Homemade spelt flour pancakes became a favorite of mine this past summer when I was able to obtain fresh stone ground spelt flour from a vendor at my local farmer’s market. They explained to me that it is best to keep it in the freezer until use in order to retain the natural moisture in the flour (which is normally stripped from the flour sold at most grocery stores).
So I’ve kept it in the freezer and pull it out whenever I’m making pancakes (it doesn’t need to be pulled out ahead of time or anything). I like spelt flour in particular (though any wheat variety should work fine), because it is a very easily digested type of wheat flour. I searched the web for recipes to try, but after finding nothing really simple and still delicious I decided to go with my Betty Crocker cookbook, but make a couple of changes to the basic pancake recipe.
The ingredients I use to make this modified recipe are below:
- 1 cup stone ground spelt flour
- 3/4 cup milk
- 1 egg
- 2 Tbsp extra virgin olive oil
- 3 tsp baking powder (I use Bob’s Red Mill aluminum-free baking powder)
- 1/4 tsp salt
- A good sprinkle of powdered stevia to taste (I use approximately 1/8-1/4 tsp)
I start by mixing the liquid ingredients in a medium bowl and then adding in the dry ingredients. I get a frying pan warm with melted butter and then pour in some mix. I like my pancakes just perfectly golden brown and flip them when I see a good amount of bubbles starting to pop up in them.
With a bit of pure maple syrup on these pancakes, this makes for a hearty and delicious breakfast. This recipe is usually enough to make a couple extra which I will keep in the fridge a day or two before reheating in my toaster oven on warm for another tasty breakfast.
***This recipe will be featured on Kelly the Kitchen Cop’s REAL FOOD WEDNESDAY