No sugar no butter pancakes made with wholemeal spelt flour, it’s been on my mind to try make these for a long while now. I love my husbands pancakes, they are so fluffy and just delicious. I have been hinting at him to make them but he just doesn’t have time anymore, he’s a busy guy. So, I thought I’d try cooking some myself . We buy no sugar and no white flour in our house. Why would we when we have better option to feed the body? Everyone seems to be coming around the idea of having porridge without sugar or tea without sugar, I have also made wholemeal roti and now wholemeal pancakes.
I mixed the batter and cooked one just to taste and see if I needed to add anything to the batter but it was just right without any changes. It was smelling beautiful because of the coconut oil. It was heavier than a white flour pancake but every bit as good and pretty. I served them with some fresh banana and strawberries topped with crumbled walnuts and a drizzle of honey. The picture says it all really, just beautiful.
So why Spelt?
Spelt is an ancient grain, it contains gluten, less than the common wheat but it does contain gluten. Spelt is a member of the grain family and has certain properties which make it in many respects quite different such as the Protein. Spelt is protein rich and all these proteins contain all of the 9 amino acids needed by the body. These amino acids are called ‘essential’ because the body can’t manufacture them. If you need them you will have to eat them.
Spelt by nature is a whole food unlike wheat where the vital nutritional bran and germ are usually removed during milling. The substances of spelt is found in the inner kernel of the grain. Spelt has high water solubility meaning the grain’s vital substances can be absorbed quickly into the body with the minimum digestive work. In addition to protein spelt contain fats, crude fiber and a large amount of B17.
I hope you enjoy them, I can’t wait to hear how you find these healthy wholemeal spelt pancakes.
Healthy Wholemeal Spelt Pancakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Number of servings: 15
2 cups of wholemeal Spelt flour
4 cups of unsweetened soya milk
2 table spoon of melted coconut oil + more for cooking
200g fresh strawberries
1/4 cup of chopped walnuts
2 table spoons of agave or honey
- In a blender, combine all the batter ingredients and pulse for about 20 seconds.
- Put a drop of coconut oil in a small non-stick pan over a medium heat.
- Ladle the batter into the center of the pan and swirl around the pan.
- Cook for about 1 minutes then flip the pancake.
- Cook for another minutes then remove it aside and continue till the batter is finished.
- Chopped the fruits
- Serve with some fruits, chopped walnuts and a drizzle of agave