You may have seen my recipe for soaked pancakes or waffles, and read about why they are so much better for us. Basically it’s because the phytic is broken down so that more of the minerals you’re consuming (maybe in a big glass of raw milk) can be fully absorbed. But also because it’s a way for the grains to be predigested overnight by whatever acid you use in the recipe; so these pancakes or waffles often feel better on the tummies of those who are otherwise sensitive to grains.
But do you forget to soak them the night before half the time like I do?
It’s OK, you can just use sprouted flour…
Sprouted flour is beneficial in the same ways as I mentioned above, and also, because this is ground from the sprouted grain, you’re then technically eating a plant instead of a grain!
Sprouted spelt flour is a favorite because I like to switch up my grains and not always use wheat.
So this recipe is nice for everyday because you don’t have to remember to soak ingredients the night before, and it’s a simple and fast recipe to pull together. We’ll often serve blueberry pancakes for dinner on busy days when I don’t get around to making anything. (By the way, here are my other healthy fast food ideas for days like that.)
Super Simple Sprouted Flour Blender Pancakes or Waffles
- 3/4 cup melted butter, cooled (butter from grass fed cows is best)
- 2 1/4 cups Sprouted flour (I used sprouted whole spelt – here’s where you can get sprouted flour)
- 1 1/2 Tablespoons baking powder (I use aluminum free)
- 3 eggs
- 1 1/2 cups whole milk
- 3/4 teaspoon Sea Salt
- 2 teaspoons vanilla
Blend very well in your blender; I use my beloved Bosch, because it just makes everything faster and easier. Scrape the sides and turn it back on for a few seconds.
Our kids had two helpings each! Personally, I think whole grain sprouted flour tastes lighter than whole grain regular.
Let me know what you think!