Who doesn’t love a stack of pancakes with real maple syrup on a lazy weekend morning? I know I do, and so does my husband, Seth. If we’re not going out to brunch on Sunday, we’re at home, whipping up these pancakes and juicing some fresh squeezed orange juice.
It took Seth a few years to finally admit that he is gluten-intolerant. Hey, I don’t blame him. It’s not easy giving up foods you love. I had to go without gluten for two years when I was in my twenties and working to heal my gut. (Thankfully, I can eat gluten again now with no problems.)
Of course, his confirmation of his inability to digest gluten coincided perfectly with the launch of my new cooking class, Healthy Whole Grains. Here I am, testing recipes, making pancakes and waffles and pizza every day, and he can’t eat any of it.
The benefit of this to you, dear reader, is that I am going to be including a lot more gluten-free recipes on this blog. I’m in the process of converting all of my recipes to gluten-free versions. So yay!
These pancakes are so delicious, you would never know that they are (a) whole grain (b) sprouted or (c) gluten-free. They just taste like fluffy, perfect pancakes.
Why Sprouted Flour?
Whole grains are better for you, as refined flour has very little nutrition. That said, whole grains contain anti-nutrients such as phytic acid which block minerals from being absorbed. Important minerals our bodies need, like magnesium and calcium.
Sprouted flour is made from grains that are sprouted or germinated, which helps to break down or neutralize the phytic acid and other anti-nutrients, and helps to unlock and release the vitamins and minerals.
Sprouted flour is also a lot easier to digest and better for people with blood sugar problems.