Sprouted flour pancakes are one of the easiest things to make if you are new to sprouted flour. In fact, as simple as this recipe is, you could even do without the last two ingredients if you don’t have them on hand- just substitute water for the milk. We like to make them with emmer flour, but you can easily swap out with hard red wheat, spelt; really whatever you prefer or happen to have in your pantry. We love the rich, delicate flavor that shines through; and with no sugar added, these are pancakes you don’t even need to feel guilty for eating!
- 1 cup sprouted emmer flour (or substitute flour of choice)
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 1 cup milk or buttermilk
- 1 tbsp. melted butter
Mix dry ingredients and blend in egg, butter and milk. Everyone like their pancakes a little different, so feel free to add a bit more milk or flour if you find the batter too thin or thick for your taste. Cook pancakes on a hot griddle or skillet with butter or coconut oil. Serve with maple syrup and your favorite toppings.
If you happen to have leftovers, sprouted flour pancakes freeze nicely, simply microwave or toast to reheat. And don’t just limit yourself to maple syrup and butter, as scrumptious as that is. The not-too-sweet whole grain flavor is an excellent canvas for all kinds of toppings- even savory ones!