Recipe Collection: Soaked Chocolate Chip Pancakes |

Recipe Collection: Soaked Chocolate Chip Pancakes

admin September 26, 2013

Chocolate chip pancakes…who doesn’t love a treat now and then for breakfast?

We were celebrating last week, so I decided this sounded like a great idea.  But I didn’t want something altogether unhealthy…that’s not a good way to start your day.  I decided soaked, whole grain chocolate chip pancakes was the way to go.

The kids loved them!  Even my daughter, who claimed not to want them (she doesn’t like anything new), ate far more than a dozen.  She said “It’s okay, I guess,” but her repeatedly empty plate told a different tale.

They’re nice and light and slightly sour with a sweet kick.  Try them — they’re yummy.  (And if you have a smaller or less-hungry family than I do, you might want to halve this recipe or plan to freeze the extras.  It makes several dozen.)

Soaked Chocolate Chip Pancakes


  •  3 c. white whole wheat flour (preferably freshly ground)
  • 1/2 c. sucanat
  • 4 – 5 c. raw milk, divided
  • 1 tsp. baking soda
  • 2 tsp. sea salt
  • 2 eggs
  • 1 tsp. vanilla
  • 3/4 c. chocolate chips


Step 1: In a large bowl, mix the sucanat, flour, and 3 – 4 c. raw milk.  This should form a medium-thick batter.  Cover it and place it in a warm spot overnight.

The next day, the batter will be much thicker, and sort of have bubbles in it.  The raw milk ferments in the batter, creating the bubbles and also a slightly sour taste.

Step 2: Add the eggs, salt, and baking soda.

Step 3: Add the remaining milk and vanilla.  I added about an extra 1/4 c. of sucanat too because I was afraid it would be too sour (my milk was pretty sour when I started).  You can, or not…up to you.

Step 5: Stir the batter well.  This is going to take awhile because the soaked flour is going to be kind of gluey.  You will get there.  If you prefer, you can use a blender.

Step 6: Once stirred well, add the chocolate chips and stir again.  Melt butter in a frying pan.

Step 7: Add the pancakes once the pan is hot.  They will come out weird if the pan is not hot enough, trust me.

Step 8: Once the bubbles in the pancakes pop and don’t fill in, flip them.  They should be beautifully golden brown.

Step 9: Allow the pancakes to cook another 1 – 2 minutes until done.  Remove from pan and serve!  Keep cooking the remaining ones until done, or cover and refrigerate the unused batter for 2 – 3 days.  I prefer to cook it all and freeze extras.

How do you serve your pancakes?

This is the writings of:



  1. Can the same recipe be followed if using pasteurized milk?


    • You don’t want to leave pasturized milk in a warm spot. It won’t ferment, it will just spoil. I have soaked in a half plain yogurt, half water mixture before and that worked fine. Not sure If it was as effective at removing the anti nutrients though. Hard to tell. Lately I have been thinking about using buttermilk as a substitute for raw milk in a lot of soaking recipes. Raw milk is so hard to get where I live. You can buy it illegally if you know the right people but it cost $12 a gallon so not in the budget. :/ But I did find a local farm that sells buttermilk from grass fed cows at a price I can afford. It’s a cultured food so I’m hoping it will work similar to raw milk. Anybody know anything about this?


  2. I’ve recently made the decision to start soaking and sprouting my grains. I have a question about the soaking process. When you soak the milk and sugar and flour the day before does it remove the anti-nutrients much like when you soak oats for oatmeal? I’m really new at this


  3. Hi Kate,

    So if I have sprouted flour, can I skip the overnight process? What’s the difference between soaking and sprouting? Thanks!


  4. Help I’m making the pancakes now. Is that really baking soda? Should it be baking powder. Sorry if it’s a silly question.


  5. Can they be soaked in a metal bowl?


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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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