Re//Store Kitchen : Wholegrain Spelt Pancakes
With Shrove Tuesday coming up I thought it would be nice to gear up for ‘Pancake Day’ this 28th February with a nice, easy to make, plant-based and wholesome recipe. I recently discovered how to replace eggs with different seeds and flours. For this particular dish the flaxseed trick works wonders. This is a great fool proof recipe that will give you that desired stack of fluffy and delicious pancakes whilst being healthy at the same time! I love using spelt flour, an ancient grain which does boast a higher protein and mineral content than modern wheat and is easier on the gut.
I added some Rhubarb and Strawberry jam by Newton & Pott which I bought on Broadway Market, where they sell their lovely products each Saturday during the farmers market. I also added some fresh blueberries, walnuts and grated raw coconut and topped them with maple syrup. Feel free to use whatever takes your fancy.
It works great with fruit that is in season, and a variety of natural sweeteners such as honey, agave or brown rice syrup. But I am also a sucker for the savoury versus sweet thing so can imagine many cool combinations there too.
The possibilities are endless as to how to top off these ultra-yummy-weekend-perfect wholegrain spelt pancakes. Let us know if you have a magic combo!
In our household we certainly haven’t reserved these pancakes just for shrove Tuesday but it is a great excuse to serve them up on a weekday. Enjoy!
Wholegrain and Light Spelt flour pancakes
Serves: 2-3 / about 6 wholegrain spelt pancakes
1 flax seed egg (1 tbsp ground flaxseed + 3 tbsp water) or 1 small egg
1 tbsp olive oil or melted coconut oil
1 tbsp maple syrup
1 tsp baking powder
½ tsp baking soda
1 pinch sea salt or Himalayan Salt
1 cup + 1 Tbsp unsweetened plant based milk such as rice, hemp, almond. I used hemp milk for these ones.
85g whole meal flour
255g spelt flour
2 tbsp rolled oats and/or roughly chopped walnuts
Jam, fresh fruit, cinnamon, honey, agave, Dutch Stroop and Violife Vegan Cheese, edible flowers, seeds, nuts, coconut shavings, shelled hempseed etc.
1. To a large mixing bowl add ground flax seeds and water and let set for a minute or two. Then add olive oil, maple syrup, baking soda, baking powder, salt and whisk to combine. Add plant-based milk and whisk again until well combined.
2. Add oats, whole wheat flour and spelt flour and stir until just combined, being careful not to over mix. Let batter rest for 10 minutes while you preheat your cooking surface.
3. Heat up your frying pan and add a tbsp of coconut oil.
If your batter looks too thin, add a bit more milk to your liking.
Flip the pancake when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn, around 1 to 2 minutes each side.
4. Stack up your pancakes adding your fruit and or sweetener in between the layers; nut butter, jam, fresh fruit etc. Pour maple on top and serve warm. Enjoy!