In honor of lazy weekend mornings, brunches and frantic mornings when there is no time to prepare a proper breakfast…whip up a batch of these super healthy pancakes and pop them in the freezer for a great breakfast for any day of the week!
And don’t forget the toppings! When I was younger, I used to totally smother my pancakes with a peanut butter/honey mixture with sliced bananas. These days I am a little more modest, and I do not quite smother, more of a “gentle coating” he-he. What is your fav breakfast topping?
Spelt/Vanilla Pancakes
Yields: 6-8 pancakes
INGREDIENTS
1 cup organic spelt flour
2 Tbs baking powder
1/8 tsp salt
1 cup almond milk
1 Tbs agave, maple syrup or 3-4 drops liquid Stevia
2 Tbs sunflower oil
1-1/2 tsp vanilla extract
Coconut oil for the pan/cooking
DIRECTIONS
- Measure all dry ingredients in a bowl and all wet ingredients in another bowl.
- Give each mixture a good stir and then add the wet ingredients to the dry ingredients, and combine until just well mixed.
- Set aside for 5 min to allow batter to rise.
- Prepare a frying pan with 1/4 tsp coconut oil on low heat and gently spoon batter into the pan without stirring the batter too much, forming 2-3 small pancakes.
- Cook for 2-3 minutes or until bubbles appear on the surface and are golden on underside, then flip to finish.
- Serve immediately, or allow to cool completely on a wire rack so the bottoms do not sweat forming soggy cakes as you prepare the rest of the batter.
I HIGHLY recommend doubling this recipe. Freeze or chill the extra pancakes and then you can pop them into the toaster for a quick breakfast!
Click here to download a printable copy of the Spelt/Vanilla Pancakes Recipe
