Whose kids don’t love pancakes?? (OK, trick question...)
Fluffy spelt pancakes are a delightful and wholesome twist on the classic breakfast favorite. Made with nutrient-rich white spelt flour, these pancakes offer a nutty flavor and light, airy texture that make them a perfect choice for a nourishing start to your day. They are more suitable for people who have a low gluten tolerance, though spelt is not gluten free. It acts much the same way as any other flour, so that is sort of helpful if you decide to use the flour in other recipes.
Whether you top them with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt, these pancakes are sure to become a beloved staple in your breakfast repertoire. We are nothing if not pancake-o-philes and this is another recipe to add to our collection of goodies. I have linked some of our other famous family friendly pancake recipes below;
Champagne Pancakes with Roasted Cinnamon Strawberries
Cream Cheese Gluten Free Pancakes
Lemon Ricotta Pancakes & Honey Lavender Cream
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Need
-
The Batter
- 500 Grams white spelt flour
- 1 Tablespoon baking powder
- 1/2 Teaspoon Fine grind salt
- 600 Grams whole milk BUY
- 60 Grams butter room temp BUY
- 1 Teaspoon vanilla bean paste BUY
- 2 eggs
- Coconut butter and/or butter for frying
-
The Toppings
- fresh or frozen berries for topping
- pure maple syrup as needed
- pot set yoghurt if desired Recipe
- OR my personal favourite, lemon and sugar
Do
- 1
Place flour, baking powder and salt into Thermomix bowl and mix 10 sec/speed 5.
- 2
Add milk, butter, vanilla and eggs and mix 10 sec/speed 5.
- 3
Scrape down sides of bowl and mix further 5 sec/speed 5.
- 4
Heat a heavy based or non-stick frypan on medium heat. Melt a couple teaspoons of coconut oil/butter in the pan then dollop pancake mix into hot frypan (I use a 1/3 measuring cup to measure the batter into the pan).
- 5
Once the pancake batter is in the frypan, adjust temperature as necessary. Only flip the pancakes after little bubbles have formed in the middle of the pancakes and the edges of the pancakes are beginning to brown. Fry the other side until golden brown, then place into an insulated serving bowl until ready to serve.
- 6
Serve with butter, fresh or frozen berries, maple syrup and cream.
More
This recipe makes a large quantity of pancakes so perfect for feeding a crowd. These pancakes store well in the fridge in an air tight container for a couple of days so can be reheated and eaten later, or eaten cold with butter and jam. Great for lunchboxes.
Variations:
Apple Cinnamon Pancakes - After mixing dry ingredients set them aside, then chop 2 cored and quartered apples and a handful of pecans 5 sec/speed 5. Add 2 tsp cinnamon, then add back to the bowl the dry ingredients and continue the recipe as above.
Blueberry Pancakes - After measuring the batter into the frypan, quickly drop a few blueberries into each pancake. Also works well with sliced banana.
Dairy Free - substitute the milk for milk of your choice and use macadamia oil or light olive oil instead of the butter.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
