Spelt make very tender and tasty pancakes and the waffles are outstanding. Kamut works just as well in place of the spelt.
Yield: 2 servings – 10 small 4-inch pancakes
3/4 cup spelt flour
3/4 tsp. baking powder
Dash Celtic sea salt
1 Tbsp. cold-pressed virgin coconut or olive oil
1 Tbs. honey or agave syrup (optional)
1/2 cup plant-based milk
1 egg (optional)
Preparation (15 minutes):
Stir flour, baking powder, and salt together in medium mixing bowl.
Measure oil, honey, and milk into a glass measuring cup or small pot and mix. If using honey, heat over low heat to soften honey and mix well.
Add egg to liquid ingredients and mix. If the egg is omitted, 2 to 3 Tbsp. more liquid will be required.
Add liquid ingredients to the dry mixture and mix well, using a whisk if necessary. Pour by spoonfuls onto medium hot griddle or on lightly greased waffle iron.
Serve with real maple syrup or applesauce.
Variation: For waffles, increase amount of oil to 2 Tbsp. Waffles are very crisp and good, and work well even without egg or sweetener.
Variation: Kamut flour can be substituted for the spelt.
Source of Recipe: The Complete Food Allergy Cookbook with modifications.