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 :)
We make these pancakes with Bob’s Red Mill Spelt Flour and have been trying out some Bob’s Red Mill products in our latest recipe favourites like these Cinnamon Raisin Oat Muffins.
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! :)