American style pancakes are my husbands favourite birthday breakfast request, so when looking for inspiration on how to make a version that I was happy for all of us to eat – basically avoiding the nasty bleached nutrient void white flours and sugar filled versions, I was pleased to come across many recipes using spelt or buckwheat flour.
As we also use the nutritious spelt flour in our gorgeous crunchy Cacao & Orange Biscuits, I decided that this was the way to go (especially as I hate buying a bag of flour for just one recipe!). After some trial and error, I ended up with these pancakes, we love them and they get wheeled out for birthdays and rare overnight guests – if they’re lucky!
150g wholemeal spelt flour
1 tsp baking powder
1/4 tsp salt
140ml full fat milk
140ml greek yoghurt
2 large eggs
1 tbsp raw honey
1 tbsp coconut oil
Berries & honey to serve
- Combine the flour, baking powder and salt in a large bowl
- In a large jug measure out the milk then the yoghurt. Whisk in the eggs and honey until the mixture is creamy and smooth.
- Pour the milk mixture slowly over the flour, folding it in with a large spoon. You want it to be just mixed, so it doesn’t need to be completely lump free.
- Heat a large frying pan on a medium heat, once hot brush on a small amount of coconut oil
- Ladle in your pancake batter, approximately 3 tbsp for each pancake. You can always use the spoon to shape them.
- Cook for approx 3 minutes on each side, just have a peek on the underside of the pancake before you flip them. They should be golden brown on both sides.
- Repeat until you’ve used up your batter – you may need to brush on a small coating of coconut oil after every batch of pancakes.
- Serve immediately with berries and a small drizzle of gorgeous raw honey!