These rustic healthy sprouted wheat pancakes are surprisingly light and fluffy in texture and absolutely delicious. Serve with your choice of fruit.
When sprouted grains became popular a few years back, I had to make something with this super healthy grain. The first thing I made were these pancakes. I was pleasantly surprised how delicious something that was noted to be so healthy. I think at times, we have this perception that if something is considered to be super healthy for us, we question if it will taste good and in this case, it was absolutely delicious!
Sprouted flour can be purchased at your local healthy food store and now many grocery stores in the health food section carry a variety of grains.
WHO DOESN'T LOVE PANCAKES.....
Everyone loves pancakes right!? Well, when you think about it, starting at a young age, pancakes are usually served at breakfast and they love all that maple syrup that is drizzled over the pancakes! As adults to the elders, we will make pancakes as part of our weekend breakfast or brunch menu. It’s usually because it’s a popular choice, it’s satisfying and they can be made in so many ways. Let’s think about the toppings that can be added to the pancakes…..berries of your choice, bananas, peaches, apricots, plums, apples and the list goes on…whipped cream, Greek yogurt, avocado, any of the sweet syrups from maple syrup to Agava nectar, honey or molasses.
I have to admit, homemade pancakes are the best!! I rarely will eat pancakes in a restaurant and for good reason….maybe at a fine dining restaurant. 🙂
WHY SPROUT WHEAT FLOUR?
This healthy pancakes are loaded with health benefits which include nutrients such as folate, iron, vitamin C, zinc, and magnesium. These sprouted grains are higher in protein and contains more fiber compared to whole grain products. Which in turn, increases our ability for easier digestion. This type of flour tends to be more expensive, however, the healthy benefits are evident and it worth a try. I plan to be making other baked goods with this flour on my blog. So stay tune as I look forward to it!
INGREDIENTS
Sprouted Wheat Flour was what I used for this recipe and I recommend this flour as a healthy option but also, because they tasted so good!
Sugar and only one teaspoon is added to this recipe.
Baking powder is needed as a leavening agent so these pancakes will rise.
Cinnamon is my favourite spice to add to pancakes and my baked goodies, it adds so much flavour and not to mention, a great anti-inflammator spice
Salt is enhance flavours
Egg, milk, vanilla and coconut oil are the liquid ingredients added to this recipe; egg adds the structure to these pancakes and I like to use organic milk if all possible, but not necessary and by using coconut oil, adds some flavor and is a healthy alternative.
WHEN MAKING THESE PANCAKES
To visually see the difference between sprouted wheat flour and all-purpose wheat flour is the colour. Sprouted wheat on the left and all-purpose flour on the right. As we know, the all-purpose flour has a much more processing and alittle finer in texture, but not much.
Measure the dry ingredients in a medium-large bowl, and wet ingredients in a medium bowl. Then add the wet ingredients in with dry ingredients. Once the ingredients are combined, there will be lumps in the batter, which is what you want. Recommended to not over mix the batter.
STORING
With any leftover pancakes, I will lay wax paper between each pancake and place them in a zip-lock bag. They will keep in the refrigerator for 2-3 days. I will often freeze the extras in a similar manner, but in a zip-lock freezer bag. They will last up to 3 months.
Sprouted Wheat Cinnamon Pancakes
Ingredients
- 1 cup sprouted wheat flour
- 1 tsp sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 egg, lightly beaten
- 1 cup milk
- 1/4 tsp pure vanilla extract
- 1 tbsp coconut oil plus 2-4 tsp for frying
Instructions
- In a medium bowl, combine flour, sugar, baking powder,cinnamon and salt.
- Beat egg lightly in a medium bowl, stir in milk, vanilla and coconut oil. Add liquid to the flour mixture and stir to just until the ingredients are evenly distributed but the batter is still lumpy. Do not over mix.
- Heat a griddle or fry pan/skillet,add 1 ½ teaspoon of coconut oil, when heated, (if using a fry pan/skillet) swirl the pan to cover the bottom evenly. Add ¼ cup of the batter into the fry pan/skillet and spread the batter evenly. Cook for about 3-4 minutes, until you see the bubbles forming on top of the pancake. Carefully flip the pancake and continue to cook for 3 minutes. Transfer pancake to a serving platter. Cook the remaining batter and add coconut oil as needed.
- Serve warm with maple syrup and fruit.
Nutrition
Enjoy this healthy version of pancakes. They are notable delicious and super easy to make. Garnish with your favourite fruit and it may be a change for you from the standard buttermilk pancakes but your body will appreciate it. 🙂
