Easy Sprouted Flour Pancakes!

This morning, March 30, my kids and I woke up to a wintry wonderland at my parents' lake house. Outside, instead of calm water with a backdrop of upstate New York hills, there was a blanket of white as far as the eye could see.  In response to the dismally unseasonal environment my son said, "I need pancakes for breakfast."  And so this recipe was born from the last of my bag of sprouted wheat flour (yes, I travel with baking supplies).

Click here for my post about wheat and a sprouted flour chocolate chip cookie recipe.

Sprouted Wheat Pancakes

     Recipe by Maureen Hann

Makes about 12 pancakes

1 cup sprouted wheat flour

1/3 cup sucanat, ground (or sugar of choice)

1/2 tsp. baking soda

1/4 tsp. baking powder

3/4 cup milk of choice plus 1/2 tbls. vinegar

1 egg

1 1/2 tbls. melted butter or coconut oil

  

Preheat griddle.  Combine dry ingredients in a medium bowl.  In a small bowl, whisk milk mixture, egg, and melted butter or oil.  Pour wet mix into dry ingredients and stir until combined (add a bit of water to thin, if necessary). Cook on a greased griddle until golden on both sides.