Sprouted Whole Grain Pancakes

Sprouted Whole Grain Pancakes

I am a pancake eater.  I love them.  But I have to say that I cannot eat white flour pancakes after having enjoyed whole grain cakes for so long.  They have so much flavor and you don’t feel like you ate bricks when you are done.  

A few years ago a buddy and I were traveling and we stopped at a breakfast place.  He, like me loves whole grain pancakes.  It was one of those places where no matter what you order you got a side of white flour pancakes.  I have to admit they looked great.  So we looked at each other and said “Why not”, and we took a big bite of them.  I gagged.  They tasted like paste to me. There wasn’t enough syrup or butter to  make them taste good.  We both had the same reaction.   I have never ordered them again or have I eaten a white flour pancake in years.   I just cannot do it.  

Pancakes indeed should be light and a wonderful experience.  I do not enjoy at all whole wheat pancakes.  They can be dense and most often I don’t feel great after I eat them.  They are far better for you then white flour and if you love them I am happy for you.  I am just not much of a wheat person.  In my WholeGrain31 we talk about foods that are inflamitory, and wheat is #1 on the list of foods that you should avoid or at least cut back on.  

But the good news is you really don’t even need wheat to make a great pancake.   I have used all grains and have had great success in making wondeful pancakes.  I do have failures once in awhile, but I keep working on it and have created some pretty amazing pancakes.  

This recipe was a hard one.  I have made blender pancakes before with every grain, but never with sprouted ones.  When I made them for the virtual class they were good, but I just could not share the recipe until I got it down.   It took a few times, but thankfully I have made enough pancakes over the years that I was able to adjust and come up with an amazing recipe.   Flavorfull and packed with nutrition.  

You will notice that in this recipe  there is no grain flour.  I used almond flour for the fiber and it is not inflamitory.  It adds a lot to the this pancake.  I love the texture and flavor, and more important how I feel when I am done.

I have a special needs son and he is my food critic.  We have a game where I ask him to rate what I cook from a 1 to a 10.  He is brutally honest with me, and I love that.  He gave these pancakes his higest rating.   He loved them.  They were light and full of flavor and oh so healthy.  So much fiber and nutrition.   

I hope you enjoy them as much as I did making them.  I had three large ones for dinner tonight and they fueled me for my bike ride.  

Enjoy the recipe. 

Chef Brad~America’s Grain Guy

Sprouted Spelt

Sprouted PanCakes

My love for sprouts is growing.  The more I use them the more I love them and understand the immense nutritional value.  This is a great recipe, it took some time to get it perfect.  Enjoy 

4 eggs

2 cups sprouts, spelt, wheat, or kamut

1/2 cup almond milk

1.5  cups almond flour

1 teaspoon salt

2 teaspoons vanilla 

1 tablespoon baking powder

1 teaspoon baking soda 

Place sprouts in blender with almond milk and puree.  Add eggs, flour, salt, and vanilla.  Mix well. Add baking powder and baking soda and pulse several times.  Let rest a couple of minutes and Pour out onto hot griddle.

Depending the the moisture level of your sprouted grains you may have to add more flour.  It should be thick like pancake batter.  

Sprouted Spelt makes great pancakes