SPELT PANCAKES RECIPE - FOOD.COM
These pancakes and fluffy, delicious, and easy to digest. Regular wheat makes my stomach hurt and, for some reason, makes me spacy and lethargic. The spelt flour is a great substitute for the highly hybridized wheat flour. Hopefully, others with similar wheat sensitivites like mine can enjoy a great pancake without having to suffer afterwards.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 large pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, stir together flour, sugar, baking powder, and salt. In another small bowl, mix with a fork the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (still lumpy).
- Heat a skillet on medium heat and grease the pan with a little oil or butter. Add the desired amount of pancake batter and wait for the bubbles to arise. When the bubbles cover the whole surface of the pancake and the opposite side is golden brown, flip the cake and cook the other side till it's done.
Nutrition Facts : Calories 397.4, FatContent 11.8, SaturatedFatContent 1.8, CholesterolContent 46.5, SodiumContent 436.2, CarbohydrateContent 65.2, FiberContent 1, SugarContent 6.3, ProteinContent 6.4
FLUFFY SPELT PANCAKES RECIPE | ALLRECIPES
Light and fluffy pancakes made with whole-grain spelt flour and sweetened with just a touch of maple syrup.
Provided by nicole spiridakis
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Total Time 17 minutes
Prep Time 15 minutes
Cook Time 2 minutes
Yield 8 pancakes
Number Of Ingredients 10
Steps:
- Whisk buttermilk, egg, maple syrup, and coconut oil together in a bowl.
- Whisk spelt flour, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add blueberries and toss gently to coat.
- Stir buttermilk mixture into the spelt flour mixture until just combined.
- Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet and cook until bubbles begin to form, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 413 calories, CarbohydrateContent 66.3 g, CholesterolContent 97.9 mg, FatContent 11.6 g, FiberContent 3.9 g, ProteinContent 15.7 g, SaturatedFatContent 7.4 g, SodiumContent 920 mg, SugarContent 21.2 g
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WHOLE GRAIN SPELT FLOUR PANCAKES | COOKING LIGHT
From cookinglight.com
Total Time 10 minutes
Calories 240 per serving
- Prepare the dry ingredients: Combine flour, baking powder, salt, cinnamon, and sugar in a large bowl. Prepare the wet ingredients: In a medium bowl, whisk together the eggs, buttermilk, yogurt, and vanilla. Make the pancake batter: Make a small hole in the center of the flour mixture, then slowly pour in the buttermilk mixture. Using a spatula, gently fold the wet ingredients into the dry ingredients. Stop when the mixtures are just incorporated—and do not overmix. (For light, fluffy pancakes, this step is crucial!) Cook the pancakes: Heat a large nonstick griddle or nonstick large skillet over medium heat. Coat surface with cooking spray. Spoon about ¼ cup batter per pancake onto hot griddle or skillet. If using, drop 4 to 5 blueberries into batter. Cook until edges look dry and cooked and small bubbles form on tops, about 2 to 3 minutes. Flip the pancakes and cook 1 to 2 minutes on other side. Serve or keep warm in a 200° F oven.
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Reviews 4.5
Total Time 30 minutes
Calories 88.7 per serving
- Turn when top side is thoroughly bubbled. Serve immediately.
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From caribbeangreenliving.com
Reviews 5
Total Time 30 minutes
Category Breakfast
Cuisine American
Calories 401 kcal per serving
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