Vegan Spelt Flour Berry PancakesWanna eat pancakes for breakfast without the guilt? I got you. I wok

Vegan Spelt Flour Berry PancakesWanna eat pancakes for breakfast without the guilt? I got you. I woke up craving pancakes, so I pulled from a couple of different pancake recipes online, switching out ingredients and making it my own until I got what I wanted. If you have no idea what spelt flour is, let me introduce you. Spelt flour is an ancient relative of wheat, originating over 8,000 years ago. It’s a great alternative to white/wheat flour as it provides a numerous amount of nutrients. What kind of nutrients, you ask? Well, you inquisitive reader, spelt flour has B Vitamins, iron and is high in fiber. You should know by now that you need that fiber in your life, B. Also, spelt flour It is lower in calories than regular wheat flour and has been known to be easier to digest. *Biggie voice* AND IF YOU DON’T KNOW, NOW YOU KNOW…Unfortunately, if you’re a gluten-free guy or gal you’re gonna have to sub this with some gluten-free flour. Okay, let’s get to it. This recipe will make 6-7 pancakes, so about 2 servings. INGRIDIENTS:1 cup spelt flour1 tablespoon baking powder¼ teaspoon salt1 cup coconut milk (or any dairy-free milk of your liking) **2 tablespoons melted coconut oil 2 tablespoons of white granulated sugar1 teaspoon pure vanilla extract 1 cup of berries (any work. I had a mix of strawberries, raspberries and blueberries)A little extra oil to grease your pan, if necessary **Make sure your milk is room temperature. Otherwise, when you mix in the coconut oil, it will harden inside the milk and you’ll have to microwave it to get it back to its smooth texture. Either way, you’re fine. Just make sure everything is mixed well, no lumps. INSTRUCTIONS:1. In a large mixing bowl, whisk together the flour, baking powder and salt. Set aside. 2. In a medium mixing bowl, whisk together the milk, oil, sugar and vanilla extract. Like I said, if your coconut oil has solidified because of the cold milk, pop that baby into the microwave for a little until it liquifies again. Make sure its mixed well. 3. Pour the liquid mixture into the dry mixture. Stir until combined but DO NOT OVER-MIX. Spelt flour is tricky and over-mixing will cause them to be tough and/or dry! :(4. Gently fold in the berries and let your batter sit for 4-5 minutes so the pancakes will be fluffy :)5. While you let your batter sit, heat your skillet on medium-low heat. Lightly oil, if necessary. 6. I used a ¼-cup measure to pour my pancakes along with a spoon. This part will be a little tricky. Scoop some batter into the measuring cup, and pour onto the warm skillet. It will not come out like normal pancake batter where it kind of spreads itself out into a pancake form, so take your spoon and gently even it out. You’ll notice some bubbles start to form at the surface. Cook it for 2-3 minutes and flip. If your pancake is difficult to flip, you didn’t cook it long enough. 7. Repeat the process with the remaining batter, adding more oil to the pan if necessary or more berries to the batter if you are noticing an uneven lack of. I kept the heat at medium-low for the entire batch and they cooked perfectly. Serve them immediately of keep them warm in your oven (at about 175 degrees F)You can top them with anything you want! Bananas, shredded coconut, sliced mango, agave, maple syrup, etc. Enjoy! :)-Melina  -- source link

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