Spelt Pancakes
Tried. Good, but I usually use a combo of this recipe and almond flour pancake recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 tsp cinnamon
- 1 egg beaten
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 tsp baking soda
- 2 tsp baking powder
- 2 tablespoons cooking oil
- 1 cup light, ground, spelt flour not course
- 2-3 tablespoons light, ground, spelt flour not course
- 1 tablespoon agave
- Carbohydrate 36.5471348096078 g
- Cholesterol 78.6664583300196 mg
- Fat 21.229184639279 g
- Fiber 3.31131551813153 g
- Protein 10.1832612754295 g
- Saturated Fat 8.73422274954601 g
- Serving Size 1 1 Serving (127g)
- Sodium 140.588917620954 mg
- Sugar 33.2358192914763 g
- Trans Fat 2.80008955663743 g
- Calories 361 calories
1. Combine the flour, sugar, baking powder, baking soda, salt & cinnamon. Make a well in center of flour mixture; set aside. Combine the egg, buttermilk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Add additional milk to thin batter if necessary. 2. Pour into circles the size you want the pancakes. Cook until pancakes have a bubbly surface and edges are slightly dry.
