Homemade Spelt Pancakes Using Fresh Milled Wheat Flour

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water reduces cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor, while margarine is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative, while egg substitute can be cost-effective.

maple syrup

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey offers a natural sweetener, while sugar syrup is more affordable.

Turn on the burner and put butter into a large pan to melt.

Mill fresh spelt grain using a mock Mill Lino 100 until fine, using about a heaping cup full of spelt to yield 1.5 cups of flour.

In a bowl, combine 1.5 cups of spelt flour, 1 tablespoon of baking powder, and 0.5 teaspoon of salt.

In another bowl, whisk together 1 cup of milk, 1 egg, 0.5 teaspoon of vanilla extract, and 1 tablespoon of olive oil.

Slowly add the melted butter to the wet ingredients, mixing well without cooking the egg.

Combine the wet and dry ingredients until just mixed; let the batter sit for 2-3 minutes to thicken.

Heat the pan over medium heat and pour in the pancake batter, cooking until bubbles form on the surface.

Reduce heat slightly and cook for an additional 30-45 seconds before flipping the pancakes.

Cook the pancakes until they have a darker, crisp edge, about 1 minute more, then remove from the pan.

Serve pancakes warm with butter, maple syrup, and fresh fruit.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens