Sprouted Spelt Pancakes- Whole Grain and Fast

facebookpinterestmail

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.

Sprouted Grain Pancake Recipe

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.

Print Friendly
facebookpinterestmail

Comments

  1. These look so delicious! Yum!

  2. Mmm. I definitely find that with sourdough, 100% whole grain is not a problem.

    Amanda

  3. Jennifer says:

    This recipe is absolutely delicious, I used yogurt. I add cinnamon and vanilla for extra flavor. Thanks for a great recipe!

Trackbacks

  1. [...] courtesy of Health, Home & Happiness [...]

Leave a Comment

*