Can i use spelt flour for pancakes

Used only 1 tablespoon of sugar. Did not use the salt as I have salted butter. I cannot eat eggs so this was a good recipe as I did not have to use egg substitute.

We enjoyed with peanut butter but will try with maple syrup. I am so excited as I cannot have eggs. Nice and fluffy. David March 1, Clearly this is not a healthy option. Caroline-WGC March 8, Hi David -- You're welcome to reduce the sugar when you make this recipe.

Other commenters have noted that it works well with 1 tablespoon of sugar or none at all! Lin August 24, David, clearly you are mistaken. Two T of sugar is not enough to do more than enhance flavor as opposed to actually sweetening the batter.

It also helps browning. Phil March 4, Have been looking for a more healthier pancake recipe and I think this one is it. Thought it was weird not having an egg but the pancakes turned out very well without it. Elizabeth Auguste April 22, I am making mine right now and they are turning out beautifully! I'm finding that medium heat is working well, and that less oil in the pan is definitely the way to go.

Next time I think I'll try curdling the walnut milk for thickness instead with AVC to see what happens it was homemade as a "ah! I have no milk" thing. Thanks for the recipe and to everyone who commented, your comments definitely helped.

Caroline-WGC April 23, Hi Elizabeth -- So glad they turned out so well! We love seeing all the variations that people are creating with great success. Thanks for sharing your tips with everyone. Lyn May 22, These pancakes were so delicious.

I usually eat buckwheat pancakes but had some whole meal spelt flour and thought I'd try these. Oh my gosh I can still taste their deliciousness in my memory four days later! I used coconut milk and maple syrup instead of sugar and no vanilla. We had them with warm sweet cherries, maple syrup and whipped cream. I really like these pancakes! I don't generally add the sugar because I feel like maple syrup, berries and whip cream will make them sweet enough.

I do add vanilla and occasionally cinnamon. This is my go to pancake recipe. Jolonda July 16, Pancakes came out great! I didn't have milk, so I used water. Still tasted great! The 2 tablespoons of sugar meant I didn't need syrup. I ate them just like that.

Gigibreenie August 16, I've been following this recipe for so long I know it off my head. I make them all the time because I love them. They're great!

Lara September 23, Followed the recipe and they came out perfectly. Surprising that the recipe has no egg but it works! Topped them with sliced banana and a dash of maple syrup. Will make again. Andrea December 13, I was never good at making pancakes until I tried this out! Forever obsessed with this eggless spelt wonder. I made these this morning doubled the recipe and used canola oil instead of melted butter , and they turned out so light and fluffy and wonderful.

Great recipe! Wow never thought about using spelt for pancakes! I made spelt buttermilk pancakes this morning, and they were so light and fluffy they were like angelfood cake, if I had to make a comparison. Some things are approximate. One cup white spelt flour, VitaSpelt is good, and they carry it at health food stores.

Measure the flour into a mixing bowl. Add two rounded tablespoons white sugar. Add half a heaping teaspoon baking soda and two three-fingered pinches salt.

Combine the dry ingredients so all is mixed. Make a well in center of bowl. Crack two eggs into well. Pour in about a teaspoon or so vanilla extract. Pour in tablespoons olive oil. Using a teaspoon, mix the wet ingredients so that the lecithin in the egg yolks emulsifies the oil and the egg whites are thoroughly mixed, incorporating some flour into like a dough in the center of the bowl.

Then pour in some buttermilk. Start mixing it all together, adding more buttermilk by small increments until you have a thick batter. It should be like cake batter, but thicker. I have no idea the exact amount of buttermilk, as this is equivalent to titration in chemistry, and you will know when you reach the endpoint. The batter should pour off the spoon and not be doughy, but not be so thin as to spread too much when put in the pan. It contains aluminum. There is no need, as the lactic acid in the buttermilk will react with the sodium bicarbonate and form carbon dioxide to leaven the pancakes.

Now you have a nice thick batter, and bubbles will be forming. Of course, you will already have a dry frying pan heated to about degrees, and then spread some olive oil in it with a paper towel. It is important to watch the temperature of your pan, as too hot will turn the oil to varnish and smoke, and too cool will leave pale pancakes and cause sticking. Most people have been cooking long enough to have this basic knowledge, but you never know.

Using the same tablespoon, the one you use at the table to scoop out potatoes, and the one you measured the sugar with, ladle spoonfulls of batter into the frying pan and wait. Bubbles will form on top of the cakes, the edges will go a bit dry. Flip the cakes when they are ready. Wait again, sort of tweak them with the spatula to see if they have cooked thoroughly, and when they are ready, stack them on a serving plate.

Like I said, these turned out well, and the buttermilk makes them really light and fluffy. I just made these for my family for Easter breakfast, and they were a huge hit! The texture is perfect, and I love the nuttiness of the spelt flour. Gradually blend in the milk, splash at a time, until the batter is smooth like single cream.

Melt the butter in a non-stick frying pan, whisk 2tbsp into the mixture and reserve the rest for greasing the pan between pancakes. Leave the mixture to rest for 30mins. Add 2 tbsp of the batter to the pan, tipping the mixture from side to side, and using a pallet knife, carefully lift the edges of the pancake. When golden brown, flip the pancake over and cook the other side. Keep warm in the oven with interleaves of greaseproof paper between pancakes.