Spelt Pancakes
These pancakes are light in fluffy due to the spelt flour
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Spelt Pancakes
These pancakes are light in fluffy due to the spelt flour
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| Servings |
| 16pancakes (4 in pancakes) |
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Ingredients
- 2cups whole spelt flour
- 2Tablespoons sugar
- 1Tablespoon baking powder
- 3/4teaspoon salt
- 1 3/4cups milkreduced-fat
- 2Tablespoons butterunsalted and melted
- 2teaspoons vanilla
Instructions
- 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.
- 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.
- 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.
- 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.