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To Your Health Sprouted Flour Co.

Sprouted Rolled Oat Blender Pancakes

An easy, healthy, and SPROUT-tastic blender pancake recipe made with simple ingredients like Sprouted Rolled Oats, banana, and egg. Perfectly fluffy and packed with protein, these gluten-free sprouted pancakes make the best breakfast and freeze well!

Sprouted Rolled Oat Blender Pancakes
Votes: 5
Rating: 4.2
You:
Rate this recipe!
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Sprouted Rolled Oat Blender Pancakes
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 heaping cups TYH sprouted rolled oats
  • 1 small ripe banana
  • 1 egg
  • 1 cup almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
Servings:
Units:
Instructions
  1. In a high-speed blender, grind Sprouted Rolled Oats until flour-like consistency.
  2. Add in the remainder of ingredients and blend until well combined but not over blending, stopping to scrape down sides as needed.
  3. Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
  4. Pour 1/3 cup batter onto a medium-low skillet that has been greased with butter.
  5. Flip over once bubbles have formed and the bottom is golden brown.
  6. Repeat until all pancakes are made.
To Freeze
  1. Let your Sprouted Pancakes cool completely, then stack them up and wrap in aluminum foil or saran wrap. Place the wrapped stack of pancakes into a ziplock bag and freeze. They will stay good for about six months in the freezer.
To Reheat
  1. Let defrost at room temperature and then microwave or toast in the oven or toaster.
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Sprouted Pumpkin Oat Bread

Sprouted Pumpkin Oat Bread

by @thebalancedblend, the latest winner in our recipe contest!

 


Sprouted Pumpkin Oat Bread
Votes: 9
Rating: 4
You:
Rate this recipe!
Print Recipe
Sprouted Pumpkin Oat Bread
Votes: 9
Rating: 4
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1/2 cups TYH sprouted rolled oats (plus more for sprinkling on top)
  • 1 tablespoon organic chai seeds
  • 1 scoop vanilla protein powder
  • 1 teaspoon aluminum-free baking soda
  • 1 tablespoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 cup unsweetened applesauce
  • 1/2 cup pumpkin puree
  • 1/2 cup greek yogurt
  • 2 pastured eggs
  • 1 handful pistachios, crushed
  • TYH simply sprouted granola
  • pumpkin pie spice
Servings:
Units:
Instructions
  1. Preheat oven to 375 and grease bread pan,
  2. In a medium bowl, whisk together SRO, chia seeds, protein powder, baking soda, nutmeg, and ginger- set aside.
  3. In a separate bowl, add pumpkin puree, applesauce, Greek yogurt, and eggs together until well combined and smooth.
  4. Add wet ingredients to dry ingredients in a blender or mixer and mix until well combined.
  5. Pour into bread pan and let batter sit for a few minutes to thicken up.
  6. Before baking, sprinkle the top with SSG, SRO, crushed pistachios, and a sprinkle of pumpkin spice!
  7. Bake 30-40 minutes or until toothpick into center comes out clean.
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