Buttermilk Pancakes Made With Spelt Flour
That’s why I am always on a lookout for pancake recipes that are a bit healthier. I say a bit healthier because even though these pancakes are made with whole spelt flour, I still wouldn’t eat them every day. But hey, we all want something familiar and comforting every once in a while, right,
So no, I am not going to deprive myself. I love my pancakes with some maple syrup (and I mean the real stuff) or honey. My trick to using less of any sweetener: serve the pancakes with fresh berries. Fresh berries are always so flavorful, you won’t notice that you are using less syrup.
I also love to pair the spelt buttermilk pancakes with this 2-Ingredient Raspberry Sauce or this Healthy Blueberry Sauce. To make the meal even more balanced, I always serve my pancakes with some nut butter. A simple recipe for Buttermilk Pancakes Made with Spelt Flour. These pancakes taste absolutely delicious served with some maple syrup and berries. Add a tablespoon of your favorite nut butter to keep the meal balanced.
1. In a mixing bowl, add the buttermilk, eggs, olive oil and vanilla extract. Whisk until thoroughly combined. 2. In another bowl, add the whole spelt flour, coconut sugar, baking powder and salt. 3. Add the dry ingredients to the wet ingredients and mix until the batter is smooth. 4. Oil a large frying pan with some olive oil and heat it over medium heat. Spoon the batter into the pan forming pancakes. When tiny bubbles appear on top of the pancakes, flip and cook for 2 more minutes or until cooked through. 1. If you use 1/4 cup of the batter for each pancake, you will get 8 pancakes about 4 inches in diameter each. 2. Nutrition information is a rough estimate for 2 of 10 pancakes without any toppings.
Pancakes are a winner breakfast in our house because everyone can customize his or her own pancakes without creating more work for me. After I pour batter on the griddle, the kids come over with their favorite add-ins. 2 prefers diced bananas; Mr. Picky chooses mini chocolate chips; and the Husband drops in blueberries. The key here is to wait until the batter has set slightly on the griddle so that when you add your fruit or chips the batter doesn’t spread and thin out. 1 Tablespoon of mix for pancake recipe.” Now that’s convenience!
Update 1/30/12: I accidentally mismeasured the buttermilk today and used 2 cups, so I decided to use 2 cups of flour as well, but keep all the other measurements the same. The pancakes were still light and fluffy, but just a bit more substantial. The kids liked them a lot.
So if you like your pancakes a little heavier, you can adjust those measurements accordingly. 1. Preheat a griddle to 400 degrees or medium heat. 2. Combine the flour, baking powder, baking soda and salt in a large mixing bowl. 3. In a medium bowl or 4-6 cup measuring cup, whisk together the buttermilk, eggs, vanilla, maple syrup and melted butter until well blended.
4. Pour the wet mixture into the dry ingredients and stir until just combined. 5. Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle. Allow to set for a minute or two before adding blueberries, chocolate chips or diced banana to the surface, if desired.
When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done, another minute or two. Maintain the heat on medium-low or 400 degrees. Gluten-free: substitute ¾ cup buckwheat flour and ¾ cup brown rice flour for the wheat flour. Or you can use GF oat flour, too, such as ½ cup oat flour, ½ cup buckwheat flour and ½ cup brown rice flour. Sub half unsweetened yogurt and half whole milk. Or use 1 ½ cups milk, omit the baking soda and use 2 teaspoons baking powder instead.
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