Recipes

Whole Wheat Oatgrass Pancakes

*The organic wheat used in this recipe was from Mosher Products Cheyenne, WY . The Sugar used is Organic Mascobado Cane Sugar Pure and Unrefined (NON-GMO) by Alter Eco. The milk is from Kalona SuperNatural Whole Milk with Cream Top Non-Homogoenized and Batch-Pasteurized from pasture-raised cows.

Recipe formulated by Patricia L Odom

Ingredients

  • 2 c. Organic Hard White Winter Wheat* flour (freshly ground, if possible)
  • 1/4 c. Naturally Noble Oatgrass Powder
  • 1-1/2 T. Organic Cane Sugar*
  • 1-1/2 t. Rumford Baking Powder (Aluminum Free and NON-GMO)
  • 3/4 t. Baking Soda
  • 1/4 t. Redmond Real Sea Salt
  • 2 Eggs
  • 2 T. Organic Extra Virgin Olive Oil
  • 2 c. Organic Milk*

Preparation

  1. Mix dry ingredients together with wire whisk. In another bowl lightly beat eggs, then whisk in the oil and milk. Add wet mix to dry ingredients just until combined. Pour 1/4 c. batter onto hot griddle over medium heat. Cook for 1-2 minutes or until lots of bubbles pop on top, then flip over for another minute or so. Serve hot with butter.

    Suggested toppings: Almond Butter or Peanut Butter, Maple Syrup, Raw Honey, Unsulphered Blackstrap Molasses or fresh berries.