After Monday’s post about how insanely easy it is to sprout your own wheat, I decided to share a simple, easy sprouted wheat recipe!
At our house, we only eat grains if they are prepared properly. That means we either sprout, soak, or use natural yeast as sour leavening. When you prepare grains properly, you are making grains very easy to digest. Improving your digestion is THE MOST important change you can make to your health.
If you have a gluten or wheat intolerance, I would HIGHLY suggest using sprouted wheat!
This sprouted wheat pancake recipe is super easy and SUPER delicious…
Easy Sprouted Wheat Pancakes
Makes 12 pancakes
Ingredients:
2 c. sprouted wheat flour
2 eggs
2 c. milk (organic is better, raw grassfed is best)
1 heaping tsp. sea salt
1 heaping TBS. baking powder
1 TBS. coconut oil or pastured lard for frying
Directions:
Mix all ingredients except oil and cook on hot greased griddle. Top with Butter (organic is better, raw grassfed is best) and REAL Maple Syrup – see where I buy mine here! Enjoy!
Can I halve the recipe, or will it stay well in the fridge?
Hi Kathy-
Yes, you can cut the recipe in half.
Thank you -Bobbi (DaNelle’s Assistant)
I don’t think this recipe is for freshly milled sprouted flour. Mine turned out like a crepe/pancake. Perhaps it would have helped to have it measured out in weight.
Thanks. Made these twice, adding vinegar to the milk, 2T butter and 2T jaggery or coconut sugar.
Hi, thank you for posting this delicious recipe! I was wondering if you could include a print button with just the recipe. Yup, I’m old school, I still like printing things out and referencing them that way. Thank you!
Hi Claudia-
I like printing recipes out too! 🙂 Unfortunately, we don’t have that feature yet. I’m sorry!
Thank you -Bobbi (DaNelle’s Assistant)
I’ve searched for a long time for whole grain pancakes like these! They are fabulous! I wouldn’t change a thing.
Note: for those people substituting non dairy milk, you might want to add a little apple cider vinegar if they don’t fluff up. I was a vegan for a while and discovered that trick. My brother in law had asked me what I used to substitute for the lactic acid in milk. A light went off and I started using acv.
Hi Juliana-
So glad the pancakes are working for you! And thank you for the super advice! ACV is such great stuff! -Bobbi (DaNelle’s Assistant)
Finally, a pancake recipe that actually looks and tastes like the “old pancakes” my family has made and the BUT healthy!! My granddaughters really like them… I actually made a few and then added some 100% grass fed whey protein powder concentrate, along with some raw green powder…. My granddaughters didn’t even notice the difference : )
Thank you!!!
Julie
Help, is wheat grass seeds what I’m looking for to start this??
Hi Grace,
Nope, you’ll need sprouted wheat. Like this kind here.
Fun! Back onto the occasional properly prepared wheat recipe. We enjoyed these with homemade organic real cinnimon raw honey chunky apple sause. I used organic sprouted spelt flour, no raw organic milk at hand so I used water with olive oil added into the batter, baking soda (less than baking powder) and a bit or raw apple cider vinegar to activate the baking soda just before cooking.
Hi DaNelle,
Is it okay to substitute coconut milk? It’s hard to find wholesome cow milk in Canada.
Thank you!
That’s fine!
Hello! My husband and I tried making two batches of these today, but both batches were crispy or golden brown on the outside and completely undercooked on the inside. We followed the recipe and cooked them on a griddle at 375. Could you think of any reason this would have happened? We’ve never used sprouted wheat flour, but are pretty sure the consistency in the middle should not have been gooey and raw looking. Thank you!
Yes, the shouldn’t have turned out like that. I would try it again and reduce the heat to whatever temperature you normally cook pancakes at. Hopefully that helps!
These were so amazing, I just finished eating them with my family! Even my 3 and 5 year old girls loved them and they are picky eaters. Thanks so much for this delicious recipe!
I was craving the pancakes I grew up on… Made with bisquick (yuck!)… And while not exactly the same, the definitely measure up! Delicious! We will make these again.
Lard????? Seriously?
Hi Karen,
We eat a traditional diet, and purchase lard from local pasture-raised sources. You can read more on the myths surrounding lard here…https://www.weedemandreap.com/2013/02/the-top-3-reasons-why-you-should-be-eating-lard.html
and here…https://www.weedemandreap.com/2013/10/long-ancestors-live-eating-bacon-lard-whole-milk.html
I just wanted to say that I started using “sprouted” grains after reading your post about why we should and I have a noticed a huge change!!! We use this recipe for pancakes all the time and they are great! Thanks so much 🙂 You have done a really great job with your blog and I wish you all the best.
Hey DaNelle! I am going to try this with my left over sour raw milk. I only have regular wheat flour. Is there a way to soak this recipe like your tortilla recipe to make it a little better with the phytic acid? Sorry all new to this!
This is such a great recipe! I did add some cinnamon and vanilla and they were phenomenal! Thanks for the recipe!
I went for it and they were DELICIOUS with the almond milk as well! Thanks for the recipe! Yum yum!!
Great! I’m glad they worked out well!
Could I use almond milk instead of cow’s milk with this or will they not “fluff” up with it?
Do you have a sourdough pancake recipe?
The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.