All this gluten free craze has passed me and I am not avoiding gluten, but rather processed white wheat and products that are made from it or contain it. White flour is stripped with all the nutrients, genetically modified and chemically processed, there is a good reason to avoid it. In my opinion locally and organically grown stone ground whole wheat and spelt flour are not bad for you. I usually go for oat flour or buckwheat flour for waffles, pancakes and cookies, but I occasionally like to make some spelt pancakes, whole wheat bread or paratha and naan bread from Indian kitchen.
Spelt is packed with good fiber, niacin(B3), protein and lots of manganese, a key mineral found in our bodies in a minimal amount. Manganese ensures healthy bones, good absorption of calcium, proper function of your thyroid, regulates blood sugar, and many more intricate functions for a healthy body. So a nice dose in the morning can do a body good. If you don’t have gluten intolerance you don’t have to avoid it completely, just stay away from store bought products and make your own using high quality, organic and locally grown stone ground spelt or wheat flour.
A little extra aluminium free organic baking soda takes care of the lack of eggs maintaining a fluffy texture in these pancakes. These pancakes are light and fluffy and just delicious for weekend brunch with fresh berries and maple syrup.
- 1 cup organic light spelt flour
- 2 tbsp aluminum free organic baking powder
- 1/8 tsp pink himalayan salt
- 1 cup homemade organic soy or almond milk
- 1 tbsp unrefined cane sugar
- 1 1/2 tsp vanilla powder
- coconut oil for frying
- Measure all dry ingredients into a large bowl and all the wet ingredients into another smaller bowl.
- Give each mixture a good stir and then add the wet to the dry combining just until well mixed.
- Set aside for 5 minutes to allow batter to rise.
- Prepare a small pan with dash of coconut oil on low heat and gently spoon batter into pan, forming 1 small pancake. If you have a small pancake pan you can make perfect small evenly sized fluffy pancakes. When using bigger pan make 2-3 small pancakes at one time.
- Cook for 2-3 minutes or until bubbles appear on surface and are golden underside, then flip to finish.
- Remove from pan and serve immediately or rest on wire rack so bottom doesn’t sweat forming a soggy cake as you prepare others.
- I like to double this recipe and often have the oven on low heat and place the pancakes on a wire rack in the oven until there is enough for all us to eat together. You can freeze or just chill the extra pancakes and pop them in the toaster the next day for a quick breakfast.