Spelt Pancakes

pancakesAmerican 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!

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Spelt Pancakes
Serves 3-4

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

  1. Combine the flour, baking powder and salt in a large bowl
  2. In a large jug measure out the milk then the yoghurt. Whisk in the eggs and honey until the mixture is creamy and smooth.
  3. 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.
  4. Heat a large frying pan on a medium heat, once hot brush on a small amount of coconut oil
  5. Ladle in your pancake batter, approximately 3 tbsp for each pancake. You can always use the spoon to shape them.
  6. 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.
  7. 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.
  8. Serve immediately with berries and a small drizzle of gorgeous raw honey!


Helen x

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