Continuing my cooking adventures with spelt flour, I made these pumpkin pancakes for breakfast today. The spelt flour gives them a nutty taste, but the pancakes are still light and fluffy. You can replace the spelt flour with an equivalent amount of whole wheat flour or white flour if you prefer. Add another tablespoon or two of sugar or maple syrup to the batter if you like sweeter pancakes. As you can see from my banana pancake recipe, I love topping my pancakes with toasted walnuts!
Pumpkin Spelt Pancakes
- 1/2 cup spelt
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup buttermilk
- 1/2 cup pumpkin
- 1 egg
- 1 tbsp coconut or vegetable oil
- 1 tbsp maple syrup or brown sugar
- 1/2 tsp vanilla
1. Preheat skillet over medium heat.
2. Mix together dry ingredients (flours, baking powder, salt and cinnamon).
3. In another bowl, stir together wet ingredients.
4. Stir together wet and dry ingredients. Wait for 3 minutes, letting the spelt flour sop up the liquids.
5. Cook pancakes a few minutes on the skillet. Keep them in the oven set at 200 prior to serving, to keep them warm and to ensure they are cooked through.