Recipe: Simple Sprouted Wheat Flour Pancakes

With real butter, Grade B maple syrup and a nice fat fried egg, sunny side up, from our backyard chickens on top. Could it possibly get any better than this? I don’t think so.

Plus, these pancakes are so easy, even I could make them. Here’s how:

Simple Sprouted Wheat Flour Pancakes

♥ 2 Cups sprouted wheat flour
♥ 2 eggs (from your backyard chickens, of course)
♥ Milk, enough to make the batter flow, about a cup, adding slowly. We use raw milk — love that stuff!
♥ 1/2 tsp. real salt
♥ 3-4 Tbs ghee
♥ 1/4 tsp almond extract (optional)
♥ 1/2 tsp baking soda

Mix to batter consistency using more or less milk. We like a thicker consistency. Fry in 1 Tbs unrefined coconut oil* for every 4 pancakes. This is what makes the nice brown crunchy outside.

Serve with plenty of butter (rBGH and hormone free) and organic maple syrup. I fried an egg and put it on top of everything — my own personal slam. Manna from heaven, if you ask me.

Mo thinks so, too. He wouldn’t stop eating long enough for me to take a picture. Give this a shot and let me know how it works for you, ok? Thanks!

*Search “unrefined coconut oil” in the search box to find it quickly!

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