Spelt Pancakes

Family gatherings are not just for dinner time. A weekend breakfast is another way to bring your family together. Start this weekend off by making spelt pancakes.

September is also whole grains month. Whole grains are foods made from and contain all essential parts and naturally-occurring nutrients of the entire grain seed. The original kernel, bran, germ and endosperm must be present (to learn more about whole grains view a previous post).

Spelt is a variety of wheat that has a mild nutty flavor. It can be substituted for flour in recipes. A positive characteristic of spelt is that it is more easily digested than any forms of wheat but spelt flour is not considered gluten free. Spelt is high in fiber and good source of manganese and iron.  Try topping your pancakes with your favorite nut butter for added protein or use 2 tablespoons of fruit preserves instead of syrup.

https://youtu.be/gWc6IE_HXwg

Activities kids can do for this recipe:

• Measure dry and wet ingredients
• Make the well in the dry ingredients and add the wet
• Flip pancakes- with supervision
• Personalize pancakes with their favorite toppings.

Spelt Pancakes

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These pancakes are light in fluffy due to the spelt flour

• CourseBreakfast, Kid Friendly

Servings

16 pancakes (4 in pancakes)

Servings 16 pancakes (4 in pancakes)

Spelt Pancakes Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List These pancakes are light in fluffy due to the spelt flour CourseBreakfast, Kid Friendly Servings 16 pancakes (4 in pancakes) Servings 16 pancakes (4 in pancakes)

Ingredients

• 2 cups whole spelt flour
• 2 Tablespoons sugar
• 1 Tablespoon baking powder
• 3/4 teaspoon salt
• 1 3/4 cups milk reduced-fat
• 2 Tablespoons butter unsalted and melted
• 2 teaspoons vanilla

Servings: pancakes (4 in pancakes)

Units:MetricUS Imperial

Instructions

1. In a medium bowl, whisk together the spelt flour, sugar, baking powder and salt. Combine the milk and melted butter, and the vanilla if you’re using it.
2. Form a well in the center of the dry ingredients, and pour the wet ingredients into the dry. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very wet, but will thicken as it sits. Let the batter sit for 15 minutes before you use it.
3. Heat a non-stick griddle if you have one, or a heavy skillet. When the surface of your pan is hot enough that a drop of water sputters across the surface, give the pan a quick swipe with a paper towel to eliminate excess oil, and spoon the batter onto the hot surface, 1/4-cupful at a time.
4. Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 2 to 3 minutes. or being too pale. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides.

Recipe Notes

Recipe from the Whole Grains Council

Nutrition information is based on 2 pancakes

Nutrition Facts

Spelt Pancakes

Amount Per Serving

Calories 140 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Saturated Fat 1g 5%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.4g

Cholesterol 4mg 1%

Sodium 191mg 8%

Potassium 1mg 0%

Total Carbohydrates 24g 8%

Dietary Fiber 4g 16%

Sugars 2g

Protein 4g 8%

Vitamin A 1%

Calcium 3%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.