Healthy Days and Nourishing Ways

The official website of Susan Castellano

1 cup each white and whole wheat flour
2 cups any combination of buckwheat, whole wheat, oat, spelt or other flour
2 cups whole grain sprouted flour 
1 tbsp. baking powder
1 tsp. salt
1 ½-2 cups water or milk
2 eggs, beaten
cooking oil of your choice

Sift dry ingredients into a large mixing bowl. Add beaten eggs and liquid and stir slowly and just enough to combine. Fold in any optional ingredients (see below). Using a large ladle, add batter to heated, greased skillet—the smaller the pancakes the easier to flip. Keep skillet on low to medium heat and flip pancakes once you see tiny bubbles on uncooked side. Continue cooking about 2-3 minutes more. Adjust heat and add more oil if needed. Any leftovers can be refrigerated or frozen. 

Any of the following can be added to the batter:
Mashed banana
Diced apple or peach
Chopped nuts

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