Sprouted Mucuna Pancakes
I’ve never been one to be majorly into pancakes for breakfast, which is a shock because I’m obsessed with sweets. I oddly crave really hearty nourishment in the morning. Since Ryan has been doing a major overhaul on our upstairs which has resulted in a knee deep bathroom remodel for the past two weeks, I offered to make him a special Sunday brunch. When asked what he’d like buttermilk pancakes like his grandpa used to make were in order.
I couldn’t rationalize making straight refined flour buttermilk pancakes so I had to throw a few switches in the mix for some extra nourishment. This resulted in pasture raised probiotic rich buttermilk, pasture raised raw butter, ancient sprouted flour, and a couple of medicinal herbs (mucuna & pine pollen). For one that doesn’t desire pancakes very much, I have to admit that these were totally beyond.
SPROUTED MUCUNA PANCAKES
2 c sprouted flour of choice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon high quality sea salt
3 tablespoons raw coconut sugar
2 organic pasture raised eggs | lightly beaten
3 cups pasture raised organic buttermilk
4 tablespoons raw butter | melted
¼ teaspoon Sun Potion mucuna
¼ teaspoon Sun Potion pine pollen
PROCESS | combined all your dry ingredients and whisk together to soften any clumps. Add liquid ingredients and whisk well until you have small medium lumps. Heat pan or griddle to a low to high medium. I use coconut oil here to coat the pan. Ladle ½ cups of batter in, and once the edges have started to crisp with little bubbles in the cake, it’s time to flip. Then enjoy!
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