Recipe Details

Sprouted KAMUT® khorasan flour pancakes

Servings: 15-20 Small Pancakes

This recipe was perfected by a KAMUT® wheat fan--Steve Hurrenzo. His version is milk, sugar and butter free, though you can substitute what you have in your kitchen.

2 cups sprouted KAMUT® wheat flour
2 tablespoons organic coconut palm sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon organic sea salt
1 1/2 tablespoons organic chia seeds
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups organic unsweetened coconut milk
2 eggs (room temperature)
1/4 cup organic coconut oil--melted
1 tablespoon pure vanilla extract (optional)

 1. Add dry ingredients together

 2. MIx wet ingredients together (make sure all the ingredients are warm (24C/76F) or oil will harden)

 3. Make a hole in the dry mix and slowly pour wet ingredients in while mixing with a whisk in the indentation.  Do not overmix but mix thoroughly.

 4. Turn on stove to low/medium and let mixture sit idle for 10 minutes

 5. Pour 1/4-1/3 Cup of batter onto hot pans

 6. Flip when the edges are dry and the bubbles have popped

 7. Serve with whatever you desire!  Coconut oil as butter and real maple syrup, fruit.  Unpasteurized honey also works really well with the flavor of KAMUT® Brand wheat flour