I’ve been using quite a bit of spelt lately, instead of wheat. I really like spelt for sweet recipes. It has a naturally sweeter flavor than wheat, so I can get by with adding a little less sugar to many recipes. Whole grain spelt also has a smoother texture than wheat, which means it’s easier to get my son to eat it (definitely a bonus).
My son loves pancakes, but I like to get some whole grains in his diet. This recipe for spelt pancakes does both. Top them with a little maple syrup and they’re yum factor goes up even more.
Cinnamon Spelt Pancake Recipe
- 2 cups whole spelt flour
- 2 teaspoons baking powder (I use non aluminum)
- 1 tablespoon of cinnamon
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 3 eggs
- 1/3 cup oil (I use grapeseed oil)
- 1 1/2 cup milk (you can also use rice milk, soy milk, nut milk, or plain water)
- 1 teaspoon vanilla
- Combine the dry ingredients in a medium mixing bowl (flour, salt, cinnamon, baking powder), stir until blended.
- In another bowl beat together the wet ingredients, sugar, eggs, oil, milk and vanilla.
- Slowly pour the wet ingredients into the dry mixture, stirring carefully as you pour, until all the ingredients are mixed together.
- Preheat an oiled griddle or skillet on medium heat, once the skillet is heated, pour the pancake batter onto the griddle to make 2-3 inch pancakes.
- Flip the pancakes over when bubbles start to form on the top of the pancake.
- Once both sides are cooked, remove the pancakes from the griddle and top with a little butter and maple syrup. You can also add another sprinkle of cinnamon to the top. Yum!
I like to double or triple the recipe and make extra to put in the freezer. Then I pop them out on hectic school mornings, warm them up and breakfast is served!