Healthy Buttermilk Pancakes Recipe

Fluffy.  Sweet. Buttery. Comfort.

Yes, please.

I grew up eating pancakes made from a packet mix.  I could make ’em myself by the time I was 10 and did so most Saturday mornings.

I had no idea what I was missing.  Nothing in a packet can hold a candle to hot-off-the-griddle (this one!) buttermilk pancakes.

But wait! Pancakes aren’t healthy, you say? Well, you’re right. Most of them aren’t. But mine are! Let me show you how.

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Pancakes Made with Sprouted Flour

I make my buttermilk pancakes with sprouted spelt flour, which is easier to digest and doesn’t make my body hurt the way that conventional flour does.  I’ve made soaked flour pancakes before and they’re delicious, but using sprouted flour is just easier and less time consuming.

You can also use a 1-to-1 gluten free flour in this recipe.

In addition, I use maple syrup instead of sugar. Remember maple syrup is a healthier alternative to processed, white sugar.

Here’s the recipe!

Ingredients

Dry Ingredients:
2 c flour (I use sprouted spelt)
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Wet Ingredients:
3 c buttermilk
4 Tbs maple syrup
2 eggs
4 Tbs butter

Instructions
1. Mix the dry ingredients in a large bowl.
2. Mix the wet ingredients in a separate bowl.
3. Pour the wet ingredients into the dry ingredients and combine.
4. Pour or ladle onto an ungreased griddle (medium heat) in the desired size or shape.
5. Flip when bubbles begin to appear on the uncooked side.
Remove from griddle when both sides are golden brown.