Don’t let the “spelt” part of this title scare you away. I had never even heard of spelt flour up until just a few months ago! According to my newly-purchased bag from Arrowhead Mills, it’s “an ancient cousin to modern wheat and was one of the first grains to be grown by early farmers as long ago as 5,000 BC.” It’s also a great whole grain flour and a good source of fiber. Plus, it’s something different than white whole wheat flour, which we use almost exclusively these days.
I made these Snickerdoodle Spelt Pancakes this past Sunday morning and the kids LOVED them!! My husband and I both really liked them as well. I was searching for a “whole wheat cinnamon pancake” recipe online, but couldn’t find anything that appealed to me (and my real food “rules”). So, I decided to check out a blog I follow because I remembered seeing pancake recipes there before. Sure enough, I looked through her recipes and came across this one. The recipe called for spelt flour, which I had in my pantry for a recipe I never ended up making. So, this became my first time using spelt!
I made the recipe “as stated” once, but the pancakes were super thin and it only made six. Six pancakes just doesn’t cut it for my family of five! The next time around I made some adjustments and doubled (and then doubled again) some of the main ingredients. I also reduced the amount of sugar. This is what I came up with and, I have to say, it’s pretty good! Enjoy!
Snickerdoodle Spelt Pancakes
(Recipe adapted from Chocolate Covered Katie)
- 2 cups spelt flour*
- 2 tsp aluminum-free baking powder
- 4 tsp cinnamon
- 2 T organic cane sugar**
- 1/4 tsp salt (do not omit)
- 2 cups milk (I use organic whole)
- 2 T coconut oil, melted
Whisk together dry ingredients and then add milk and coconut oil. Let sit for 5-10 minutes to let batter thicken up a bit (spelt takes longer to soak up liquids). Pour about 1/4 cup of batter onto a hot griddle. Flip, serve, eat!
This recipe makes 16 small pancakes. You could serve them with pure maple syrup or just eat them plain…either way, they’re tasty! If you have any leftover, you can freeze them for another busy morning. When you’re ready to eat them, just pop them into a toaster and they’ll be ready to go!
*This recipe could probably be made with white whole wheat flour, but I have yet to try it. If you try with another flour, please comment below with your results!
**I also want to try eliminating the cane sugar and use maple syrup instead. I’m sure it can be done (I just haven’t tried yet). I’m thinking maybe 2 tsp of maple syrup in place of the sugar and then reduce the milk by just a tiny amount. I will have to try this soon and get back to you! 🙂
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