Wholegrain Spelt Pancakes

                                          Spelt Cinnamon pancakes with berries

 

As you may know by now, along my journey of eating more healthily and pretty much 80% following a ‘Macrobiotic’ way of eating (primarily means eating wholegrain, more vegetables, seaveg, miso, fermented veg, seasonal, organic), I have been craving pancakes.

As I am now staying away from bread and all things ‘processed’ flours, I came across this wonderful recipe from a friend of mine who started along their ‘macrobiotic’ journey many years ago and after trying it out for myself, with a few reservations, purely because of what I thought it would come out like (texture and colour), I loved it and now want to share it with you.

So enjoy, experiment for yourselves with different 1) sugars, 2) toppings and let me know how you get on 🙂

4 Servings

Ingredients

2 cups of spelt flour (organic)
2 cups of still filtered water
1/2 cup of grain/nut milk (I use Almond milk)
1 tbsp baking powder
1 tbsp sugar (I use pure Stevia or maple syrup if you don’t have Stevia works well)
1 tsp vanilla essence
1/2 tsp of cinnamon (optional but tasty)
pinch of salt
4 tbsp sunflower oil

Instructions

  1. Put all the ingredients in a bowl and mix together with a hand held mixing spoon until you have a smooth mixture
  2. In a small frying pan, spray some oil (I use FryLight Sunflower oil) and once the pan is hot, add a scoop of the pancake batter.  Leave until you see the batter starting to bubble (takes a good 2/3 minutes) before trying to turn over
  3. Once you have turned the pancake over, cook for a further 2 minutes and then turn out onto a plate and repeat the process until the batter is finished
  4. Serve with your choice of topping(s)

Toppings:
Savoury – Tofu scramble, sautéed mushrooms, sauteed/steamed spinach, sauteed cherry tomatoes
Sweet:  Berries, banana, maple syrup, peanut butter, banana-cream, lemon juice & coconut sugar

Optional flours:  buckwheat, brown rice flour