Richard is a huge fan of pancakes. Whenever we eat breakfast out, he orders a single pancake with his meal. Knowing any more than that will hurt his tender gut. So, for over a year I have been trying many different recipes to make him the cakes he is craving. Most of the recipes are from soaked flour…not resulting in the fluffy, white flour cake he’s looking for. Then I came across this flour at Whole Foods. Sprouted flour! I’ve used it in many recipes and its super easy on the gut. Its the closest to white flour, in recipes, than anything else I’ve tried. And it doesn’t require preplanning, like working with soaked flours.
1 cup Sprouted Whole Wheat Flour
1 tablespoon Baking Powder
1 teaspoon unrefined sea salt
1 cup good quality Yogurt
1/2 cup raw milk or filtered water
1/4 cup grade B maple syrup
2 tablespoons melted Pasture Butter
Mix dry ingredients and mix in wet ingredients until mostly smooth. There will still be small lumps. Heat cast iron skillet on medium heat. Melt about 1 tablespoon butter on pan. Pour about 1/3 cup of batter on pan. Once the edges start the brown, about 2 minutes, flip pancake and cook an additional minute. Transfer to slightly warm oven while you cook the rest. Serve with warmed maple syrup and melted butter or fresh organic fruit.
Makes 4 servings.