Making Digestible, Tasty Whole Wheat Pancakes with Pioneer Yeast

Here is an idea I learned from the book  pictured above.  The author, Caleb Warnock, says to go to and order the naturally leavened starter using the info on the right-hand side of the page, under the book cover image for Original Fast Foods. With the starter you can make pioneer yeast. This is slow-rising yeast, as compared to the fast-rising yeast of commercial breads today. From what I can tell, pioneer yeast is the same thing as sourdough starter. If anybody knows differently, please correct me below. He keeps his pioneer yeast on his counter in a quart glass jar.

Caleb claims you can make bread in a short time with this pioneer yeast. The folks at say  it’s much better for you because the gluten is predigested and the phytic acid is more neutralized.

Here’s the recipe for Caleb’s Easy Pioneer Pancakes using Pioneer Yeast (another time I will post the recipe for Whole Wheat Bread with Pioneer Yeast)

The night before you want to have pancakes for breakfast, mix into a quart jar:

  • 3/4 c warm water
  • 3/4 c flour
  • 1 T pioneer yeast

Tighten lid loosely and leave over night. In the morning, in a medium mixing bowl, whisk together:

  • 2 eggs
  • 1 T olive oil (I would use melted butter, Rebecca Wood says not to use olive oil for baking)
  • 1/4 c milk
  • 1/4 t salt

Add the yeast mixture into the egg misture. Using a spatula (do not use a whisk) gently fold ingredients together until just incorporated. Cook as usual. Enjoy!

This link has a lot of info about how to prepare bread in traditional ways that neutralize phytic acid with the natural leavening agent of sourdough

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