Spelt Pancakes
Fluffy, wholesome, and irresistibly delicious, these spelt pancakes are a healthy twist on a breakfast classic! Made with nutty spelt flour and a hint of cinnamon, they're light yet hearty, with a naturally sweet touch from pure maple syrup. A quick homemade buttermilk substitute using apple cider vinegar adds an extra layer of softness, while melted butter or coconut oil ensures a perfectly tender texture. Ready in just 25 minutes, these pancakes are ideal for busy mornings or leisurely brunches. Pair them with fresh fruit, a drizzle of maple syrup, or crunchy nuts for a customizable and nutritious start to your day. Perfect for anyone looking for a refined flour alternative, these spelt pancakes strike the perfect balance between flavor and nourishment!
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Recipe Information
Ingredients
- 1.5 cups spelt flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 1.25 cups milk (dairy or plant-based)
- 1 tablespoon apple cider vinegar
- 1 large egg
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter or coconut oil, melted
- 1 as needed butter or oil (for cooking)
Instructions
In a medium mixing bowl, whisk together the spelt flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate small bowl or measuring cup, mix the milk and apple cider vinegar. Let it sit for 5 minutes to create a buttermilk substitute.
In a large mixing bowl, whisk together the egg, maple syrup, vanilla extract, and melted butter (or coconut oil). Once smooth, add in the milk and vinegar mixture.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if a few lumps remain.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
Scoop 1/4 cup of the batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges start to look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep them warm under a clean kitchen towel while cooking the remaining batter.
Serve warm with your favorite toppings, such as fresh fruit, nuts, or additional maple syrup.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 2149 mg | 93% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 33.7 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 498 mg | 38% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
