Who doesn’t love a stack of pancakes with real maple syrup on a lazy weekend morning? I know I do, and so does my husband, Seth. If we’re not going out to brunch on Sunday, we’re at home, whipping up these pancakes and juicing some fresh squeezed orange juice.
It took Seth a few years to finally admit that he is gluten-intolerant. Hey, I don’t blame him. It’s not easy giving up foods you love. I had to go without gluten for two years when I was in my twenties and working to heal my gut. (Thankfully, I can eat gluten again now with no problems.)
Of course, his confirmation of his inability to digest gluten coincided perfectly with the launch of my new cooking class, Healthy Whole Grains. Here I am, testing recipes, making pancakes and waffles and pizza every day, and he can’t eat any of it.
The benefit of this to you, dear reader, is that I am going to be including a lot more gluten-free recipes on this blog. I’m in the process of converting all of my recipes to gluten-free versions. So yay!
These pancakes are so delicious, you would never know that they are (a) whole grain (b) sprouted or (c) gluten-free. They just taste like fluffy, perfect pancakes.
Why Sprouted Flour?
Whole grains are better for you, as refined flour has very little nutrition. That said, whole grains contain anti-nutrients such as phytic acid which block minerals from being absorbed. Important minerals our bodies need, like magnesium and calcium.
Sprouted flour is made from grains that are sprouted or germinated, which helps to break down or neutralize the phytic acid and other anti-nutrients, and helps to unlock and release the vitamins and minerals.
Sprouted flour is also a lot easier to digest and better for people with blood sugar problems.
Once you have sprouted grains, you then dry them in a dehydrator or in an oven on the lowest setting with the door ajar. Then you can grind them into flour using a grain mill. Both buckwheat and brown rice, used in this recipe, can be sprouted and ground into flour.
We’re also using unrefined sweeteners in this recipe including sucanat or coconut sugar and maple syrup or honey.
Gluten-free Sprouted Buckwheat Pancakes
Sprouted buckwheat flour (1/2 cup) — where to buy sprouted flour
Sprouted rice flour (1/2 cup) — where to buy sprouted flour
Sucanat or coconut sugar (2 tablespoons) — where to buy sweeteners
Baking powder, aluminum-free (2 teaspoons)
Sea salt (1/2 teaspoon) — where to buy sea salt
Milk, whole, organic and ideally raw (1 cup)
Butter, unsalted, from grass-fed cows, or coconut oil, expeller-pressed (2 tablespoons + extra for greasing the skillet and for serving) — where to buy coconut oil
Egg, pastured or free-range, organic (1 large)
Maple syrup or honey, for serving — where to buy sweeteners
1. Preheat oven to 200 degrees.
2. In a mixing bowl, whisk together sprouted buckwheat flour, rice flour, sugar, baking powder, and sea salt. Set aside.
3. In a small saucepan, melt the butter or coconut oil.
4. In a medium bowl, whisk together the milk, butter (or coconut oil), and egg. Add dry ingredients to milk mixture. Whisk until combined. Add more milk as needed for the right consistency (like pancake batter).
5. Set a large cast iron or stainless steel skillet on medium to medium-high heat. Grease the pan with a little butter or expeller-pressed coconut oil.
6. Pour batter onto skillet, making a pancake (if you’re doing a lot of pancakes, it’s a great idea to use two skillets on two burners so you can go twice as fast).
7. Cook until surface of pancake has some bubbles, about 1 to 2 minutes. Check by carefully lifting up the pancake with a spatula to see if it is cooked all the way through. If it sticks or doesn’t seem like it will flip, let it cook longer.
8. Flip with a spatula, and cook until golden brown, about 1 to 2 minutes more.
9. Transfer to a baking sheet or plate. Stick in the warm oven until ready to serve.
10. Grease the pan lightly in between pancakes.
11. Serve the pancakes warm, with butter, maple syrup, or whatever toppings you like.