Prep Time : 5 mins | Cook Time : 2-3 mins | Total Time : 30 mins | Difficulty : Easy
Hello my lovelies! With the weather getting colder we’ve been mixing some pancakes in with our Saturday morning toast rotation. I’ve been experimenting and I’ve finally nailed these 100% wholegrain spelt pancakes. They’re fluffy and perfect and they have so much more goodness than regular pancakes. They also have a higher ratio of egg to flour so you’re getting a bit more protein as well. After all that good news about how healthy they are you’ll be glad to know they’re delicious too.
I have mixed in chocolate chips and cinnamon today but like any pancake these are a blank canvas to adapt to your imagination. Sprinkles. Frozen berries. Diced banana. Spices. Do what feels right.
Mix all the ingredients in a bowl. No really that’s it. You can stir it well since there is less gluten in spelt. The recipe below is a good amount for two people so just multiply up depending on the number you’re feeding.
The batter can stand for a while so I like to mix it up then have my shower and so forth.
When you’re ready to cook your pancakes heat a large non-stick frying pan over a medium heat. A good option is also a large flat non-stick grill press, or an electric frying pan.
Drizzle a little melted butter onto the hot surface and use a paper towel to spread it around. I use a large cookie scoop to portion my pancakes so they fit on the grill press plate but you can just eyeball it. Mine end up about 4 inches across.
Cook until bubbles come up through the batter and pop on top. Keep an eye on the bottoms to make sure they aren’t getting too brown. You can flip a bit early if they’re a nice colour on the bottom.
Cook on the second side until browned and a bit springy when you press them in the middle.
Keep cooked pancakes warm in a folded tea towel while you finish the rest.
Serve with whatever you like. Syrup and butter for a classic diner vibe. Fruit and yoghurt. A side of bacon never hurt anyone…
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Wholegrain Spelt Pancakes
Prep Time : 5 mins | Cook Time : 2-3 mins | Total Time : 30 mins | Difficulty : Easy
Makes : approx. 10 medium pancakes (enough for 2 people)
Soft fluffy pancakes packed with the flavour and goodness of wholegrain spelt.
Ingredients:
- 1 cup (150 grams) wholegrain spelt flour
- 2 tablespoons brown sugar
- pinch salt
- 2 teaspoons baking powder
- 2 large eggs
- 2/3 cup (160 mls) whole milk
- 2 tablespoons (30 grams) melted butter
- optional mix ins:
- 1/4 cup chocolate chips + 1 teaspoon ground cinnamon
- 1 medium banana, diced
- 1/2 cup frozen blueberries or other berries
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Bowl and spoon
- Large non-stick frying pan or large non-stick surface
- Large cookie scoop or spoon for portioning the pancakes
Directions:
Mix all the ingredients in a bowl. No really that’s it. You can stir it well since there is less gluten in spelt. The recipe below is a good amount for two people so just multiply up depending on the number you’re feeding.
The batter can stand for a while so I like to mix it up then have my shower and so forth.
When you’re ready to cook your pancakes heat a large non-stick frying pan over a medium heat. A good option is also a large flat non-stick grill press, or an electric frying pan.
Drizzle a little melted butter onto the hot surface and use a paper towel to spread it around. I use a large cookie scoop to portion my pancakes so they fit on the grill press plate but you can just eyeball it. Mine end up about 4 inches across.
Cook until bubbles come up through the batter and pop on top. Keep an eye on the bottoms to make sure they aren’t getting too brown. You can flip a bit early if they’re a nice colour on the bottom.
Cook on the second side until browned and a bit springy when you press them in the middle.
Keep cooked pancakes warm in a folded tea towel while you finish the rest.
Cook’s Notes:
- If you wish to try this recipe with other flours just keep an eye on the amount of liquid you add or use half and half with all purpose flour. Try 1/2 wholegrain rye or barley with 1/2 all purpose flour for example.
- These are a good alternative to regular pikelets as well – a bit healthier and still delicious!
– These are best right after cooking but will keep the rest of the day if you want to snack on leftovers later –
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