It’s fun buying a spiffy, tiny bag of a different grain you’ve never used before. I’ve bought spelt flour before, but I’m just saying it’s fun if you haven’t. Who am I kidding? It’s fun even if you have. I try and avoid the baking aisle at Whole Foods and stores of that nature because all those bags of flour are just too tempting I can’t resist them. They just look so fancy! Oh and the packaging, they get me every time with the packaging.
They’re just so pretty I can’t handle it.
But then I remember I have no money for superfluous flour and I get a sad.
But then I remember that I had indulged in my flour desires a couple months ago and there is a bag of spelt flour in my pantry with 1 cup in it and that is exactly how much I need to make some spelt pancakes.
On to the pancakes!
Because I only had 1 cup of spelt flour I decided to add almond meal to this, which then made me want to add greek yogurt to up the protein factor even more.
Hey, look at me! I got the Nutrition Facts thing going!
1 cup spelt flour
1/2 cup almond (raw, ground)
1 tbsp brown sugar
2 tbsp cocoa powder
1/4 tsp ginger powder
1/2 tsp cinnamon
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 egg white
1/2 cup Greek Yogurt (I use 0%)
1 cup almond milk
Blend or process your almonds. The 1/2 cup measurement was taken as whole almonds.
When they start getting a good blend to them go ahead and add your spelt flour, baking powder/soda, salt, ginger/cinnamon, and cocoa powder. These are a light cocoa flavor. Feel free to add more if you like. I don’t know it’s the morning, I don’t want to be smashed in the face with chocolate, even if it is low sugar.
The ginger and cinnamon is optional I just love ginger and cinnamon with cocoa powder and they’re all supposed to be good for digestion so why not eat them all together.
Spelt is also a lower gluten flour so it should be good for people with gluten sensitivities (not intolerance of course). If you don’t have spelt, obviously feel free to substitute it with something else, your liquid needs may change slightly.
Add your eggs to a bowl. Remove one egg yolk to a separate bowl and do whatever you want with the other one.
Add the brown sugar and greek yogurt to the single egg yolk and mix.
Add your milk to your egg whites and whisk until frothy.
Frothy. This step is skippable if you’re in a hurry or lazy, but if you’re either of those why are you making pancakes from scratch? They do come in a box you know.
Add your flour mixture to your yogurt mixture. Usually I don’t stir these two together at this point to make sure I don’t over mix my batter but the almond meal got a little clumpy when I added my milk. So I would stir these mixtures together at this point.
Add your milk/egg froth. Unlike me, you’ll have already mixed in your flour.
Combine, being careful not to over work your batter. I unfortunately had to over mix mine because the almond meal locked into tiny clumps. So it negated the whole egg frothing thing. Oh well, your pancakes will be better for it.
Pour out onto lightly oiled or buttered pan. I usually use butter but I decided to mix it up and use coconut oil. I think the oil made it harder to regulate the heat in my pan, but I don’t know for certain.
I use a 1/4 cup measuring spoon to ladle the batter out and they’re the perfect size for us.
I am still not a master pancake flipper. One day.
I have a secret to tell. I may have already divulged this is another pancake post, but I don’t like maple syrup. Never have. I like to spread yogurt butter on my pancakes and sometimes when I’m feeling frisky, peanut butter. And when I’m feeling extra frisky, nutella.
This stuff. I realize it’s mostly water and oil, but I love it.
Justin goes for a semi more traditional route and is topping his with agave nectar. Enjoy!