Snickerdoodle Spelt Pancakes

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!

Snickerdoodle Pancakes

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)

Ingredients:

  • 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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10 thoughts on “Snickerdoodle Spelt Pancakes

  1. Sounds delicious! I think it’s great that you’re doing this for your family. Especially the little ones! They will have so many health advantages as they get older after starting this lifestyle so young!

  2. How would a different sweetener work, like honey or maple syrup? I’d like to make these in the morning but dont have any organic sugar. Thanks!

    1. Hi April! Sorry I’m just now replying. For some reason, I don’t get notifications on my earlier posts and I only see them if I go look in my ‘comments’ inbox! Seeing this post reminds me that I need to make this recipe again to remove the sugar AND take a new picture–wow, that is not good photo. 🙂 I’ve definitely come a long way with my photography skills! (Though, I still wouldn’t say I’m ‘good.’) 🙂 Anyway… I definitely think you could easily swap maple syrup or honey for the sugar in this recipe. If I were to do this myself, I would probably use 2 tsp of maple syrup instead. You may want to reduce the milk just a tiny amount as well (by maybe just a T). If you do this, let me know how it turns out so I can try soon, too! I will make a note to make these again–we all loved them at the time, but it’s been a while since I’ve tried again. Thanks!

  3. I made these with 1/2 C oat flour and 1 1/2 C white whole wheat. Then…. I found my spelt! But they turned out completely awesome, super light and fluffy. The flavor of the cinnamon really came through. Definitely will make these again. 🙂

  4. These are fantastic! I’m obsessed with spelt lately. It tastes much more like the all purpose flour I miss but don’t use anymore. So easy, only dirty one bowl! I doubled the recipe but not the cinnamon since I ran out and it was perfect!

    1. So glad you liked them, Franki! Thanks for the feedback! (And I end up doubling my own recipes a lot too…that way my effort pays off more!) 🙂

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