We woke up this morning with awful grey weather. Today was one of those depressing rainy days, the kind that only pancakes could brighten! We used whole spelt flour, and the pancakes turned out to be the best we have ever made. We didn’t really understand what made the difference: if it was the vanilla flavored soymilk or the flour. We usually use whole-wheat but never more! Cheers to whole spelt flour. The pancakes came off the skillet soft, airy and delicious!
Makes 10-15 pancakes
- 300 grams (3 cups) of whole spelt flour
- 11 grams (2 tablespoons) of baking powder
- 2 tablespoons of sugar
- A large pinch of salt
- 300 ml (1 ¼ cup) of soymilk
- 2 eggs
In a large bowl mix all the dry ingredients (flour, baking powder, salt, sugar). Make a hole in the middle of the dry ingredients and add the eggs. Mix in a circular movement to make a paste. Progressively add the soymilk (keep mixing).
Add a bit of olive oil in a skillet. At high heat pour the dough into small circles or big circles (depending on the size you want). Once bubbles start forming evenly in the dough (a couple of minutes) turn around with a spatula and cook until brown (about 30 seconds).
We ate them with chestnut jam and a banana lassi! Enjoy!