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Sprouted Red Fife Pancakes

A classic light and fluffy pancake made with heritage red fife.

What could beat the smell of fresh, homemade pancakes on a weekend morning? These sprouted red fife pancakes are a classic, fluffy texture with a delicious whole grain taste. Red fife is a heritage (non-hybrid) variety of wheat with a surprisingly light taste and texture. Sprouting improves taste and texture, resulting in a mild and versatile flour. It also aids in digestibility and bioavailability. 

ingredient tips & substitutions

  • Milk – Any kind of milk or milk alternative will work here (oat, soy, almond etc.) 
  • Eggs – we haven’t tried making these with a flax or chia egg, but it shouldn’t be a problem. If you try it, let us know!
  • Butter – replace with vegan butter for a dairy free version
  • Mix-ins – fresh or frozen fruit, chocolate chips and chopped nuts all work well

Topping ideas for sprouted red fife pancakes

  • A classic drizzle of maple syrup
  • Nut or seed butter
  • Fresh or frozen fruit
  • Chopped nuts
  • Chocolate chips
  • Whipped cream

recipe notes

  • Make sure the pan is fully preheated before adding the batter. Otherwise, you may not have the prettiest first pancake (definitely still delicious though!).
  • These are best enjoyed fresh but will keep in the fridge for a few days. Reheat in a frying pan or toaster.

Sprouted Red Fife Pancakes

A classic light and fluffy pancake made with heritage red fife.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12

What You'll Need:

  • 2 cups Sprouted Red Fife Flour
  • 4 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon (optional)
  • 2 tbsp honey or maple syrup
  • ¼ cup butter, melted
  • cups milk of choice
  • 1 egg
  • 2 tsp vanilla
  • 1 cup mix-ins like blueberries, chocolate chips etc. (optional)

How To Make It:

  • In a large bowl, combine flour, baking powder, salt and cinnamon.
  • In a separate bowl, combine wet ingredients.
  • Add wet to dry and stir until just combined. Allow the batter to rest for 10 minutes.
  • In the meantime, preheat your frying pan or griddle to med-low and lightly grease.
  • After the rest, adjust the consistency of the batter by adding a little milk if needed.
  • Cook ¼ cup batter at a time, spreading in an even circle. Flip when bubbles form on top and edges of the pancake are no longer shiny. Cook until both sides are golden brown. Repeat until all the pancakes are cooked.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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