These Spelt Flour Pancakes with Poppyseeds are the perfect breakfast idea and they’re ready in less than 20 minutes.
- 120 g of spelt flour
- 150 ml of almond milk
- 2 eggs
- 2 tablespoons of poppyseeds
- 1/4 of a teaspoon of baking soda
- 1 teaspoon of lemon juice
- 2 tablespoons of brown sugar
- a pinch of salt
- 1/2 a teaspoon of ground cinnamon
- 1/4 of a teaspoon of vanilla powder
Every ingredient has to be at room temperature.
In a glass pour the milk and lemon juice and set aside for 10 minutes. In a big bowl add the rest of the ingredients, except the eggs.
Beat the eggs into the glass and pour in the big bowl. Mix with a wooden spoon just to combine.
In a pan heat over high heat 1/4 of a teaspoon of grapeseed oil. Turn the heat to medium-low and pour batter to make the pancakes, 2 or 3 at a time, depending on your pan.
Cook them 3 minutes on one side and 1 more minute on the other.
Stack them on a plate and serve with fresh fruit and maple syrup.