Whole Grain Sprout Cakes

Sprouts for Breakfast!

Sprouts to Use

Amber Waves of Grain

Kamut

Quinoa

Rye

Wheat

Triticale

* Other Grains
and
Nuts, Seeds & Pseudograins

Ingredients

3/4 cup milk
4 egg yolks
4 egg whites - beat stiff
1 Tbs. honey
1 cup Sprouts
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
2 Tbs. cornstarch
1/4 cup corn, sunflower or vegetable oil.

Preparation

Place the Sprouts in a blender or food processor, adding the milk gradually - blend until smooth.
Mix in the egg yolks, 3T of the oil and honey.
In a bowl combine the 4 dry ingredients - mix well or sift together.
Gradually add the sprout mixture to the mixed dry ingredients until the two are blended into one.
As with all pancakes - don't over mix the batter.
Fold in the stiff egg whites.
Using a hot, oiled skillet or griddle - cook the cakes as one cooks pancakes.

Serve

As you like 'em.

Notes

* Mix and match Sprouts to your heart's content or best of all use Amber Waves of Grain which is a 10 grain/pseudograin mix.