Spelt pancakes make for a delicious alternative to the usual offerings on pancake day. Spelt as a grain is thought to be much healthier that white flour as it contains a stronger nutrient profile. This includes a higher protein and fibre content of traditional white flour. So go on, stack ’em high!
(To make pancake mixture. Makes six spelt pancakes.)
300ml semi skimmed milk
Pinch of pink Himalayan salt
300g wholemeal spelt flour
6 tsp coconut oil
1 tablespoon wild blueberry conserve
Handful of fresh blueberries
Drizzle of acacia honey
(Note: This is per pancake, excluding all toppings. I’ve done this so you can switch it up and add your own toppings.)
KCAL – 246
P – 12.3
C – 37.5
F – 5.2
To create your pancakes, begin by mixing your eggs, milk, flour and pinch of salt into a large bowl. I’m old school so prefer mixing by hand, but you can use a blender if you’d prefer. Heat a teaspoon of coconut oil on a medium sized pan at a medium heat. Measure out 150ml of pancake mixture and cook until brown on each sized. Each pancake would get a fresh teaspoon of coconut oil to prevent any sticking. And ofcourse if you’re confident enough, give it a flip.