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To Your Health Sprouted Flour Co. Sprouted Pancakes

From Auburn Locally Grown

<p>Makes for a great breakfast item.</p>
Source: Peggy Sutton (Entered by Peggy Sutton)
Serves: -

2 cups sprouted spelt or wheat flour (or 1 ½ cups spelt or wheat with ¼ cup sprouted buckwheat or quinoa flour)
2 cups buttermilk, kefir or yogurt
2 eggs, lightly beaten
½ teaspoon sea salt
1 teaspoon baking soda
2 tablespoons melted butter

Step by Step Instructions
  1. In a large bowl stir together sprouted flour and buttermilk, kefir or yogurt. (Those with milk allergies may use 2 cups filtered water plus 2 tablespoons whey, lemon juice, or vinegar in place of undiluted buttermilk, kefir or yogurt.) Stir in other ingredients and thin to desired consistency with water. Cook on medium heat in an oiled griddle or in a cast-iron skillet. These pancakes should cook slowly to give the middle time to cook and fluff. Serve with melted butter and maple or sorghum syrup.