Spelt Pancakes with Buttermilk & Berries
Updated: Apr 6, 2022
Pancakes for breakfast that using buttermilk and spelt flour. It brings in such as light and fluffy texture and we all enjoy it, especially the little ones!
For this recipe I am using whole grain spelt flour from Bob's Red mill. Spelt flour is 100% stone ground from ancient grain that is a primitive relative of modern wheat. It is very similar with multi purpose flour but with it has a nutty, sweet flavour to it. Also since I am using whole grain spelt flour, the bran layer is not removed which makes it a healthier option compared to refined white flour.
We can also make our own buttermilk by mixing any kind of milk (I am using nut milk here) with vinegar or lemon juice. Buttermilk helps to create fluffy, light and tangy result, especially when working with baking powder. Also, baking powder tends to have a bitter taste on its own, so it needs water or acidity to balance out the taste.
3/4 cups of any milk ( I use Almond milk)
1/2 teaspoon apple cider vinegar
1 cup spelt flour
2 tbsp coconut sugar (Really love the sugar from this brand - Big Tree Farms)
1 tsp baking powder
1/4 tsp baking soda
2 tbsp of cooking oil ( I use Extra light olive oil)
1 tsp of cinnamon powder
a pinch of pink salt
Mix the milk with vinegar, stir well. Set it aside for 5-10 minutes.
Put the flour, sugar, baking powder, baking soda and cinnamon powder in a bowl and mix well. Pour in the buttermilk and oil. Stir all together till fully combined.
Heat a pan over medium heat. Scoop the batter into the pan and cook for about 20-30 seconds on each side or until it turns golden brown.
Serve it with berries and maple syrup.