Spelt Pancakes

My spelt pancake recipe provides a perfect heavy breakfast to send everyone in the family off to work and school!

Spelt is not gluten-free but its gluten content is less. It is also a wholegrain and not genetically modified. It has about 20% more protein that wheat and is chock-full of amino acids. These pancakes are denser than the usual fluffy pancakes especially if you use the flax meal instead of the baking powder. I have given more than one version which work for me! the second option creates a fluffier pancake.
You can also use gluten-free organic whole wheat flour if necessary. you can get the aluminum free baking powder from Bob's Red Mill, as well as the spelt flour.


Option 1

1 heaping cup spelt flour (or gluten free whole wheat flour) don’t level off
1 tsp baking powder
1 tbsp. flax meal + 3 tbsp. warm water
¼ tsp baking soda
¼ tsp salt
1 ½ tbs coconut sugar
1 cup + 1tbs milk
1 tsp lime/lemon juice (or apple cider vinegar)
1 tbsp. coconut oil

Agave nectar or maple syrup for topping

Method:

Make flax egg and set aside

Sieve flour a little, dumping in the rest of the grain from the sieve. Add sugar, salt, baking powder and baking soda. Mix dry ingredients

Add milk and lime juice or apple cider vinegar together. If you don’t have enough milk, mix water with it. Sometimes I use coconut powder and water to make the milk.

Add oil and flax egg to that.

Combine wet and dry ingredients slowly with not too much mixing, using a whisk. It should be wet and run easily, but still be thick. Add a little warm water at a time to make it wetter. Let it rest for at least five minutes or seven minutes to get a fluffier pancake.

Cook on a low-medium heat. Flip when the top of the pancake is covered in circles and the softness has adopted a firmer appearance. The bottom side that just cooked should be brown. Allow to cook for at least another minute until that side is brown too.

Taste best when served immediately. Cover with agave or your choice of sweetener.

Option 2

1 cup spelt flour (or gluten free whole wheat flour) don’t level off
2 tsp baking powder
1 tsp. flax meal
1 pinch salt
1 1/2 tbs coconut sugar
1 cup milk + 5 tbs warm to hot water
1 tsp lime/lemon juice (or apple cider vinegar)
1 tsp coconut oil
agave nectar or maple syrup for topping


Method:
Sieve flour a little, dumping in the rest of the grain from the sieve. Add sugar, salt, baking powder and flax meal. Mix dry ingredients.

Add milk, water and lime juice or apple cider vinegar together.

Add oil to flour then combine wet and dry ingredients slowly with not too much mixing, using a whisk. It should be wet and run easily, but still be thick. Add a little warm water at a time to make it wetter. Let it rest for at least five minutes or seven minutes to get a fluffier pancake.

Cook on a low-medium heat. Flip when the top of the pancake is covered in circles and the softness has adopted a firmer appearance. The bottom side that just cooked should be brown. Allow to cook for at least another minute until that side is brown too.


Makes 5-6 pancakes if you use a 1/3 cup measure to dip out the pancake batter into the pan, You can make them big or mini sized, It's all up to you! Remember to use a small touch of oil to fry and as you put in the batter, Move around the fry pan to make the pancakes flat and spread.

Make your own pancakes and avoid the unhealthy additives in store bought pancakes and pancake mixes! Bob Red Mill's has a pancake mix which I have never checked but the ingredients are probably a lot better than other brands.

Ital Life Ital Health to you!

Ila