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 🙂
The Well Nourished Home 
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!
Yes, they are 🙂 Let me know how they turn out!