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We are still living in cold and have to endure this for another day as the heating repair guys are “scheduled” to come in tomorrow. We are crossing our fingers and hoping for the best.

For breakfast this morning, I made Spelt pancakes and served them with maple syrup. Recipe is from “Whole Grains Baking by King Arthur Flour”. It is an egg-less recipe that is very easy to veganize. I use soy milk and earth balance butter instead of regular milk & butter. The batter needs to rest for 15 minutes which allows the grains to absorb liquid, making the batter fluffier and the baked pancakes smoother to eat. This time-out also lets the leavener a head start, giving a cakier pancake.

Recipe adapted from Whole Grain Baking by King Arthur Flour.

Print Recipe
Spelt Pancakes Yum
Spelt Pancakes
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
pancakes
Ingredients
  • 2 cups Spelt Whole grain
  • 2 tbsp Sugar
  • 1 tbsp Baking Powder
  • ¾ tsp Salt
  • cups SoyMilk
  • 2 tbsps Butter - melted
  • 2 tsps Vanilla extract (optional)
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
pancakes
Ingredients
  • 2 cups Spelt Whole grain
  • 2 tbsp Sugar
  • 1 tbsp Baking Powder
  • ¾ tsp Salt
  • cups SoyMilk
  • 2 tbsps Butter - melted
  • 2 tsps Vanilla extract (optional)
Spelt Pancakes
Instructions
  1. In a medium size bowl, whisk flour, baking powder, salt and sugar.
  2. In a another small bowl, mix all the wet ingredients.
  3. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just incorporated.
  4. Cover and let rest for 15 minutes.
  5. Heat a griddle, brush lightly with oil and once the surface is hot enough, add ¼ cup full of batter onto the hot surface.
  6. Let the pancake cook on the first side until bubbles begin to form around the edges of the cakes, 2 to 3 minutes.
  7. Flip and cook for another 1 minute until they are golden brown on both sides.
  8. Serve hot with maple syrup and/ or fruit of your choice.
Recipe Notes

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