Sprouted Khorasan Pancakes

I love pancakes. Waking up in the morning and smelling hot pancakes being made is a very favorite childhood memory. These fluffy pancakes are made with our new 100% whole grain Sprouted Khorasan Flour and are an incredibly delicious way to start the day! Topped with your favorite seasonal fruit and drenched in pure maple syrup and coconut cream it makes an irresistible reason to get out of bed.


1 cup One Degree Organics Sprouted Khorasan Flour
1 Tbsp One Degree Organics Flax Seeds, ground
1 tsp coconut palm sugar or raw cane sugar
1 tsp baking powder
1/4 tsp salt
2 1/2 Tbsp water
1 cup vegan milk (almond, coconut, soy)
1 tsp lemon juice
1 Tbsp coconut oil


In a small bowl combine the ground flax and water and set aside to thicken to create a flax “egg.”

In a medium bowl whisk together the sprouted khorasan flour, sugar, baking powder and salt.

In a separate bowl mix together the vegan milk and lemon juice. Then add the coconut oil and prepared flax “egg” and mix together.

Combine the wet ingredients with the dry and carefully mix together. Be careful to not over-mix the batter.

Warm a large pan over medium-high heat for 3-5 minutes and lightly spray with coconut oil or cooking oil of choice.

Use a 1/4 cup measure to create 4-5 inch pancakes. The pan should be warm enough that the batter should sizzle when it first hits the pan. Wait until bubbles form on the surface of the pancake and the bottom is golden before flipping, approximately 2 minutes depending on the heat. Flip and cook for approximately another 90 seconds. Continue this process with remaining batter.

Top with berries, fresh figs, maple syrup, chocolate, peanut butter, apple sauce or some coconut whipped cream.