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
Ingredients
- 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
Instructions
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.
Fry pancakes in generous amounts of bacon grease or ghee (or use it to grease your waffle iron). Healthy fats help us absorb nutrients, so don't skimp! Serve with real maple syrup, of course.
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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!
- Here are more healthy breakfast ideas – Be sure to let me know if I missed any good ones!
- Read more about healthy fats – Also scroll down at this post for a bunch of articles on the cholesterol issue, too.
- Why I love my Bosch
Terri says
April 8, 2018 at 4:38 PMThank you so much for sharing your recipe! I made these for an early supper tonight and it was perfect for a rather chilly spring day/afternoon. I had raw goats milk on hand, added a few tbspns of coconut sugar, and blended away. This step does make it so supper easy!!!! I also sprinkled a few enjoy life mini chocolate chips on the top while they were cooking before I flipped them. I have an electric stainless steel frying pan, which I love cooking my pancakes in!! Topped with some pure maple syrup and they were fantastic!! Very moist and not flat as a crepe!! LOL Thanks again for sharing this recipe and all your other ones!
KitchenKop says
April 8, 2018 at 10:55 PMYou’re welcome Terri! 🙂
Kel
Andrea says
January 14, 2015 at 6:47 AMFor a child with dairy allergy, can I substitute earth balance and coconut milk? Or do you have another suggestion?
Thanks!
KitchenKop says
January 18, 2015 at 10:55 AMAndrea, I wouldn’t use Earth Balance, that is full of fake oils and other ingredients that should definitely be avoided. Instead try organic coconut oil and organic coconut milk!
Kelly
Nicole says
April 16, 2014 at 6:06 PMJust made this recipe and it turned out great! I’ve always been afraid to use anything other than white flour in my pancakes but the sprouted spelt was better than I expected. Thanks!
Tina says
February 16, 2014 at 12:07 PMMade Belgian waffles from this recipe this morning and they were fantastic! Used a mix of spelt and hard white wheat (freshly ground). Thanks for this recipe.
Tonya says
May 30, 2013 at 11:05 AMI use apple sauce(unsweetened organic ) or mashed banana as a a sweetener …forgot to add honey once while experimenting with addition of banana and they were so sweet and delicious!
Brandi Ghanbarpour says
March 7, 2013 at 12:47 PMMy 18 month old eats pancakes without any syrup so if I wanted to make these a little sweeter for her, could I add honey or maple syrup into the pancake batter? If so, how much would you recommend?
KitchenKop says
March 7, 2013 at 3:39 PMI’d keep them how they are first, to see if she’ll just eat them that way, since they are pretty good without syrup. 🙂
If not, then add a couple Tablespoons and see if that’s enough!
Kelly
Kathy Ellenberger says
November 14, 2012 at 5:53 PMCan I use Kefir or yogurt instead of milk?
Kelly the Kitchen Kop says
November 14, 2012 at 6:26 PMYes, that would be great!
Amanda Yoder says
November 8, 2012 at 8:52 PMThanks! We often need a quicker option