Being on ketogenic lifestyle requires me to be fat adapted, which means to eat fat and then eat fat and then maybe have a dessert such as the fat bomb. Seriously, it is a ‘fat’ life and I am so happy to be the “fat” girl and the “fat” athlete. The latter one, however, brings in the picture another approach: the cyclic ketosis. What that simply means, is having the carbing-up days especially on heavy weight lifting days (endurance is perfectly fine to be performed while being fueled with fats only). Also, for me as woman, it is important to have those days because of my feminine nature: the proper hormone production, to keep thyroid and adrenals happy, to keep my mood swing on point and my skin shiny and beautiful.
For that days, I prepared great keto-friendly pancakes which still help me with carbing up and feeling happy by catching two birds at the same time – yeay!
Let me explain to you why grains can still be healthy, keto-approved and delivering great nutrients to my body. The grains I mean here are: quinoa, couscous, millet, farro, buckwheat, barley, rye and bulgur. The great carbohydrate’s source is white rice. Turning brown rice into white rice removes phytate – an anti-nutrient that stops us from absorbing minerals – and leaves a clean source of starch. It also reduces arsenic – brown rice was found to have up to 80 times more arsenic than white rice.
The only thing you need to do with them is to take some time and sprout them!
The process of sprouting is, in the simplest terms, the process of seed germination. In the case of grains, the grain “seed” is kept warm and damp, just as it would be in the soil, and after some period of time a tiny sprout begins to emerge from that grain “seed”.
The sprouting process is a complete biological transformation of the seed. In this process there is a lessening of the starch of the grain and at the same time an increase in the protein, fat, amino acid composition, and B vitamin content. Through the enzymatic action that occurs in the sprouting process the anti-nutrients found in the grain are also lessened. Sprouting is also a good way to prepare whole grains that will be consumed as a side dish.
OK, so let’s get to the actual recipe:
Begin by sprouting and fermenting your grain, in this case it is whole barley pearls.
- Wash them with water four or five time and leave to soak them in filtered water overnight in a glass bowl with a plate on top.
- In the morning, wash and rinse your grains thoroughly and cover with filtered water again. This time, add about 1 tbsp of the juice of half a lemon (or ¼ tbsp of citric acid) to the water and cover again for 12–24 hours.
- Rinse the grains and strain out the water. They are now ready to use.
For your pancake recipe use:
3 cups of your sprouted, fermented grain
4 organic pastured eggs
6 tbsp of grass-fed butter or coconut oil
2 tsp baking soda
1 tbsp vanilla powder
Blend all ingredients in the food processor for at least 5 minutes until nice and smooth. Make pancakes spraying the pan with coconut oil.
Serve with grass-fed butter or almond butter, or some organic, grass-fed yogurt or kefir, and a small amount of sliced bananas or berries of your choice. Enjoy your carb-up day or your dessert!
Per one serving: 151 calories; 9g fats; saturated fats 5g; monounsaturated fats 1g; carbohydrates 15g; fiber 2g; sugars 0g; proteins 4g; cholesterol 74mg; sodium 324mg; potassium 71mg.
YOU ARE IN IT TO WIN IT!!!!
YOU got this beYOUtiful!!!! ❤