Sprouted Spelt Pancakes- Whole Grain and Fast

Using a regular pancake recipe, I replaced the white flour called for with sprouted spelt flour.  They turned out wonderfully! The whole grain flour gives them a little more texture and a nutty flavor, and since it’s sprouted you can skip the overnight soak, so they aren’t sour.  We like sour, but these were a fun change.  I added blueberries once they were on the griddle.

Serves 4 small eaters, double for most families

1-1/2 cups sprouted flour (spelt here, I’m enjoying my spelt flour!)

3 tablespoons honey

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1-1/2 cups yogurt (or milk or  replace part of this with cream if you have it)

4 tablespoons (half a stick) butter, softened

2 eggs

Additions as desired: Blueberries, nuts, bananas, grated apple…

Combine all, and mix until all the flour is moistened. Don’t mix too long, small lumps are okay, add more liquid if needed.

To cook, I use the number “4″ on my stove.  Grease your skillet or griddle with butter or coconut oil.  Whole grain pancakes do better on a little lower setting, cooking longer. They’re worth the wait!

More:

Sprouted Spelt in my Soaked Wheat Challah

Sourdough waffles

Find what you need to make yogurt and buy sprouted flour here.