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!
- ½ cup warm water (approximately 110 degrees)
- ½ tablespoon yeast
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 ¼ cups sprouted emmer flour, plus extra for kneading
Combine water and yeast in a bowl. Let sit for 5 minutes or until foamy. Add the oil and salt, mixing well. Add 1 cup of flour and mix with a wooden spoon, adding the remaining ¼ cup of flour and mixing until a dough is formed. Turn out onto a floured board and knead until the dough is elastic.
Grease a large bowl and put the dough inside, covering with a towel.
Let sit 40 minutes or until doubled.
Preheat oven to 425 degrees. Grease a 16” pizza pan.
Punch down dough and roll out to fit into pizza pan. Place in pan and prick the dough with the tines of a fork, this prevents bubbling as it bakes.
Pre-bake the crust 10 minutes. Remove from the oven and top as desired with sauce, cheese, etc. Return to the oven and bake another 12 to 15 minutes or until cheese is melted. Serve hot.
- 1 cup sprouted emmer flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 3 tablespoons cold butter
- 1/3 cup milk
Strawberry Nut Topping Layer:
- 1 lb. (about 4 cups) strawberries, halved (frozen – defrosted & drained)
- ½ cup chopped walnuts
- 2 tablespoons sugar
Preheat oven to 400 degrees. Grease a 9” pie plate
Whisk together the flour, baking powder, sugar, and salt. Cut in the cold butter using a pastry blender or 2 knives until the mixture resembles coarse cornmeal. Pour in the milk all at once and stir to combine.
Spread the flour mixture evenly into the bottom of the prepared pie plate.
Spread strawberries evenly over the flour layer. Sprinkle the strawberries evenly with the sugar and chopped nuts.
Bake in the preheated oven for 20 to 25 minutes. Cool in pie plate on a wire rack. Serve topped with whipped cream if desired.