Sprouted American Pancakes recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Meal type | Breakfast, Dessert, Snack |
| Allergy list | Egg, Milk, Wheat |
| Misc | Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Description | You will not believe how amazing these pancakes are despite the fact that they are enormously healthy for you! Can be enjoyed in endless ways! |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 1 cup sprouted flour (wheat, Spelt, Kamut, etc. )
- 1 tablespoon healthy sweetener (xylitol, Sucanat, Coconut Sugar, etc. If using stevia you can use much less!)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt (Unrefined sea salt or Himalaya Salt)
- 1 cup kefir (or buttermilk or filmjölk)
- 3 tablespoons milk (preferably raw)
- 1 egg (preferably pastured)
- 2 tablespoons coconut oil (or butter. melted but not hot!)
- 1 teaspoon vanilla extract (optional)
Directions
Step 1
In a large bowl, combine all dry ingredients.
In another bowl beat together all of the wet ingredients.
It works the very best if the wet ingredients are room temperature, but it still worked well for me without this since I mixed the warm coconut oil in with it.
Just be sure not to put hot coconut oil or butter in as this will cook the egg!
Step 2
Keep the two mixtures separate until you are ready to cook.
Step 3
Warm up a lightly oiled griddle or frying pan to medium heat.
You’ll know the pan is ready if when you flick some water on it, it beads up and sizzles.
Step 4
Combine the dry and wet ingredients and only just combine with a wooden spoon or fork. Do not over mix!
Step 5
Scoop the batter into the pan using a 1 dl measuring cup or a 1/2 Cup per pancake.
Brown on both sides and serve while still warm. Although I will attest that they are still awesome cold or reheated later in the day.
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