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Light Spelt Pancakes
A quick and easy recipe for fluffy spelt pancakes, perfect for a weekend breakfast or a tasty snack.
Ingredients
Makes about 8–10 pancakes
- 150 g Nominal spelt flour
- 1 egg
- 200 ml milk (cow's milk or plant-based, e.g. almond or oat milk)
- 1 tsp baking powder
- 1 tbsp honey (or maple syrup)
- a pinch of salt
- 1 tbsp oil for the batter (e.g. rapeseed or sunflower oil)
- oil or butter for frying
For this recipe you need the following products:
Directions
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In a bowl, combine the Nominal spelt flour, baking powder, and a pinch of salt. Mix well so the baking powder is evenly distributed.
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Add the milk, egg, honey (or maple syrup), and oil.
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Whisk until you have a smooth batter with no lumps. The consistency should be slightly thicker than crêpe batter – it should slowly run off the ladle while still holding its shape.
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If you have time, let the batter rest for 5–10 minutes. This will make the pancakes even fluffier.
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Heat a small amount of oil in a non-stick frying pan (or lightly grease the pan). Pour in small pancakes, using about 1–2 tablespoons of batter for each one, and cook over medium heat.
- When bubbles begin to appear on the surface and the edges start to set, flip the pancakes. Cook the other side until golden brown.
Tip: For a completely lactose-free version, use plant-based milk and serve with plant-based yogurt.
