SPELT PANCAKES
Spelt flour is perfect for pancakes. These fluffy pancakes use 100% spelt flour for a whole grain pancake that makes great breakfast or brunch fare.
Provided by Lucy
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Combine milk and lemon juice in a bowl and set aside to sour, about 5 minutes. Add beaten egg and melted butter; stir to combine.
- Combine spelt flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir gently into milk mixture until just combined; batter will be lumpy.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 24.9 g, Cholesterol 57.8 mg, Fat 5.5 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 2.8 g, Sodium 561 mg, Sugar 4.4 g
SPELT PANCAKES
These pancakes and fluffy, delicious, and easy to digest. Regular wheat makes my stomach hurt and, for some reason, makes me spacy and lethargic. The spelt flour is a great substitute for the highly hybridized wheat flour. Hopefully, others with similar wheat sensitivites like mine can enjoy a great pancake without having to suffer afterwards.
Provided by jill72
Categories Breakfast
Time 20m
Yield 4 large pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, stir together flour, sugar, baking powder, and salt. In another small bowl, mix with a fork the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (still lumpy).
- Heat a skillet on medium heat and grease the pan with a little oil or butter. Add the desired amount of pancake batter and wait for the bubbles to arise. When the bubbles cover the whole surface of the pancake and the opposite side is golden brown, flip the cake and cook the other side till it's done.
Nutrition Facts : Calories 397.4, Fat 11.8, SaturatedFat 1.8, Cholesterol 46.5, Sodium 436.2, Carbohydrate 65.2, Fiber 1, Sugar 6.3, Protein 6.4
FLUFFY SPELT PANCAKES
Light and fluffy pancakes made with whole-grain spelt flour and sweetened with just a touch of maple syrup.
Provided by nicole spiridakis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 17m
Yield 2
Number Of Ingredients 10
Steps:
- Whisk buttermilk, egg, maple syrup, and coconut oil together in a bowl.
- Whisk spelt flour, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add blueberries and toss gently to coat.
- Stir buttermilk mixture into the spelt flour mixture until just combined.
- Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet and cook until bubbles begin to form, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 413 calories, Carbohydrate 66.3 g, Cholesterol 97.9 mg, Fat 11.6 g, Fiber 3.9 g, Protein 15.7 g, SaturatedFat 7.4 g, Sodium 920 mg, Sugar 21.2 g
WHOLE GRAIN SPELT AND FLAX SEED PANCAKES - GOT BERRIES?
Great for that 'Special Weekend Morning Breakfast'. Add your favorite berry, oh my!
Provided by Say So Chef
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk egg and 2 tablespoons canola oil together in a bowl. Add buttermilk; whisk to combine. Mix flour, flax meal, baking powder, and sugar together in a separate bowl. Pour milk mixture into flour mixture; stir to combine.
- Heat about 2 teaspoons canola oil in a skillet or griddle over medium heat. Pour about 1/4 cup batter into heated oil. Sprinkle a few blueberries into the wet batter. Cook until pancakes are evenly browned, 3 to 4 minutes per side. Repeat with remaining batter and blueberries.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 61.8 g, Cholesterol 97.9 mg, Fat 27.6 g, Fiber 5.7 g, Protein 17.4 g, SaturatedFat 3 g, Sodium 656.7 mg, Sugar 16 g
BLUEBERRY SPELT PANCAKES
Taken from Everything Nordic Cookbook. Blueberries grow wild in my part of the world (northern Wisconsin and the UP) just like they do in Scandinavia. Spelt, a super healthy grain, is found in a lot of Nordic recipes.
Provided by Linky
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together eggs and buttermilk.
- In separate bowl, sift together the flours, baking powder, baking soda and salt; combine with egg mixture; add blueberries.
- Spray cooking spray on griddle or frying pan; heat over medium heat.
- Drop generous dollops of batter onto the pan. Cook until bubbles form, turn once.
- Serve warm with additional blueberries and powdered sugar.
BANANA PANCAKES WITH SPELT
Organic spelt flour does not change the flavor of the pancake as much as whole wheat, but offers the benefit of additional fiber. With all the processed foods being offered to my kids daily, I thought it might be helpful to get something healthy into their diet as often as possible. No complaint from the kids here!
Provided by Cook4_6
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together dry ingredients in a medium bowl.
- In a smaller bowl whisk together the liquids.
- Preheat griddle.
- When a drop of water 'dances' on it, pour liquids over flour mixture and stir to moisten.
- Oil griddle. Spoon batter onto griddle in 4 to 6-inch cakes.
- Turn when top side is thoroughly bubbled. Serve immediately.
Nutrition Facts : Calories 88.7, Fat 6.9, SaturatedFat 0.9, Sodium 558.5, Carbohydrate 7.8, Fiber 0.8, Sugar 3.6, Protein 0.3
SPELT BLUEBERRY PANCAKES
nothing like sat morning pancakes!
Provided by a.l. blair
Categories Pancakes
Number Of Ingredients 9
Steps:
- 1. DIRECTIONS-Ingredience Whisk the flours, baking powder, flax seed meal, and salt together in a large bowl. Combine the wet ingredients in another bowl. Form a well in the center of the dry ingredients and add the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened; it will seem very thin, but it will thicken. Let the batter rest for 15 minutes (spelt flour takes a little longer to absorb liquids). If you can't wait, your pancakes won't be as crisp. After the batter has rested, fold in the blueberries. Cook according to directions for E2 Basics Pancakes. Enjoy!
- 2. DIRECTIONS - Basic Cooking Combine the mix and the liquid in a large bowl, stirring to remove lumps. Heat a dry skillet until a drop of water dances on its surface. Spraying the skillet once should allow for three batches of pancakes. Ladle a large scoop of batter into the pan. Several pancakes can be cooked at once if you're using a large skillet. Cook until the batter begins to bubble and the bottom of the pancake is golden. Flip and cook on the other side until both sides are golden.
- 3. Variations: Add bananas, blueberries, peaches, or strawberries with walnuts or pecans to the batter. Or sprinkle 70 percent pure cocoa chips into the batter for a chocolate treat! Enjoy!
SPELT PANCAKES
Categories Egg
Number Of Ingredients 9
Steps:
- Combine milk and lemon juice in a bowl and set aside to sour, about 5 minutes. Add beaten egg and melted butter. Stir to combine.
- Combine spelt flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir gently into milk mixture until just combined. Batter will be lumpy.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes.
- Repeat the above with remaining batter.
- Note: You can also use vinegar instead of lemon juice to sour the milk or use 3/4 cup of buttermilk instead. Olive oil can be used instead of melted butter for the batter.
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