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
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!
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We're cooking August 28th- Freezer-to-Slow Cooker theme! Again, 12 Grain-Free Main Dishes, along with sides, desserts, and more!