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Sprouted Spelt Pancakes

I’m a pretty big breakfast person. I looove breakfast food. Waffles, pancakes, pastries (remind me to tell you about the French bakery I just found…. drool!), fruit, chia pudding, baked oatmeal….. I could go on. Do you want me to?? Ok, I’ll stop. I think you get the point.

 

Don’t be afraid of the amount of coconut oil. Go for it. Get those good fats in.

 

A note on the flour- I love spelt flour. Even better, sprouted. Our grains are harvested before they even sprout, which makes us miss out on a lot of the nutritional value. What little bit of grains we do eat, I try to make sure it’s sprouted. If you don’t have sprouted spelt, go for spelt. But any other flour would do, as well.

 

If you want pancakes but aren’t in the mood to flip them, go check out my Pancake Bake for a version with less work. :)

 

 

Sprouted Spelt Pancakes | a kitchen cafe

 

 

Prep time: 5 minutes

Cook time: 15 minutes

 

1 1/2 cups sprouted spelt flour (I like this brand)

2 organic eggs

3/4 cup coconut oil, melted (this is my favorite brand)

3 tsp baking powder

pinch sea salt

1 1/2 cups milk (coconut, rice or almond will work)

 

 

In a blender, combine flour, baking powder and 1 cup of milk. Blend until smooth.

Add remaining 1/2 cup milk, oil, eggs and baking powder. Blend again until smooth.

Heat a pan on medium heat, grease with butter or coconut oil for each pancake. Cook until edges firm and bubbles appear, about 3-4 minutes on each side.

Serve warm with pure maple syrup and fresh fruit.

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  • jen

    why do you blend the flour baking powder and some of the mild prior to adding the remaining ingredients?ReplyCancel

    • Good question- it’s really not that vital of a step. My original recipe is with whole wheat berries, so it needs to blend a bit longer. I do that in two steps so the whole batter isn’t over-mixed. Either way you want to do it would work fine. :)ReplyCancel

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