Wheat Berry Pancakes

Yield about 20 pancakes (3 pancakes is a good serving size for a meal):

  • 164 g (1 cup) wheat berry flour- click for information on wheat berry flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup milk
  • 115 g (1/2 cup) yogurt
  • 2 TB maple syrup
  • 1 egg
  • 1/4 tsp vanilla
  • 1 TB extra virgin olive oil, or melted coconut oil or grass-fed butter
  • for cooking pancakes: 1/4 cup + 1 TB extra virgin olive oil or coconut oil or grass-fed butter
  1. Whisk together dry ingredients. Whisk together wet ingredients (leaving out the 1/4 cup+ 1 TB of fat). Whisk the wet ingredients into the dry ingredients. Whisk well. Allow batter to sit for 10 minutes. Whisk vigorously.
  2. Cook pancakes in fat (about 1/4 tsp of fat/pancake) over medium low heat until golden brown and filled with little holes. Then flip. Cook the other side for about a minutes and remove to a plate.
  3. Pancakes store well in the freezer and can reheat in a toaster or 350 degree oven until warm. Pancakes go well with maple syrup and fruit!

*please use organic ingredients, if possible.

Wheat Berry Pancakes= Basic- Intermediary Culinary Skill Level- click to read about how I rate the difficulty of my recipes.



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