Prep 10 mins
Cook 10 mins
These pancakes and fluffy, delicious, and easy to digest. Regular wheat makes my stomach hurt and, for some reason, makes me spacy and lethargic. The spelt flour is a great substitute for the highly hybridized wheat flour. Hopefully, others with similar wheat sensitivites like mine can enjoy a great pancake without having to suffer afterwards.
- 1 3⁄4 cups spelt flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1 egg, slightly beaten
- 1 1⁄2 cups oat rice or 1 1⁄2 cups milk
- 3 tablespoons cooking oil
- In a large bowl, stir together flour, sugar, baking powder, and salt. In another small bowl, mix with a fork the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (still lumpy).
- Heat a skillet on medium heat and grease the pan with a little oil or butter. Add the desired amount of pancake batter and wait for the bubbles to arise. When the bubbles cover the whole surface of the pancake and the opposite side is golden brown, flip the cake and cook the other side till it's done.
I batter was extremely thick, I'm not sure of what I did wrong but it was ridiculous. The few that managed to cook were lovely to taste but very thick like bread. I'm not sure if it was just me but yeah...
Jill12, you have created a winner! Add blueberries to the batter, and top with real Canadian maple syrup for perfection. Wonderful.
Add 2 tsps. real vanilla, it adds a smooth flavor