Spelt Flour Pancakes

I made AGAIN pancakes, this time with spelt flour because usually I make them with whole-wheat flour.

I make pancakes quite often because we like them, especially at breakfast. Quite often for me means 3 times a month.

Ingredients:

  • 250 g of spelt flour
  • 300 ml milk of your choice 
  • 2 tablespoons of brown sugar
  • 1 ripe banana
  • 2 eggs
  • the juice of half a lemon
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt

In a big bowl put the flour, baking soda, salt, and sugar. Stir well.

Important: everything has to be at room temperature.

In another bowl add the milk and the juice of the lemon, mix well and set aside for 10 minutes. (This is instead of buttermilk, to make the pancakes fluffy) Separate the eggs. Beat the egg whites.

After 10 minutes add in the egg yolks and a mashed banana. Stir. Add into the flour mixture the milk and then the beaten egg whites and stir slowly.

Put a big pan on high heat with a little bit of sunflower oil. Reduce the heat to medium and add batter to the pan to form two pancakes if you have space in the pan.

Let the pancakes on each side until they become brown, but careful not to burn them, just 2 minutes. Serve warm or the next day at breakfast, they are great cold as well.

I don’t like to eat pancakes with more sweet stuff (chocolate sauces or whipped cream), but with fruits and coffee or tea, but you eat them how you prefer.

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These are fluffy, I guess they’re healthier than other pancakes, they’re not sweet, we only eat pancakes this way. How do you like your pancakes?

A friend of mine likes the pancakes or crepes with Nutella, I am not that kind of person.

 

 

Fluffy pancakes
Serves 3
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 250 g flour of your choice (I don’t measure the flour and milk, I do it by eye)
  2. 300 ml milk of your choice (remember that these measurements are approximate, so be sure to add as much milk or flour do you want, how you want your batter to be)
  3. 2 tablespoons of brown sugar
  4. 1 ripe banana
  5. 2 eggs
  6. the juice of half a lemon
  7. 1/2 teaspoon of baking soda
  8. 1/4 teaspoon of salt
Instructions
  1. In a big bowl put the flour, baking soda, salt and sugar. Stir well.
  2. In another bowl add the milk and the juice of the lemon, mix well and set aside for 10 minutes. (This is instead of buttermilk, to make the pancakes fluffy)
  3. Separate the eggs. Beat the egg whites.
  4. After 10 minutes add in the egg yolks and a mashed banana. Stir.
  5. Add into the flour mixture the milk and then the beaten egg whites and stir slowly.
  6. Put a big pan on high heat with a little bit of sunflower oil.
  7. Reduce the heat to medium and add batter to the pan to form two pancakes if you have space in the pan.
  8. Let the pancakes on each side until they become brown, but careful not to burn them, just 2 minutes.
  9. Serve warm or the next day at breakfast, they are great cold as well.
Notes
  1. Everything has to be at room temperature.
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4 Responses to “Spelt Flour Pancakes”

  • Yummy! wouldn’t mind one now with my cup of tea.
    They remind me of pikelets that I used to cook for my children, they were cooked on top of the stove on the solid oven rings which you don’t see these days on ranges.
    We used to eat them buttered with Jam on them.
    Thanks for sharing your recipe.

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