Cinnamon Spelt Pancakes With Mango and Yoghurt

Serves 2



• 2 cups wholemeal spelt flour

• 1 tbsp. baking powder

• 2 tsp cinnamon

• ½ tsp salt

• 1 ¾ cups milk (of choice)

• 1 tsp vanilla extract

• 2 eggs


Everything Else:

• 2 mangos, diced into small cubes

• 4 tbsp. natural or Greek yoghurt

• Maple syrup, for drizzling



• Combine all dry ingredients in one bowl.


• Combine all the wet ingredients in one bowl. Whisk together.


• Combine wet and dry ingredients together, whisk gently until fully incorporated. Add more milk if necessary.


• Heat non-stick pan over medium heat. When hot, ladle 3 tbsp. of batter mixture (per pancake) into pan.


• Cook for 2-3 minutes until edges are dry and the top has bubbles, then flip. Cook another few minutes until second side is also golden.


• Repeat with remaining mixture.


• Serve pancakes with diced mango and 2 tbsp. of Natural or Greek yoghurt and a drizzle of maple syrup.


Not Only Delicious, But Also Nutritious Because:

• Spelt is a grain descended from wheat and although it contains gluten, it has less than a whole wheat or white flour. As a result substituting spelt flour for white flour can make baked goods more digestible for a person with a sensitivity to gluten.


• Wholemeal spelt contains a greater portion of dietary fibre than white spelt flour. Fibre is crucial for maintaining a healthy gastro-intestinal system. Additionally, fibre helps keep you full for longer which is crucial when attempting to manage your weight day-to-day.


• These pancakes will also work wonderfully with steamed apple or blueberries, if you don’t like mango.


• Pancakes freeze well and can be heated in the microwave within about 1 minute. This makes a frozen pancake or two a great mid-week breakfast option if you have any leftover.


Recipe from The Balanced Body Australia.