Waking on a Saturday morning to the aroma of yummy pancakes…There’s not much better!
Every Saturday we hop out of bed and quickly take a poll of what everyone wants to eat for breakfast. It’s unanimous. They all shout “pancakes”. Preparing these is a family affair as both of my kids assist in measuring, dumping and stirring this nutritious batter. I melt a bit of coconut oil on the heated griddle, and breakfast begins. Now, I have to admit, we often make these during the week for dinner. Either way, you get all the health benefits of sprouted spelt and flax in one meal. I must also comment on syrup….try using pure maple syrup over traditional pancake syrup. Pure maple syrup should top your list when choosing a sweetener to satisfy a sweet tooth. It’s a more beneficial choice as it contains high levels of the trace minerals manganese and zinc, both of which support the health of many bodily systems. So, no need to feel guilty when your family asks for seconds. Enjoy!
Sprouted Spelt & Flax Flapjacks
2 cups sprouted spelt flour
1 TBSP aluminum-free baking powder
2 TBSP unsweetened coconut
1 TBSP ground flaxseed
2 TBSP pure maple syrup
1 TBSP plain greek yogurt
1 1/2 cup almond milk
1 tsp pure vanilla extract
coconut oil for melting on the griddle
Heat a griddle on low to medium heat. In a large mixing bowl, whisk together all the dry ingredients. Add the wet ingredients and whisk until well incorporated. Melt a bit of coconut oil on the griddle. Ladel about 1/2 cup of batter onto the heated griddle and cook until golden brown. Flip flapjack over and repeat on the other side. Add a bit of grassfed butter and pure maple syrup to the flapjack and eat up.