Sprouted Whole Wheat Pancakes
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Sprouted Whole Wheat Pancakes

Submitted by: Christina Say

Prep Time: 10 Minutes

Cook Time: 7 Minutes

Servings: 5

Yummy pancakes made with sprouted whole wheat flour that have the same consistency as regular pancakes.


  • 1 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 1 c. flour, sprouted whole wheat, organic
  • 2 tsp. baking powder, aluminum-free
  • 1/4 tsp. sea salt, unrefined and pure
  • stevia, loose to taste
  • 1 c. milk, full-fat, raw, grass-fed or pastured cows, organic
  • 1 egg, omega-3, cage-free, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic


Melt butter. Combine sprouted flour, baking powder, sea salt, and stevia (optional) in a bowl. Pour milk into measuring cup and beat in the egg. Add to flour. Stir in the melted butter. Make sure it is mixed well, so the batter is thick. Heat 12" skillet or griddle over medium high heat. Melt coconut oil in bottom of skillet/griddle. Pour batter into skillet, making 2 or 4 pancakes at a time. Wait until the batter bubbles and then flip, cook an additional 90 seconds or until golden. Continue adding coconut oil to grease skillet/griddle until all used up (about 10 pancakes). Serve with real maple syrup and enjoy.