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Spelt Pancakes

Rated as 4.83 out of 5 Stars

"Light and fluffy pancakes made with whole-grain spelt flour and sweetened with just a touch of maple syrup."
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Ingredients

17 m servings 413 cals
Original recipe yields 2 servings (8 pancakes)

Directions

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  1. Whisk buttermilk, egg, maple syrup, and coconut oil together in a bowl.
  2. Whisk spelt flour, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add blueberries and toss gently to coat.
  3. Stir buttermilk mixture into the spelt flour mixture until just combined.
  4. Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet and cook until bubbles begin to form, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

Footnotes

  • Cook's Notes:
  • To make these gluten-free, use 1 cup gluten-free oat flour instead of the spelt flour.
  • Substitute raspberries or strawberries for the blueberries if desired.

Nutrition Facts


Per Serving: 413 calories; 11.6 g fat; 66.3 g carbohydrates; 15.7 g protein; 98 mg cholesterol; 920 mg sodium. Full nutrition

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Reviews

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These turned out very well for most of the familia, although hubby didn’t like it as much. I had to grind the spelt in the coffee grinder because I didn’t have it in flour form, and that may hav...

I am always looking for recipes that are non acidic and spelt flour is an ingredient I use. These pancakes are delicious, my husband even said they were good. I didn't have buttermilk so I use...

These pancakes are delicious! Whole spelt flour does beautifully in pancakes. These are not very sweet... because I like to eat pancakes plain as a snack, I may increase the amount of sweetener ...

I LOVE these pancakes. They are fluffy and moist. I don't feel heavy after eating them either. They are very easy to make.

Butter for oil blackberries in pancakes and strawberry \blueberries heated with butter and sugar