Pancakes are so versatile. You can add bananas, pumpkin, chocolate chips, or even a bunch of sprouted flour and they only get more delicious! Admittedly, this recipe does take longer than opening up a box of Hungry Jack, dumping it in a bowl, and adding some water. It takes about 5 minutes. Really though, isn’t your family worth 5 minutes? While pancakes are usually a Sunday special in our house, I often make a double batch of these pancakes and then take them to work with me throughout the week.
Half Sprouted Pancakes
1 large pastured egg
1 1/4 c. low-temperature pasteurized, organic buttermilk (If you don’t have buttermilk on hand, simply put 1 1/2 Tbsp. lemon juice in a measuring cup, fill to 1 1/4 c. with milk, stir, and let it sit 10 minutes)
3/4 c. sprouted spelt flour
1/2 c. organic, unbleached all-purpose flour
2 Tbsp. coconut oil, melted
1 tsp. raw sugar
1 tsp. aluminum-free baking powder
1 tsp. baking soda
1/4 tsp. salt
Pastured butter and real maple syrup for serving
Extra virgin organic coconut oil for greasing griddle
In medium sized mixing bowl, beat the egg. Add the rest of the ingredients and beat well. Using a sandwich baggie, smear your griddle generously with coconut oil. Heat griddle to 400 degrees. Depending on what size you want your pancakes, pour 1/4 – 1/2 c. batter onto your griddle. When edges appear dry and bubbles appear in the center of the pancake, flip. Repeat with the rest of the batter. Drizzle with butter and syrup. SO. EASY.
Add whatever your heart desires to make the pancakes your own!