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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Ben's Friday Pancakes

This unique pancake has no flour but uses highly digestible soaked whole grains. Adapted by Bastyr student Ronit Gourarie from Rebecca Wood's superb cookbook The Splendid Grain (William Morrow and Company, Inc, 1997). Ronit routinely served these beauties to her son Ben every Friday.

2/3 cup steel cut oats
1/3 cup raw buckwheat groats
1/2 cup plain whole milk yogurt
� cup water
1 egg
� teaspoon sea salt
2 tablespoons unrefined cane sugar
1 teaspoon baking powder
� teaspoon grated nutmeg

Combine oats, buckwheat, yogurt and water in blender jar. 1 � cup milk* can also be used. Cover and let soak overnight or 6-8 hours in the refrigerator.

Put blender bowl on base. Add remaining ingredients to grains and blend until smooth. Add a little water if needed. Preheat an oiled griddle or skillet. Pour about � cup batter onto griddle and cook for about 2 minutes on each side or until golden. Repeat until all batter is used. Keep finished pancakes warm in the oven while you finish.

Prep time: 15 minutes plus 8 hours soaking time
Makes 6-8 pancakes

FOR BABIES 10 MONTHS AND OLDER: Cut pancakes into small pieces and serve.

*Any milk, cow, goat, rice, soy or nut, can be used. I also like using a combination of yogurt and water to soak the grains.

CLICK HERE

33 Comments:

Lynne Lillie
These look exceptional! Can't wait to try them. I love soaking grains overnight for cereal--more easily digested that way, I'm told. My current recipe for pancakes uses spelt and kamut flours--it's a crowd pleaser. Yet pancakes without flour, and with soaked grains seems like an even better idea. Thank you.
March 19, 2009, 8:49 pm

Nicole Pita
I've made these pancakes several times now and the best trick I've found is to follow the recipe to a T, without adding any extra water, even if it seems to need it! I've fed my roommates and boyfriend these pancakes and only afterward told them they were wheat free. We all love them! Thanks for this great recipe.
November 8, 2009, 7:32 pm

Suzanne Teller
Hi Cynthia, I bet this recipe will be a BIG hit with my pancake-lovin' 2 year old! One question: Do you think it would work to substitute whole oats in place of the steel-cut oats? Thanks!
December 5, 2009, 4:47 am

Cynthia Lair
Hi Suzanne, Whole oats should work fine. Just be sure to give them the full 8 hour soak (10-12 would be even better) and really let the blender run so the batter isn't grainy. Enjoy!
December 5, 2009, 8:55 am

julie
Hello! I am loving your cookbook and this site. You have made cooking healthy food fun and delicious! I have a question about a pancake recipe in your book (Goldie's Whole Grain Pancake Mix, p. 87): It calls for blue cornmeal yet I am having trouble finding it near me. In your opinion, would yellow cornmeal work or should I hold out until I find blue? Thanks in advance!
February 11, 2010, 3:44 pm

Madeline B
My husband and I LOVE this recipe! The nutmeg totally makes it. It seems as healthy as eating a bowl of oatmeal for breakfast too, which I love. I wanted to share it with someone I know who is allergic to gluten -- but she told me that oats contain gluten! It that true? I thought gluten was only in wheat and barley...
February 22, 2010, 3:36 pm

Cynthia Lair
Julie - yellow cornmeal will work fine! Madeline - oats don't have gluten (though some dispute this) but they are often contaminated by being processed in a plant where wheat is also processed. Certified gluten free oats and oat flour are available from a company called Montana Monster Munchies.
February 22, 2010, 11:06 pm

LISA WADA
Cynthia-is there a short cut if you have forgotten to soak the grains over night? Would it help to toast them in the morning? Thank you!
May 9, 2010, 7:02 am

Leah Niu
My daughter has been asking for pancakes every morning for the past week, I think her grandma has made them for her. I've never made pancakes before and I'm super glad to have this recipe so I can make these for her 2 year birthday breakfast! One question though, what could I use to make these vegan? I was thinking of replacing the egg with either egg replacer or apple sauce, any suggestions?
May 24, 2010, 10:16 am

Cynthia Lair
Hi all, THere are not really any shortchuts for soaking. The soaking softens the grains so that they can be blended. This process takes time. You can make vegan pancakes by omitting the egg. It doesn't have to be replaced. The pancakes will be thinner, less buoyant.
May 24, 2010, 1:42 pm

Linda Parker
Is there a way to adapt this recipe to make waffles?
May 28, 2010, 11:01 am

erin l
Our son is allergic to dairy and soy. What could I sub in for the yogurt?
June 3, 2010, 7:13 pm

Cynthia Lair
Hi Erin, On the recipe above I list alternatives using an asterisk at the bottom of the recipe. Using 1 1/4 cup of nut or rice milk works fine.
June 4, 2010, 7:49 am

Amy P
My family wants me to make these for them when we go camping (b/c it worked great last time). Last time I soaked the grains overnight, blended them, then packed them up until the next day's breakfast (so grains soaked for 48 hours prior to adding eggs, etc). Will this work for a longer trip? How long can the soaked grains (soaked in Almond milk) last?
June 16, 2010, 12:49 pm

