprouting and could be used. A wire sieve works fine.
3. Cover the cleaned grain with a lid or cheese cloth and store overnight (about 12 hours) in a cool place and keep out of direct sun light.
4. Drain and rinse. Recover.
5. Repeat twice per day at about 8 to 12 hour intervals (more if you don’t have a cool place to store it) until by the third day the grain has softened and has a little sprout starting to form at one end. Cover and refrigerate until ready to use. Freeze what would have to be kept beyond the 4 days in the fridge.
Now you have a very nutritional, economical and easy to digest grain that can be added to salads, various raw and cooked dishes including baked goods or a hot or cold morning-type cereal. I would avoid adding the sprouted grain to cookies as they might become too hard to chew. We find they work wonderfully in pancakes, loaf cakes, breads (the base of Essene Bread) etc, where they give a nubby texture, flavor and added nutrition. The enzymes remain intact for easier digesting if used raw (especially important as we age). Experiment and find what works for you.