Huckleberry Sprouted Wheat Pancakes
These wheat pancakes make the perfect breakfast!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 to 6 servings (about twenty 3-4" cakes).
- 1 1/2 cups sprouted wheat flour
- 3 tablespoons maple sugar or turbinado sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup Greek yogurt (I used full-fat), plus more for serving
- 1 cup whole milk
- 2 large eggs
- 4 tablespoons butter, melted
- 1 1/2 - 2 cups huckleberries (fresh, or frozen and not defrosted)
- oil for the pan , (clarified butter, sunflower oil and coconut oil are all good options)
- maple syrup, for serving , (grade B is the darkest and most flavorful)
Make the pancakes:
Preheat the oven to 200º - you will use it to keep the pancakes warm as you fry them up.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the yogurt, milk and eggs until smooth. Add the melted butter in a steady stream, whisking constantly until combined. Gently fold the milk mixture into the flour mixture until just combined and lumpy, then gently fold in the berries. The batter should be fairly thick, like a fluffy porridge.
Heat a griddle or wide frying pan over medium heat and coat with a thin film of oil. Drop 3 tablespoons of batterat a time into the pan(a #24 spring loaded ice cream scoop works wonders), spacing the pancakes well apart to allow for spreading. Reduce the heat to medium-low, and cook until the edges look dry and a few bubbles appear on the surface, about 2 minutes. Flip the cakes and cook until the second side is golden, another 2 minutes or so.
Remove the cakes to a baking sheet lined with paper towels to absorb excess steam, and place in the oven to keep warm as you cook another round.
Serve the cakes with butter or yogurt and plenty of maple syrup at the table. Extra cakes keep well in the fridge for up to 3 or 4 days and can be reheated in a skillet or toaster oven.
Sprouted wheat flour has a sweeter flavor and softer texture than regular whole wheat flour. I found Arrowhead Mills organic sprouted wheat flour at my local co-op; it's also available here, though you could try whole wheat pastry or spelt flour in a pinch.
You can use regular yogurt in place of the greek, though the pancakes will be a bit thinner and more spready.
Lacking huckleberries, blueberries wild or domestic make a fine substitute.
For a gluten-free version, try these Buckwheat Pancakes with berries in place of banana.
Nutritional values are based on one of four servings.
Calories: 496kcal | Carbohydrates: 69g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 627mg | Potassium: 363mg | Fiber: 1g | Sugar: 14g | Vitamin A: 730IU | Vitamin C: 5.8mg | Calcium: 231mg | Iron: 3.4mg