Sprouted Grain Pancakes

Saturdays. Ah, a day to relax and not worry about any schedule. No need to rush off anywhere (most times), no emergencies. Just taking a day to be together as a family and spend moments with each other. Days like today beckon for delicious breakfasts, like pancakes. I am still tweaking our sprouted wheat/spelt recipe. It would help if I actually wrote my measurements down. I am not one for exactness when it comes to a recipe. Nonetheless, here is what I have so far, though I am sure it will need some more experimenting.

Sprouted Wheat Pancakes

(yields enough for our family 🙂

Put ingredients layered into Blentec (or Vitamix)

3 cups sprouted wheat berries

2/3 cup sprouted wheat flour

4 TB coconut oil

1 can coconut milk

1 cup buttermilk

1 tsp salt

2 tsp baking soda, aluminum free

1 TB baking powder, aluminum free

1 cup blanched almond slices

2-4 TB coconut flour

Spices ( I use ginger, cinnamon, nutmeg and allspice)

Set to “Grind Grain” and completely pulverize the sprouts and nuts. Blend until batter looks smooth.

It may take these a little while longer to cook through. I usually use my stainless steel electrical skillet with the lid. Then keep them warm in the oven as I go.

Top off a stack with some real butter (preferably from grass-fed cows) and 100% maple syrup Grade B (“B” is better – has less processing and maintains more nutrients then A). I also like some fresh molasses, sorghum syrup, or berries mixed with raw honey.

Best enjoyed with family in a relaxed atmosphere with hot tea 🙂

3 thoughts on “Sprouted Grain Pancakes”

  1. We are making these this AM…I should wait to post until AFTER we eat them – but I am excited as this is my first time using my wet sprouted wheat berries in a recipe. We had to make a few modifications since we don’t have coconut milk or flour. Is this the recipe you used when we had breakfast at your place?

    I also love Saturday AM breakfast – more time to experiment!

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