|5 min||10 min||4|
|1 1/3 cup||Spelt flour|
|1 tsp||Baking powder|
|1/2 tsp||Baking soda|
|1/4 tsp||Sea salt|
|2 large egg||Egg (see notes for egg-free)|
|1/2 cup||Almond milk, vanilla, unsweetened, Silk|
|2 tbsp||Coconut oil|
1. Combine the flour, baking powder, baking soda, and salt in a medium bowl.
2. In a separate bowl, whisk together the eggs, non-dairy milk, and oil.
3. Stir wet ingredients into dry ingredients until smooth. Ladle approximately 1/3 cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry. Repeat until all pancakes are done.
4. Serve with fresh fruit, berry compote, bananas, peanut butter or a small drizzle of maple syrup as pancake topper. Being mindful of the amount of sweetener you are using to optimize the health benefits of this meal.
No spelt flour?
Use a whole grain flour mix or even gluten-free flour mix.
Use the same amount of flax eggs instead. For 1 flax egg, mix 1 tbsp of milled flaxseeds with 3 tbsp water and allow to sit for 10 minutes until a gelatinous texture forms.