I was chatting with my brother and sister-in-law over Skype the other morning and they were making pancakes. And I remembered how much, much, much I love pancakes. I love that they are sweet, I love their fluffiness, I love the crisp edges, I love slathering them with butter and drowning them in maple syrup. I never eat them though. First of all, I don’t feel good about buying pancake mix (lots of additives, refined sugar, weird dairy) so making them from scratch seems like a lot of work. Second, I always feel guilting for eating ‘sweets’ for breakfast. But this morning, I just couldn’t shake the idea. So, I came up with a super fast, easy recipe that I can feel good about. I used:
- organic, whole grain spelt flour (light enough to lend fluff, yet whole grain enough to feel good and keep my energy levels stable)*;
- full fat yogurt (to ensure blood sugar stability and satiety – please tell me that you aren’t still eating low-fat foods!);
- and mashed banana to lend sweetness AND fibre (you know why).
They turned out even more delicious than I anticipated! Even Grace (who is 3) loved them. Hope you like them too!
Fluffy Spelt Pancakes
Fluffy pancakes made with organic, whole grain spelt flour (light enough to lend fluff, yet whole grain enough to feel good and keep your energy levels stable), full fat yogurt (to ensure blood sugar stability and satiety), and mashed banana to lend sweetness AND fibre (you know why).
- 2 cups spelt flour (organic & sprouted, if possible)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 ripe banana (mashed)
- 3/4 cup full fat greek yogurt (please, please, please don't use low-fat instead)
- 1/4 cup water or nut milk
- 1 tbsp maple syrup
- 1 egg
- 1 tsp vanilla extract or vanilla powder
Nut butter, butter, and maple syrup for serving
Preheat your pan on medium-low heat, add a bit of butter to grease the pan so the pancakes don't stick.
Mix all dry ingredients together in one bowl.
Mix all wet ingredients together in another bowl.
Add wet ingredients to dry ingredients and stir until just combined. Batter will be quite thick. Don't over mix!
Use a measuring cup to scoop about 1/4 cup of batter for each pancake. Allow each pancake to brown nicely before flipping. They do take a bit of time to cook because they are just so darn fluffy!
Enjoy with butter or your favourite nut butter, and a drizzle of maple syrup.
*Just an FYI that spelt flour does contain gluten. There are lots of folks out there who claim that spelt flour doesn’t bother them as much as wheat flour, but if you are celiac or gluten-sensitive, this isn’t the recipe for you.