Can you believe that it is already time for a Foodie Friday post? I don’t know about you, but the week flew by. There was a lot going on at work and both the kids had school projects that needed to get done. I am by no means crafty and managed to burn myself quite a few times with the hot glue gun. While the workweek is typically filled with quick and healthy breakfasts, we like to take the weekend to whip up something extra special. On Saturdays, we usually make pancakes or waffles, our favorite being these spelt flour pancakes that I am about to share with you. On Sunday, we either make a hash or some type of egg dish. Of course, our morning meal is accompanied by a few cups of coffee and some morning relaxation.
So, let’s talk about spelt flour. I have shared my love for this grain in previous posts. Spelt is becoming more popular because it contains a broad spectrum of nutrients. The grain is high in vitamin B2, niacin, manganese, thiamine, copper, and magnesium. Spelt is considered an ancient grain and is not as processed as wheat is today. As a result, it is easier for your body to digest than wheat flour. In fact, there are many individuals who have gluten intolerances that are still able to consume spelt. My son has a gluten intolerance and he handles spelt just fine. Please don’t be mistaken, spelt still does contain gluten. If you have celiac, please stay far away from this stuff! I have plenty of gluten free recipes up my sleeve that I will get around to sharing.
Despite the gluten wars that are going on these days, I am a firm believer that gluten is probably not the healthiest thing to put in our bodies. I am not 100% gluten free, but I do tend to limit my consumption of gluten and grains in general. Saturdays typically are my long run days and there is nothing like spelt to give me the power I need to get through my workout. I am not sure of the science behind the extra power, but there is no denying that spelt gives me the kick in the butt that I need some days. You can replace spelt 1:1 for whole wheat flour. To me, the spelt is lighter than the traditional whole wheat, which is another added bonus.
When making pancakes or waffles on the weekend, I typically soak the flour. Soaking the spelt breaks down the phytic acid, which allows your body to absorb more of the amazing minerals. This also makes the flour even easier to digest. It is not necessary to take this step if you are short of time, but I promise that it is well worth it. I typically just whip up the batter right after dinner the night before and then put it in the refrigerator to do it’s thing. Technically, you should soak your grains in a warmer environment. However, for this recipe I feel more comfortable placing in the refrigerator overnight. If I am using raw milk, I will leave out on the counter.
The sky is the limit on the customization of this recipe. You can top with bananas and berries as shown in the picture and even add chocolate chips for a special treat. My favorite topping is sautéed apples. You can also mix in your favorites into the batter and cook as normal. So, get your creative juices flowing and whip up something yummy today!
- 1 1/2 cups spelt flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup whole milk
- 1/2 cup whole milk, plain yogurt
- 1 Tablespoon maple syrup
- 3 Tablespoons butter, melted
- In a large mixing bowl, combine flour, baking powder and salt. Stir to combine.
- Make a well in bowl and add egg, milk, yogurt and maple syrup.
- Whisk until batter is smooth.
- Fold in melted butter.
- Let batter rest for 5 minutes.
- While batter is resting, preheat pancake griddle to 350 degrees.
- Melt a small amount of butter on the griddle, once preheated.
- Drop batter onto griddle, about 3 Tablespoons at a time.
- Cook on one size for about 3 minutes and then flip and continue cooking.
- Serve warm with butter, maple syrup and toppings of choice.
These pancakes freeze well, so feel free to make extras for during the week. You will want to let them cool and then place a piece of parchment paper between each pancake prior to freezing.
I hope you have a wonderful weekend and I will see you back on Monday!