Wholegrain Spelt Pancakes Recipe uk

Wholegrain Spelt Pancakes Recipe Uk 1-2 years

Wholegrain Spelt Pancakes Recipe

Transform the relatively unhealthy breakfast of white-flour pancakes into a nutritious—and delicious—meal by using whole spelt flour. Pancakes travel well  and make a great snack for a hungry toddler.

SERVES: 2 adults and 2 children
PREP TIME: 10 mins
COOK TIME: 30 mins
325g/11½oz/2¾ cups whole spelt or wheat flour
1 tablespoon baking powder
½ teaspoon fine sea salt
2 tablespoons extra virgin olive oil, plus extra for frying
1 egg, beaten
1½ cups rice milk, plus extra as needed
½ cup blueberries, chopped strawberries or chopped banana (optional)
butter, maple syrup, ½ lemon, sugar
1 Preheat the oven to 150°F. In a small bowl, mix together the flour, baking powder, and salt. In a medium bowl, whisk together the olive oil, egg, and rice milk. Pour the dry mixture into the wet ingredients and whisk until smooth. Fold in the blueberries, if using.

2 Heat a griddle over medium-low heat until hot, or heat a little olive oil in a  large frying pan. For each pancake, drop 1–2 tablespoonfuls of the batter onto  the hot griddle, spacing them slightly apart. If the batter is too thick and the  pancakes don’t spread, add a little more milk 1 tablespoon at a time to thin out the batter. Cook for 2 minutes until the bubbles on the surface pop and the undersides of the pancakes are lightly browned. Flip the pancakes over and cook for another 1–2 minutes until lightly browned. Transfer to a plate and keep warm in the oven while you make the remaining pancakes. If using a  frying pan, add more oil to the pan as necessary before cooking each batch.

3 Spread each pancake with a little butter and serve hot, drizzled with maple syrup or sprinkled with lemon juice and sugar.

STORAGE: Refrigerate the batter for up to 2 days. Refrigerate the cooked pancakes for up to 3 days.


SPELT is an ancient grain related to wheat. It offers a broader spectrum of nutrients, and people with wheat sensitivities can often eat it instead.
RICE MILK is an excellent substitute for cow milk in baking. Made from brown rice, it has a lovely natural sweetness.

BLUEBERRIES are packed with antioxidant vitamins C and E. They’re great for healthy cell growth and
healthy cholesterol levels.

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