Guilt-free pancakes are just a flip away.
Our Buckwheat Pancake & Waffle Mix serves up extra nutrition and that delicious, luxe flavor your mornings have been missing, without any extra sugar.
- Fermented Organic Stone-Ground Buckwheat Flour
- Fermented Organic Stone-Ground Whole Wheat Flour
- Fermented Organic Stone-Ground Whole Grain Spelt Flour
- Sourdough Culture
- Organic Cinnamon
- Baking Soda
- Sea Salt
Let’s talk sourdough benefits
Sourdough is an ancient fermentation practice that uses a bubbly, live probiotic culture – filled with billions of wild yeasts and lactic acid bacteria – to transform grains from seed to superfood.
Just like kimchi, yogurt, and kombucha, sourdough is a traditional fermented food that’s been around for over 6,000 years. A long and slow fermentation with sourdough culture – we’re talking 24-72 hours – degrades gluten proteins, breaks down complex starches (goodbye FODMAPs), makes grains easy to digest, and supports a healthy gut microbiome.
Sourdough fermentation is an essential process that enables our bodies to access the full nutritional value of whole grains. All grains contain a naturally occurring chemical called phytic acid, which binds to vitamins and minerals and prevents nutrient absorption. The microbes in sourdough culture break down phytic acid and significantly increase the bioavailability of B vitamins and minerals like iron, zinc, and magnesium.
Prebiotic fiber is naturally occurring in whole grains, and sourdough fermentation produces more of it! Prebiotics are a type of indigestible fiber that are an important food source for beneficial gut bacteria and help promote a healthy and diverse microbiome. In particular, lactic acid bacteria produce Beta Glucans, a well-known insoluble fiber with prebiotic properties associated with a myriad of health benefits.
Sourdough fermentation creates lactic acid, which is a powerful antioxidant with numerous health benefits – and lactic acid increases the bioavailability of polyphenols, like phenolic acids and flavonoids, which are naturally occurring antioxidants found in whole grains.
Sourdough is low FODMAP! (FODMAPs are fermentable oligo-, di-, monosaccharides and polyols, aka short chain carbohydrates that resist digestion by the enzymes in our gut.) Unfermented wheat, rye, spelt, and einkorn all contain high levels of fructans, a specific type of FODMAP. But, a long and slow fermentation process removes fructans and transforms these grains into a low FODMAP food.
Some experts believe that it’s the fructans in wheat, not the gluten, causing digestive issues for the majority of people with gluten sensitivity/intolerance. This explains why people who have a hard time digesting unfermented grains (who doesn’t?) are able to easily digest fermented wheat, spelt, rye, einkorn, etc.
During fermentation, beneficial bacteria break down gluten proteins into simple amino acids that our bodies can easily absorb, making sourdough low in gluten. This is why people with gluten-sensitivity or gluten intolerance find that they do well with slow fermented wheat.
Sourdough supports a healthy, happy gut.
A healthy gut microbiome plays a vital role in overall wellbeing:
- ⚡ More energy
- 🤍 Improved digestion
- 💪 Strong Immune System
- 🧘 Improved Mental Wellbeing
- ⬇️ Reduced inflammation
Simple Ingredients & Irresistable Flavor
Our mixes are made from flavorful stone-ground whole grains that have been slow fermented with sourdough culture. This 6,000-year-old practice activates essential vitamins and minerals, breaks down gluten, and boosts phytonutrients, transforming grains into a bona fide superfood. After a 24 - 72 hour fermentation, each batch is slowly air-dried and paired with exceptional ingredients to create our sourdough baking mixes - a true fermented food!
OUR UNIQUE PROCESS
From Seed to Superfood
It all begins with organic grains grown in healthy soil + small batch fermentation. We are on a mission to redefine the modern kitchen with sourdough, a wholesome tradition.
They're feeling it
Frequently Asked Questions
All you need is eggs and water or milk. Plant-based options like almond milk work great too.
Our mixes are made with 100% USDA certified organic ingredients, though we have not had the mixes themselves certified organic yet. Working on that, check back in soon ;)
No, our mixes are not gluten-free and therefore are not suitable for anyone with Celiac Disease. Sourdough fermentation does degrade gluten-proteins and FODMAPs, so many individuals with Non-Celiac Gluten Sensitivity (aka gluten sensitivity or gluten intolerance), find that they are able to digest sourdough without any issues. Like anything else, please consult your doctor if you have NCGS and are curious about sourdough.
25 medium-sized delicious, light and fluffy pancakes!
Nope! They should be stored at room temperature until the best by date on the back of the pouch. Keep ‘em in your pantry, cabinet, counter, or wherever you like to keep your pancake mixes.
Yes, you definitely can. Simply add made and cooled pancakes to a large storage container, seal, and freeze. To prevent pancakes from sticking together, you can stack pancakes and separate each layer with parchment paper.
To store in the fridge, just wrap your pancakes in foil or store in an airtight container. Pancakes will stay good in the fridge for up to 7 days.
Always have your fave pancake mix on hand
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