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Fluffy Spelt and Quinoa Pancake with Mix Berries

Make 9 Pancakes

I usually prefer savory breakfasts over sweet ones. I grew up eating rice and beans as my first meal of the day and it’s still my favorite breakfast. However, once in a while I get the craving for pancakes. Unfortunately I learned the hard way that regular, all purpose white flour pancakes make me angry and irritable immediately after eating them. I know how crazy that sounds and I still chose to share it with you, but I do so only because it’s absolutely true! Gone are the days when I was able to enjoy a good ol’ American breakfast in a diner. I can’t say I miss those days too much because I feel SO good now. Anyway, this craving has resulted in a lot of experimenting. This is the first version of the experiments. In the coming weeks I’ll post the gluten-free pancakes which are as delish as these are.

Spelt is an ancient cousin to wheat. It flourished in the Middle Eastern Mediterranean over 9,000 years ago. It is far less processed that its modern counterparts and offers a wider array of nutrients, too. Spelt’s fiber content helps to reduce overall and the unhealthy LDL cholesterol. As a result, it also offers protection against atherosclerosis. It is also a good source of B12, manganese, copper, niacin and thiamin. “People with a range of health issues, including digestive problems, arthritis, Lyme’s disease, migraines, behavioral issues, skin irritations, irritable bowel syndrome, and others report that they feel better eating spelt rather than common wheat.”¹ Spelt is easier to digest than modern hybrids of wheat. This is because it is water soluble and it breaks down in heat and with mixing. Common wheat is the opposite in that it isn’t water soluble and it gets “stronger” the more you mix. That’s why you knead and knead and knead bread dough, because you’re developing the gluten.

Spelt flour is still not suitable for anyone with Celiac or with high sensitivity to gluten. It is however, a great alternative to the ubiquitous wheat. Rivalry runs deep in this family. Just make sure spelt wins most of the battles.

You’ll need:

1 C spelt flour

½ C quinoa flour

3 ½ t baking powder

1 T maple sugar (optional)

Pinch of sea salt

1 1/2 cup whole milk*

1 egg

3 T coconut oil (or butter, melted) + more for cooking

To make:

1. In a large bowl, sift together the flours, baking powder, maple sugar and sea salt well.

2. In a small bowl, whisk together milk, egg and coconut oil (or melted butter)

3. Make a well in the center of flour mixture bowl and gradually pour in milk mixture, whisking gently until incorporated and smooth.

4. Heat a lightly oiled griddle (or frying pan) over medium heat. Pour the batter, in ¼ cup measurements, onto griddle and cook until golden brown on each side. Before flipping pancake over, you’ll see little bubbles form in the batter. When they pop, it’s ready to be flipped over. Please resist the urge to flatten your pancake!

5. Serve hot with maple syrup or jam or fresh fruit.

6. Enjoy!

*Whole milk can be substituted for buttermilk (homemade recipe coming soon) or even almond milk.

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