Sprouted Flour Oven Pancake


sprouted flour pancake

In a further effort this past week to consume our egg gifts from the girls, we created a healthier version of a “Dutch babies” pancake.

If you are not familiar with oven pancakes, the fat is melted in a preheated oven before a simple batter made of eggs and equal parts flour and milk are poured into the pan.  The result is almost like a pudding, gloriously brown and puffing up over the sides of the pan.  Don’t serve it until everyone has gathered at the table as it will begin to deflate as soon as it is taken out of the oven.

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This version utilizes sprouted flour and coconut oil for the fat.  Sprouted flour is essentially what is says:  wheat that has been sprouted, and then ground.  Sprouting is a way of predigesting the grains thereby breaking down phytic acid which blocks the absorption of magnesium and calcium.  Additionally some of the starch is transformed into sugars producing numerous enzymes to aid in digestion.*
sproutingSprouting is a process that can be done on your own.  Simply sprout the grains as you would for salad sprouts, gently dehydrate, and mill. 
My mill however will not process sprouted grains as doing so will violate the warranty. 
Instead I purchase a sprouted pastry wheat flour through Azure Standard. 
If however,  you are interested in sprouting flour yourself, I highly recommend the Fundamentals eCourse through Gnowfglins.
To serve your pancake, cut into squares and serve with butter and maple syrup.  A side of bacon or chicken apple sausage is quite nice.
Sprouted Flour Oven Pancake
Serves 4
A quick and easy breakfast dish perfect for brunch or any special occasion.
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  1. 4 tablespoons of coconut oil
  2. 6 large eggs
  3. 1 1/2 cups of sprouted whole wheat pastry flour
  4. 1 1/2 cups of whole milk
  5. pinch of salt
  1. Preheat oven to 400 degrees.
  2. While oven is preheating, melt the coconut oil in a 9x13" pan inside the oven.
  3. Beat the eggs in a bowl with a wire wisk.
  4. Add the flour, milk, and pinch of salt and beat until smooth.
  5. Pour into pan.
  6. Bake for 25-30 minutes or until puffy and deep golden brown.
  1. Serve immediately as it will start to fall once it is removed from the oven.
  2. Serve with bacon or sausage, butter, and maple syrup.
Adapted from Betty Crocker's Cookbook
Black Fox Homestead http://blackfoxhomestead.com/
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