Sprouted Spelt & Sesame Pancakes

Sprouted Spelt & Sesame Pancakes

Makes 12-15 pancakes

What you need: 
2 cups sprouted spelt flour
1/4 cup hemp hearts
1/4 cup sheep yogurt
1 tsp aluminum-free baking powder
1 tsp aluminum-free baking soda
2 organic eggs, beaten
2 cups unsweetened nut/seed milk or water
2 tbsp coconut oil, melted
2 tbsp white sesame seeds
1 tbsp tahini paste

What to do:
-Mix your flours, sugar and baking soda/powder in one large measuring bowl. In a separate small measuring cup beat the eggs (but don’t hurt them), stir in the mylk and then slowly add the melted coconut oil (don’t melt the oil over high heat or else the hot oil will likely cook the egg)
-Add the liquid to the dry and mix until you have a smooth batter. Preheat your frying pan over medium heat and grease with some coconut oil. Scoop or pour in your batter to form a pancake that suits you! 
-Cook for a 3-4 minutes on each side until golden brown.
-Serve with pure maple syrup, extra hemp and some coconut butter if desired! 

NOTES:
-Pancakes are awesome when stored in the freezer! Use some eco-friendly parchment paper and separate each pancake with a layer of the parchment, then freeze in a large glass container. When you're in a crunch for breakfast ideas, pop one in the the toaster and enjoy!
-If not freezing, store leftovers in the fridge, lasts 4-5 days
 

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