I have recently started to sprout my grains and make my own sprouted flour at home.
For those of you who may not know, when grains are sprouted the Phytic Acid present in all grains is neutralized unleashing all the great nutrients in the grains that wouldn’t be absorbed by our bodies otherwise.
I am planning to create a post about sprouting grains soon, so stay tuned!
The first time I used my own sprouted wheat flour was last weekend to make pancakes for my family.
The word I have to describe the flavor of these whole wheat pancakes is “AMAZING”! They were soft and fluffy, delicious and nutritious!
Here is the recipe I used, but the secret is really on the freshly ground sprouted wheat flour.
- 1 cup of freshly ground sprouted wheat flour
- 1 cup of whole plain yoghurt
- 1 pastured raised chicken egg
- 1 tblsp of grass-fed butter
- 1/4 tsp salt
- 1/2 tsp baking soda
Mix all the ingredients. You can add milk to adjust the thickness of the dough. Also feel free to double up the recipe if you need to make larger batches.