Serves 2
Pancakes:
• 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
Serves 2
Pancakes:
• 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
Method:
• 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.