The sweet flavor of spelt is irresistible in these simple yet delicious pancakes. You can dress them up with fresh fruit pieces, nuts and seeds, or simply give them a drizzle of pure maple syrup. Surprise your kids or loved one with a pancake breakfast! Pancakes always touch the heart.
2 cups whole spelt flour
1 cup whole oats
3 tablespoons raw unrefined cane sugar (or 5 packets of stevia)
1 free-range, organic egg (omit if vegan)
1 tablespoon baking powder (aluminum free)
1 teaspoon unrefined sea salt
1 cup almond milk
1 cup purified water
2 tablespoons virgin coconut oil, melted
2 teaspoons natural vanilla extract
1/3 cup blueberries or dark chocolate chips (optional; for those with the extra sweet tooth!)
Fruit pieces, nuts and seeds to top (optional)
Pure maple syrup to top (optional)
In a medium bowl, whisk together all dry ingredients. Combine all wet ingredients, form a well in the center of the dry ingredients, and pour the wet ingredients into the dry. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very wet, but will thicken as it sits. If you are adding any of these, fold in your blueberries or dark chocolate chips. Let the batter sit for 15 minutes before you use it.
Heat a heavy skillet, preferably cast iron. If your surface is not non-stick, brush it lightly with coconut oil. When the surface of your pan is hot enough that a drop of water sputters across the surface, spoon the batter onto the hot surface, 1/4-cupful at a time.
Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 2 to 3 minutes. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface, or being too pale. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides. Remove pancakes and serve. If desired, drizzle cakes with pure maple syrup and top with fresh fruit pieces (bananas, strawberries, blueberries, etc), or raw nuts and seeds of choice (walnuts, pecans, hempseeds, chia seeds, sunflower seeds, etc).