Whole Spelt Pancakes
By Elizabeth Ciobanu ·
These versatile and healthy pancakes are easy to make and are always a crowd-pleaser!
These spelt pancakes are super light and fluffy, and completely versatile.
You can mix up the add-ins to suit your taste, and pair with your favorite pancake toppings for a perfect Saturday morning (or any day of the week) healthy, satisfying breakfast.
In my quest to convince my family that eating healthier food is also yummier, I have had varying degrees of success when it comes to whole wheat. However, these pancakes have been one of my slam-dunk recipes that never fail to please, even when most of the fam would prefer a white loaf to a whole wheat one.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 15 pancakes
Ingredients
- 2 cups (240 grams) fresh ground spelt flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cups whole milk or buttermilk (I use raw milk)
- 3 tablespoons melted coconut oil, or other vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: blueberries, chopped cherries, chopped strawberries, chopped nuts, or other mix-ins of your choice
Instructions
- Heat a griddle or large, flat-bottomed skillet to medium-high heat. Put on a small blob of butter and spread evenly on the surface as it melts.
- In a large mixing bowl, whisk together spelt flour, baking powder, baking soda, and salt. Set aside.
- In a separate mixing bowl, whisk milk, oil, eggs, and vanilla until thoroughly combined.
- Add the wet ingredients to the large bowl of dry ingredients and mix carefully, just until you see no more dry flour. Do not overmix the batter.
- Optional: If you're adding in berries or nuts, you can mix them straight in the batter now, or drop them onto the pancakes after you've poured them on the griddle.
- Using a 1/4 cup measuring scoop or small ladle, drop batter onto the hot griddle or skillet leaving plenty of room for them to spread a bit.
- They're ready to flip once the edges start to look a little dry, and bubbles on the top are no longer quickly closing over.
- Flip and cook on the other side for 1-2 minutes.
- Serve hot with maple syrup, raw local honey, tart jam (such as plum), or any other topping of your choice.
Notes
- These pancakes work equally as well with any other whole wheat flour in place of spelt.
- You can use melted butter in place of the vegetable or coconut oil. I like coconut oil for the nutty flavor it lends and smooth texture.
- If you're looking for a dairy-free option, you can easily substitute almond milk or any other plant-based milk.
- These make hearty, but not overly thick pancakes. If you like even thinner pancakes, you can thin the batter out with a little bit of extra milk.
- If there are any leftovers, store in the refrigerator, and reheat in a toaster oven or back on a lightly buttered skillet.