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


  • 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*


  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.