My daughter loves pancakes. I give them to her as a special weekend treat and try to make them as nourishing as possible. Here’s the recipe she loves the best. Last time I made these my awesome cooking buddy Joan suggested I should include them in our breakfast section of our blog. Here we go.
1 large egg
1 cup sprouted whole wheat flour
1 cup milk
1 Tbsp honey
2 Tbsp coconut oil (you may have to melt in a microwave to make it liquefy. 10-20 seconds should be enough)
1 Tbsp baking powder
¼ tsp sea salt
Butter, ghee or coconut oil for cooking
1. Mix ingredients together until somewhat smooth. If batter seems too thick add just a touch of additional milk. Note the batter will not be very runny because you are using sprouted flour.
2. Heat pan over medium heat and add butter, ghee or coconut oil to coat pan
3. Drop a spoonful of batter into pan. Once batter forms a few bubbles on top, flip. Continue flipping until golden.
4. Top with your favorite yummy toppings and serve. The possibilities are now endless. My daughter loves Grade B maple syrup and I love how simple and natural it is. We usually top with the syrup and some fruit.
You can also pair with your favorite protein (ham, bacon, sausage…..)
Or just make the pancakes and fruit your show piece.
Enjoy!Deb
ITS ALL ABOUT THE KITCHEN 
Tina
/ February 9, 2014This recipe is my first time working w/sprouted wheat flour. Pancakes came out very well. I added a grated apple, cinnamon, nutmeg, and 1 Tblsp each of whey protein powder and flaxseed meal. I am trying to see if I can tolerate sprouted wheat better than regular wheat flour.
Elizabeth's Lunch Box
/ February 9, 2014So happy it came out well for you. That sounds fantastic the way you made them. Hope it works out well for you. My daughter and I have found we tolerate sprouted wheat or einkorn wheat best. Keep us posted. Deb
nadiakim
/ September 10, 2014Thanks for posting! I just used but used my nutribullet and blended fig, pineapple and blueberry along with sugar free cocounut milk for the liquid and sweetner. Also put 1 tsp of coconut palm sugar. They came out great! I’m just learning how to cook with sprouted flours and so you just made me one step to being more confident with it.
Elizabeth's Lunch Box
/ October 12, 2014So happy we could help. What you did sounds wonderful and will have to try that sometime. I’ve been playing around with whole wheat and sprouted wheat for a few years and love it so much. Thanks for visiting our page and please check back for new recipe additons. Deb
password
/ December 1, 2016looks good!