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Friday
Jan062012

Sprouted Flour Pancakes

Sprouted Flour Pancakes are a favorite in my house. I adapted a recipe for Light Griddle Cakes from The Settlement Cook Book. This is my favorite go to cookbook (after Nourishing Traditions of course). My Mom has a copy that I was always borrowing until she finally tracked down a 1976 edition for me. I would sure love to get my hands on a 1901 edition, just to see the changes that have been made over the years.

Back to the pancakes! These are so easy to make that I can’t help but wonder how instant pancakes ever became popular. We had Krusty’s pancakes at a youth event last month and I couldn’t even finish the first pancake, it just tasted so… fake.  There is nothing fake about these pancakes, I cook them in a combination of butter and coconut oil (I like the taste of the butter and the higher cooking temp of the coconut oil) until the outsides are golden and crisp, two pancakes and I am happily content.

 

Sprouted Flour Pancakes

 

1 c. sifted sprouted flour

2 tsp. baking powder

¼ tsp sea salt

1 egg

1 c. whole raw milk

1 tbsp melted butter

Butter and/or coconut oil for skillet

 

Place butter in an oven safe glass container and melt in toaster oven or oven. Combine sprouted flour, baking powder and sea salt in a batter bowl. Pour milk into measuring cup and beat in the egg. Add to flour. Stir in the melted butter. The batter is thicker than some allowing for the cake to keep its shape. Heat cast iron skillet (I use a 12inch) over medium high heat. Add 1 tbsp of butter and 2 tbsp of coconut oil to the skillet. Pour enough batter to make 2 ½” pancakes. Wait until the batter bubbles and then flip, cook an additional 90 seconds or until golden. Continue adding fat and batter until all used up (about 10 pancakes). Serve with real maple syrup and enjoy.

 

This post is part of:

Simple Lives Thursday

Pennywise Platter

Fight Back Friday

Fresh Bites Friday

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Reader Comments (6)

Wow! These look so fluffy and delicious. They sound really great- and super simple to make. Thanks for sharing on Fresh Bites Friday at Real Food Whole Health- can't wait to see what else you've got for us! :)

My pancake recipe comes from a ragged 1970s sourdough cookbook. :) I'd be honored if you'd share this post on our new weekly link up -- Friday Food Flicks -- Amanda

Very good! Best sprouted grain pancakes so far!

July 20, 2013 | Unregistered CommenterSarah D

YUM!!!Awesome pancakes!

February 8, 2015 | Unregistered CommenterMarianna Guzzo

This is the first time I've used sprouted flour to make pancakes. I usually use regular self raising flour. My husband said (not knowing I had used sprouted flour) "these are the best pankcalse you have ever made!"

April 17, 2015 | Unregistered CommenterSara russ

Awesome Sara, Thank you for sharing!

May 5, 2015 | Registered CommenterLeah Rae Verde

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