Who doesn’t love pancakes? We make a batch of these Spelt Flour Pancakes on the weekend to enjoy during the week. Having a sensitivity to dairy products combined with my love for pancakes, crepes and waffles - recipes that often include dairy ingredients, these pancakes are delicious, fluffy and a great alternative/option.
If you want to try a delicious Crepes recipe, you can find the recipe here from one of our previous posts :)
Here is the recipe for these Spelt Flour Pancakes via Mele Cotte blog:
1 cup spelt flour - we use Bob's Red Mill Spelt Flour
1 ½ tsp baking powder
2 tsp raw sugar (we omit the sugar)
¼ tsp salt
1 cup almond milk
1 tsp vanilla
¼ cup egg substitute or 1 egg*
*For an egg substitute, mix 1 tbsp of ground flax seeds with 3 tbsp of water
In a bowl, stir together all of the ingredients. Let batter sit for a couple of minutes before starting to scoop onto the hot, buttered or sprayed griddle or pan.
Makes 5-6 large pancakes, 10-12 small pancakes.
Meal Prep Tips: Make a single or double batch and keep some in a container in the fridge to eat during the week and/or wrap the rest in wax paper into a small Ziploc bag in the freezer. Reheat for 30-60 seconds and top with your favourite ingredients for a delicious, quick and nutritious breakfast during the week!
Top with combo of cinnamon, maple syrup, natural peanut butter, almond butter or seed butter, hemp hearts and some fruit like blueberries and/or bananas and enjoy - they are so delicious! :)