My Classic Awesome Pancake Recipe (Spelt Pancakes)
Prep time: 2 mins
Cook time: 10 mins
Total time: 12 mins
Let’s face it – these pancakes are AWESOME!
Everyone has their own favourite pancake recipe. Well, these Spelt Pancakes are mine. These are are the ones that I go back to time and time again.
Because they are easy, quick and the perfect comfort food!
I actually often make pancakes instead of cakes.
Especially since you can defrost & toast them in the blink of an eye.
- 1.5 cups (200 g) wholegrain or gluten free flour (I used spelt)
- 1 Tbsp ground flax seeds soaked in 4 times as much water or 1 egg
- 1.5 cups (3/4 pint) unsweetened almond milk or rice milk
- 4 tbsp desiccated coconut flakes
- optional for thickening the pancakes: half a tsp of bicarb soda + ¾ tsp baking powder
- Crack the egg open into the centre of a mixing bowl filled with flour.
- Alternatively mix a your flax-based egg alternative in with the flour.
- Whisk everything together, slowly adding the rice milk, until you have a smooth batter.
- Then add the desiccated coconut.
- Add a little water (or more rice milk if you prefer a sweeter taste) – just enough so the batter comes off the ladle easily.
- Heat half a teaspoon of coconut oil in a frying pan over a medium heat.
- When the oil has melted and the pan is hot, spoon the pancake batter into the pan. One by one.
I love these pancakes because they are very wholesome and filling.
- They are quite solid little things. Crisp on the outside and soft on the inside.
- You can’t really detect the coconut in the flavour much. But it just gives it a rich dense texture that holds them together nicely.
- And of course it provides slow release energy – so it keeps you full for longer.
- They have a very subtle sweetness which makes them great to munch on just on their own – without a topping.
Hey, do you know a healthier snack food, that is equally as satisfying to eat?
Candida Diet Info & Vegan/ Egg free Option:
Almond milk makes for a thicker batter which creates a more substantial pancake. The end result is not sweet though.
Rice milk on the other hand is naturally more runny and creates a pancake that is very soft in the center, which I personally love. For some reason it reminds me of Poor Man’s Omelet. Perhaps because of the sweet squishieness. So they both have their plus points.
Using an egg is the classic. But you can just as well use a “flax egg” instead (see recipe below). It gives it a slightly nutty flavour, yum!
And perfect for people on the candida diet (from phase 3 on wards) as there’s no refined sugar or banana added like there normally is in most tasty pancakes recipes.
Gluten free Pancakes Musings…
I used to make pancakes only from wheat flour – wholegrain flour non the less, but still wheat.
But ever since I switched over to a mostly gluten free diet to heal my leaky gut symptoms I’ve been a bit wary about using wheat flour in my cooking and baking again.
If you do still use it, you’ll be pleased to hear that these pancakes taste equally as awesome (if not a tad more awesome) with wholegrain wheat flour (or Vollkorn Mehl or wholemeal as they call it here).
And likewise, if you are following a completely gluten free diet, then you can simply use your fav gf free flour in this recipe. The pancakes just come out a lot lighter in texture, but still very moreish. Hey, we’re talking pancakes here.
They are THE moreish food full stop!
Yummy Scrummy Savoury Spelt Pancakes Meal Idea:
The good thing about spelt pancakes, or most pancakes to that matter is, that you can effortlessly turn them into a delicious savoury dish by serving some steamed vegetables with a rustic sauce comprising of fried bell peppers and leek (and bacon if you had a carnivore inclination ;-))
Top Tip: When I do that I generally add some dark mustard seeds to the pancake batter, which looks and tastes wonderful.