Sprouted Wheat Pancakes
Think pancakes can’t be both tasty and good for you? Think again. These sprouted wheat pancakes are here to prove you wrong. Easy to make, packed with nutrients, and perfect for those who want to indulge without the guilt. Your usual breakfast routine just got a serious upgrade.
Servings: 12 pancakes
Ingredients
- 2 cups sprouted wheat flour (240 grams)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2-¼ cups buttermilk or kefir
- 2 eggs
- 3 tablespoons melted butter or olive oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the sprouted wheat flour, baking powder, baking soda, and salt. Stir with a whisk to blend the ingredients well.
- In a separate bowl, combine the buttermilk, eggs, butter (or oil), syrup, and vanilla.
- Pour the dry ingredients into the bowl with the wet mixture and use a wide spatula to fold the mixture together. Don’t over-mix. Let the pancake batter sit for 5 to 10 minute to give time for the flour to fully hydrate.
- Preheat a griddle to 325°F (or place a skillet over medium to medium-high heat)
- Use a ¼ or ⅓ cup measuring cup to drop the batter on the hot griddle.
- Cook until you see small bubbles start to form on the top of the pancake (about 2 minutes). Flip the pancakes over and cook for an additional 1-½ to 2 minutes.
Notes
The sprouting process changes the structure of the starches and proteins, making them more absorbent. Allowing the batter to sit for a few extra minutes before cooking helps ensure the flour is fully hydrated.
Nutrition
Serving: 1pancake | Calories: 114kcal | Carbohydrates: 12g | Protein: 3.5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 261mg | Potassium: 109mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 114IU | Calcium: 84mg | Iron: 0.6mg
