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Nevermind How It’s Spelt
Issue: 2016/10 - October
Any way it’s spelt, this hearty grain forms the foundation of a marvelous pancake.
Spelt is an ancient grain which should not be confused with wheat, rye, barley or oats.
Spelt is a member of the same grain family, but is an entirely different species. Spelt has a strong nutritional profile – while it has slightly fewer calories than wheat flour, it is also higher in protein. Spelt flour is easy to digest, yet is lower in fiber than wheat. It also has less gluten and more flavor than wheat.
Despite all the healthy advantages, these fluffy spelt pancakes taste like whole wheat pancakes. If you grate the apple, its flavor becomes more pronounced and if you choose to blend it, you can feel just a faint apple hint in the dish.
Ingredients
2.5 cups Spelt Flour
1 teaspoon Baking Soda
1 Egg
2 tablespoons Maple Syrup
2 cups Coconut or Greek Yogurt
1/2 cup (or a little bit more if the batter is too thick) (Almond) Milk
1 pinch Sea Salt
1 medium Apple grated or blended
optional: 1 teaspoon Cinnamon
In a large bowl, combine the first three ingredients. Gradually add all other ingredients.
Cook in coconut oil by spooning the mixture into a hot skillet. When the pancake gets darker around the rim, flip it, and cook the other side.
