If you make pancakes every weekend like I do, this is a time saver!!
Add cinnamon or nutmeg, vanilla, almond extract, orange zest, blueberries, raspberries, chopped cherries. Yummy!!
6 cups sprouted wheat flour
2 cups tapioca flour or oat flour
1T xanthan gum
½ cup xylitol
3T baking powder
4 tsp baking soda
2 tsp salt
Mix together in a large bowl and store in an airtight container.
1 cup pancake mix
1 cup almond milk
2T grapeseed or olive oil
Optional: 1 tsp cinnamon
Beat the eggs, add the milk and oil and whip until frothy. Add pancake mix (and cinnamon if using). STIR until just moistened. If you like a thinner batter, add a little water. Cook on greased griddle. Serve with fruit compote.
You can easily double this recipe.
Makes 8 standard phase 3 grain servings.
For phase 1
Use egg whites instead of whole eggs
Omit the oil
Use brown rice milk, oat milk or water instead of almond milk
What flour would recommend as an alternative to the sprouted wheat flour?ReplyDelete
Spelt but you're then limited to phase 1 only, if you're being super strictDelete
Finally, fluffy pancakes on FMD! Thank you! I do have a question. I followed this recipe and also purchased your ebooks and see that the pancake recipe in the ebook does not have the tapioca flour. Why the variation?ReplyDelete
O am celiac. Is sprouted wheat flour gluten free?ReplyDelete
This comment has been removed by the author.ReplyDelete
How many pancakes can you on Phase 3 if one is on the 40+lbs?ReplyDelete
It depends on how many pancakes you make from the batterDelete