Cynthia Lair
Amy, The grains can keep soaking for several days. Eventually they will sprout. Then you will have sprouted grain pancakes. Haven't tried them but I'm sure they would be good. The sprouting increases digestibility and sweetness but would change the texture some.
June 19, 2010, 6:28 am

These are the best pancakes I've ever had. The nutmeg is terrific. I like them with sliced banana or chocolate chips added as it's cooking. How about a crepe recipe?
September 5, 2010, 9:19 pm

Amy P
Thanks! This totally works for crepes as well. No nutmeg and add more eggs (and we do a nut-milk instead of the dairy), and they become pretty awesome crepes!
September 23, 2010, 5:46 pm

Sara L
I made your pancakes for my husband this morning and we both LOVED them! Thank you for such a great recipe!! Could you do a video on how you treat your cast iron pan? Can I use coconut oil instead of lard, and do I need to heat it? Are you supposed to do this every time you use the pan? Thanks!
November 3, 2010, 5:44 pm

Michelle L
I had not made these for awhile and made them today and added some pumpkin puree, allspice, and cinnamon, so wonderful! Love this recipe :)
November 4, 2010, 4:41 pm

Cynthia Lair
Michelle - adding the pumpkin and spices sounds like a winner.
November 5, 2010, 7:04 am

Cynthia Lair
Sara, We use either coconut oil or lard to season skillets in the Bastyr kitchen. We will definitely do a season your skillet video . Thank you for the suggestion!
November 5, 2010, 7:10 am

Natalie Bennon
I was wondering about draining off the soaking liquid and adding new water before blending? I thought that there was phytic acid released from grains when being soaked that needed to be drained, and then new water used. (Or so says Nourishing Traditions/Sally Fallon, at least, according to my understanding). (BTW, I love your FTWF book so much and have bought gift copies for several people).
November 8, 2010, 1:16 pm

Cynthia Lair
Hi Natalie, If you want to follow Sally's advice, yes I would soak the grains in water, then blend them with fresh yogurt and water. Sally likes to soak grains in fresh whey. If you're up for that, go for it!
December 30, 2010, 10:05 am

Melissa Bilbrey
These pancakes truly are Fabulous! This recipe has inspired me in many ways from making Muesli and also taking the time to soak my GF grains for general recipes. My 2 1/2 yr old has a severe gluten intolerance but also can not have Rice or Tapioca which is in most GF flour blends. Do you have any more (soaking)recipes similar to this one for cakes etc? SO appreciate your book and site your support has made my life easier and more fulfilled!
February 25, 2011, 2:20 pm

Cynthia Lair
HI Melissa, I have never tried to make a cake out of this batter so I can't help you. It might bake into something but I don't think it would be much like cake. Thank you for your kind comment about the site. This is a tough issue - gluten free and no rice either. My suggestion would be to just steer clear of baked goods rather than trying to duplicate.
February 25, 2011, 6:08 pm

matt sexton
I'm fixing the pancakes for a lactose intolerant person, so instead of yogurt and milk I'm putting soy milk and lemon juice for a buttermilk effect. I'm not sure how much of the substitute liquid I should put. Would it be 1.25c instead of the yogurt and water?
May 27, 2011, 11:20 pm

Cynthia Lair
Hi Matt, We make these dairy-free a lot in my classes. Soak the grains in 1.25 cups of any milk you like. They work fine.
May 28, 2011, 8:34 am

Natalie B
What kind of blender works best for these? I can't afford a vitamix, and I've burned 2 blender motors once I started making these, including the Oster beehive (although our beehive was 8 yrs old already; but it died after I started making these pancakes).
November 19, 2011, 8:39 am

Cynthia Lair
HI Natalie. Good question. We need to order new blenders for the Nutrition Kitchen at Bastyr University. I read the Cooks Illustrated test (they're usually right on) and one of their top two picks is the Kalorik BL Blender. I put it in our amazon store (page 6). Reasonable price too. http://astore.amazon.com/cookusinterr-20/detail/B000NO16H4
November 19, 2011, 9:41 am

Rebecca
Made these for brunch over the weekend with your applesauce recipe. They were delightful! Since brunch was an adults-only affair we added a little bourbon and vanilla to the yogurt/water mixture.
November 21, 2011, 12:56 pm

Marsha Stroh
This is the first recipe I tried on your site a long time ago and I have made it many, many times over. I am transitioning over to a more 'veganish' lifestyle and made these vegan for the first time today. I substituted a flaxseed 'egg' and soaked the grains in water instead of milk or yogurt. I threw in a handful of soaked almonds before blending this morning. The results were excellent! Thank you for posting such a flexible, nutritious recipe.
January 30, 2012, 8:34 pm

Kelly Merta
Great recipe!
June 6, 2012, 1:51 pm

Renee Pech
Pretty yummy! I made these today as breakfast-for-dinner waffles. Grainy-er than our usual flour waffles/pancakes, but they were good. I'll make the overnight pancakes, as indicated, some time soon.
February 25, 2013, 7:27 pm