After a cozy New Years Eve at home, Cami and I woke with an unusual craving for pancakes. Normally we are not big eaters in the morning so it was strange that we both wanted a more solid meal for breakfast. But, seeing that it was New Years Day, we thought we would have a bit of a celebratory meal to kick off 2013. For the last year I have been using sprouted spelt as my main source of flour. Because it is sprouted, I have no issues digesting this organic grain. I don't eat baked goods all that often, so I enjoy the treat here and there. The mesquite and pine pollen add a unique flavor and that "wild food" element that i try to include into as many dishes as possible. Both ingredients act as a flour and can be used in larger amounts if those eating the pancakes don't mind the flavor. Too much pine pollen and you'll think your eating a lumber yard! ;)
I find pancakes to be very filling, so we don't usually eat more then 2-3 each. This recipe makes about 6 good sized pancakes, which was enough to feed, Cami, Wilder and I.
Enjoy these fluffy pancakes with some fresh chopped fruit, or preserved sweet chutney or sauce.
Sprouted Spelt Pancakes
Serves: 2-3 Prep Time: 30 minutes from start to finish
- 3/4 cup Sprouted Spelt Flour
- 1/4 cup Mesquite Meal
- 1 Tbsp Pine Pollen (Optional)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 2 tsp Cinnamon
- 1 Pastured Egg
- 1 cup Kefir, Buttermilk, or Whole Milk
- Lard, Butter, or Coconut Oil for cooking
- Combine all the dry ingredients into a mixing bowl.
- In a separate bowl, whisk the egg, then add and whisk in the cup of kefir.
- Stir together the wet and dry ingredients. *Do not over mix.
- Heat a heavy bottom skillet over medium heat, melt a few scoops of lard.
- Scoop out 1/4 cup portions of the batter.
- Cook until bubbles begin to form on top. Flip and continue to cook for an additional 2-3 minutes.
- Serve immediately w/ maple syrup, raw butter and fresh seasonal fruit.