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fresh milled pancakes

Fresh Milled Pancakes

Nothing says farmhouse breakfast like a big stack of pancakes. Not only are these fresh milled pancakes fluffy and delicious, but they are also nutritious. I just know your kiddos (and the rest of your family) will eat them up!
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Prep Time 5 minutes
Cook Time 20 minutes
batter rest time 5 minutes
Total Time 30 minutes
Servings: 12 pancakes
Course: Breakfast
Calories: 177
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups fresh milled soft white wheat 320 g
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup sugar 50 g
  • 1 3/4 cup milk 420 g
  • 1 egg
  • 1/4 cup avocado oil 60 g

Equipment

  • Grain Mill
  • Mixing bowl
  • Skillet or Electric Griddle

Method
 

  1. Into a mixing bowl grind your soft white wheat or spelt grain (2.5 cups, 320 g). I highly recommend weighing out the grain before putting it through the mill for accuracy.
  2. While the grain is being milled add baking powder (3 tsp), baking soda (1/2 tsp), salt (1/2 tsp) and sugar (1/4 cup, 50 g) to the flour. Whisk the dry ingredients together and set aside.
  3. Whisk together milk (1 3/4 cup, 420 g), egg, vanilla (2 tsp). Pour wet ingredients in with dry ingredients and add avocado oil or melted butter (1/4 cup, 60 g). Whisk until well combined with no lumps, but don’t over mix.
  4. Allow batter to rest while preheating the skillet or griddle you will be using. For a skillet, set to medium or medium high heat. For an electric griddle set to about 325-350°F.
  5. Once heated well, add butter or coconut oil to your skillet or griddle and spoon in about 1/3-1/2 cup of batter per pancake. Allow it to cook until it is starting to set on the top edges and small bubbles are beginning to form (typically about 2-3 minutes, but keep an eye on them). Then flip and cook another 1-2 minutes. If your pancakes are getting burnt on the bottom you will want to adjust your heat down and if they aren’t turning golden but more of a light tan, you may want to adjust your heat up.
  6. Repeat this process until all the pancake batter has been used. Serve warm with maple syrup, strawberry jam, or even whipped cream and enjoy!

Notes

Recipe Tips
  • Double or even triple this recipe every time you make it so your freezer stays stocked with an easy breakfast option.
  • If you have a crew divided on flavor or pancakes, you can add inclusions (blueberries, chocolate chips, etc) half way through cooking the pancakes so you have some plain and some for the flavor loving peeps!
  • Using an electric griddle really helps make the cooking process go faster. I can cook 4 pancakes at a time versus 1 at a time on the stovetop skillet.
 
Substituions
Milk – You can substitute buttermilk for the milk in this recipe
Avocado oil – melted butter or coconut oil works well
Sugar – maple syrup or honey can be substituted in 1/3 cup amount
Freshly milled flour – I would highly recommend sticking with soft white wheat or spelt for this recipe. I would not use hard wheat varieties
 
Freezer Instructions 
Once the pancakes are cooled, just store in a freezer ziplock. No need to flash freeze on a baking sheet. When you’re ready to heat them up, just pop them apart and place in the toaster on medium high heat.