Description
Healthy whole wheat pancakes made with fresh milled flour and no added sugar. A simple, from-scratch breakfast that keeps kids full and works well for everyday mornings.
Ingredients
Scale
liquid ingredients
- 2 1/2 cups buttermilk (or milk)
- 4 eggs
- 1/4 cup butter (or oil)
- 1 tablespoon vanilla
dry ingredients
- 1 1/2 cups unground soft white wheat berries
- 3/4 cup unground oats
- 1 tablespoon flaxseed
- 1/2 cup pecans
- 1/4 cup protein powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda (omit if using regular milk)
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
optional
- 2 teaspoons green powder
Instructions
- In a large bowl, measure the milk or buttermilk.
- Add the eggs, and butter or oil. Mix until combined.
- Grind the wheat berries and oats directly into the bowl using your grain mill.
- Stir lightly so the flour begins absorbing the liquid.
- In a small blender, grind the pecans and flaxseed until fine. Add them to the bowl.
- Add the salt, protein powder, baking powder, baking soda and any other optional add-ins (cinnamon, nutmeg, green powder).
- Mix until combined. You are aiming for the least amount of mixing time to achieve no lumps of flour in the batter.
- Let the batter rest for about 15 minutes. This allows the fresh-ground flour to fully hydrate. The batter should be thin and slightly pourable, not too thick.
- Heat a griddle over medium heat and butter it well.
- Cook pancakes to your desired doneness.
Pro Tip: Transfer cooked pancakes to a cooling rack so the bottoms don’t get soggy.
Notes
For more on why to omit the baking soda if you’re not using buttermilk, see: What Does Baking Soda Do in Pancakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast