In our family’s desire to go wheat free, I’ve been playing around with a basic 100% whole spelt flour pancake/waffle recipe for well over a month now, and have tried a few different variations with great success (ie. Empty plates 🙂 The original recipe source is listed at the bottom of this post.
Spelt or Spelt/Buckwheat Pancakes or Waffles
Makes about 11 pancakes at the ¼ cup batter size or 8 waffles 1/3 cup each, on the Cuisinart griddler.
Note on spelt flour: Whole, white or combination of both can be used.
1⅓ cup spelt flour or 1 cup spelt and 1/3 cup buckwheat
1 teaspoon sugar or coconut sugar
1 tablespoon baking powder
¼ teaspoon salt
250ml of milk or buttermilk (buckwheat option – soak buckwheat in milk while prepping everything else)
2 large eggs – well beaten
If using buckwheat, combine liquid, buckwheat and sugar and let soak while prepping the rest.
Add all other dry ingredients to a mixing bowl and whisk together.
Whisk eggs and add to liquid mixture.
Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
Grease hot pan, pancake griddle or waffle iron (Cuisinart set to 400-425F). (We use grape seed oil.)
Use a ¼ measuring cup to scoop the pancake batter onto hot griddle or for the Cuisinart waffle iron, use 1/3 cup. All others, follow manufacturer’s directions.
This batter doesn’t bubble as much as wheat pancakes, so just watch for the edges to set up, and almost the whole surface, before flipping. They typically don’t
take more than 3 minutes to cook, or 4-5 miutes on waffle iron.
Our favorite topping is apple sauce. 🙂
Original Spelt recipe from: