The Ultimate Comfort Food: Whole Grain Spelt Pancakes
Is there ever a bad time for pancakes? Growing up, I remember my mom cooking them for breakfast for dinner. It always felt like such a treat having the fluffy white cakes for dinner. I would squeeze as much imitation maple syrup as I could on top of my short stack and immediately begin mopping up the syrup with small bites of pancake. After all of that eating, I would just sit, feeling the heaviness of the food-induced coma I’d put myself in.
So many delicious pancake based memories. These are one food that brings a wave of nostalgia over me, as I stand in front of my glass top stove cooking them. For me, this is one reason I consider these comfort food.
I also find comfort in their ability to provide choices. Are they a dinner food or a breakfast food? Or are they a late night snack? I can add blueberries, bananas, apple slices, or chocolate chips and each version is delicious. I could stuff myself full or store the rest in the refrigerator until tomorrow. So many simple decisions that all lead to a wonderful tasting breakfast treat.
For this batch of pancakes, I chose to make half as blueberry pancakes and the other half as banana-chocolate chip pancakes. Neither was a disappointment to the taste buds. My personal favorite was the banana cakes, but I’m a sucker for anything with chocolate. The fiancee preferred blueberry.
This was the first time I’d made pancakes using spelt flour. I noticed they were a bit more delicate than normal wheat pancakes (note: be gentle when flipping) and denser than pancakes made from white flour (but also so much more nutritious). Personally, these were the best pancakes I’ve tried in a while. This recipe will be bookmarked and made often. Another recipe I’d like to try is Somer’s recipe for the fluffiest maple buttermilk pancakes she posted on her blog Vedged Out.
Whole Grain Spelt Pancakes:
*Recipe adapted from the Whole Grains Council recipe for simple spelt pancakes
2 cups whole spelt flour
2 tbsp sucanat (or another sweetener of your choice)
1 tbsp baking powder
3/4 tsp of fine grain sea salt
1 3/4 cups of nut milk
2 tbsp of coconut oil, melted
2 tsp of vanilla
*for blueberry pancakes add 1/2 cup of blueberries and 1/2 tsp of cinnamon
*for banana-chocolate chip pancakes add 1/4 cup of vegan chocolate chips and 1/2 cup of diced bananas to the batter – then place banana slices on the uncooked side of the pancakes when they are cooking and begin to bubble (they don’t bubble as much as normal pancakes do)
1- Add the flour, sugar, baking powder, and salt to a bowl. Whisk the ingredients together. Then add the nut milk, the melted coconut oil, and the vanilla. Let the batter sit for about 15 minutes (this allows it to thicken up and creates a fluffier pancake). After they rest for about 15 minutes, add in the other ingredients if you’re making blueberry or banana-chocolate chip pancakes.
2- Heat a frying pan over medium heat. Add a tiny bit of coconut oil so the pancakes won’t stick. Use a 1/4 cup measure to spoon the pancake batter into the pan (this will create even sized pancakes). Don’t flip the pancakes until they begin to bubble around the edges or it seems like the cake is beginning to set. This took about five minutes of cooking that first side before flipping, but the recipe I used said it could also be 2-3 minutes (probably depending on the pan and heat setting used). Add banana slices before flipping (optional).
3- The second side should only take 1-2 minutes to cook. Serve immediately with your favorite condiments.
I’m convinced that if you make these pancakes, soon after your plate will look like this…