I grew up living in Quebec, Canada in the summers and we had an amazing blueberry patch up the road from our lodge. We spent afternoons picking wild blueberries that were the sweetest, yummiest berries you’ve ever tasted! My mom made blueberry pancakes, blueberry coffee cake, and blueberry rhubarb pies that were to die for. So, I have a soft spot in my heart for fresh blueberry pancakes covered in real maple syrup from the local sugar bushes in Quebec.
My favorite grain to make pancakes with is sprouted wheat. Sprouted wheat is easier to digest than regular whole wheat and it has more nutrients than refined white flour. I think sprouted wheat has a very good flavor and texture too. Read more about the benefits of soaking and sprouting your grains. I also like to use unrefined sea salt, pastured eggs, and raw milk in this recipe to make it a very nourishing breakfast.
- 2 cups sprouted wheat flour
- 1 Tbsp aluminum-free baking powder
- 1 tsp unrefined sea salt
- 2 pastured eggs
- 2 cups whole milk
- 1 cup blueberries
- In a large bowl, sift or whisk together the flour, baking powder, and salt.
- In another bowl, combine the eggs and milk.
- Pour the eggs and milk into the dry ingredients and mix until just combined.
- Add the blueberries and stir until they're spread throughout the batter.
- Heat a pan or griddle on medium heat and grease with pastured butter, pastured lard, or coconut oil.
- Pour the batter onto the griddle and cook for 3 minutes on each side or until a golden brown.
- Top with butter and real maple syrup.
*Adapted from Easy Sprouted Wheat Pancakes at Weed’em & Reap.