Sometimes you just need a big stack of pancakes to transport you back to childhood!
When I was growing up, my mum would make us pancakes for breakfast on the weekends. Her’s were more traditional, made with regular white wheat flour, a fair bit of sugar and buttermilk, put on the table with a jar of nutella, strawberries and sometimes we’d even have vanilla ice cream for an extra, extra indulgence!
One of my favourite things to do in the kitchen is take old favourites and reinvent them to fit a more whole foods approach to eating – hello spelt pancakes! These pancakes have considerably less sugar than the original and are dairy free but still possess all the things that make pancakes great – they’re light, fluffy and easy to get your gluttony on with…
2 cups wholemeal spelt flour
1 ½ teaspoons baking powder
1 tablespoon sugar (add another tablespoon if you know you’ve got a sweet tooth!)
¼ teaspoon vanilla
1 ½ cups Cocoquench (or other nut milk)
In a large bowl, combine the flour, baking powder and sugar. Add in the egg, vanilla and nut milk and whisk until there are no lumps.
Heat up a non-stick pan with a tiny bit of coconut oil. Cook the pancakes on one side until you see little bubbles forming, flip, and cook the other side until golden brown.
Eat warm straight from the pan with whatever toppings you fancy – I’m all about strawberry jam with good ol’ fashioned tasty cheese…sounds weird I know, but don’t knock it till you try it!