These light whole grain spelt pancakes appear rustic yet they are soft and fluffy with a nutty flavour. Topped with glaze organic chopped apples, bacon bits and local pure maple syrup, they sure make a perfect morning treat!
These fluffy spelt pancakes are one of my favourite pancakes. They are so tasty with a nutty flavour from the whole grain spelt flour and the apple glaze with pecans and bacon bits adds that extra sweetness, smoky flavour and texture. Taking that extra time to make the apple glaze really takes these pancakes to the next level.
Recipe ingredients:
Pancakes:
- organic milk: can replace with oat or almond milk
- apple cider vinegar or vinegar
- spelt flour: can substitute 1:1 ratio for all-purpose
- sugar: I like to use cane sugar
- baking powder and baking soda: are leavening agents
- salt
- cinnamon
- egg: adds structure
- vanilla
- unsalted butter
Apple Glaze:
- unsalted butter
- apples: I used 2 medium organic gala apples; other options are Ambrosia, Cortland, Ginger Gold won’t brown when cut
- brown sugar
- cinnamon
- maple syrup
- bacon
- pecans
WHAT IS SPELT FLOUR?
Spelt flour is a light whole grain flour and known to be an ancient grain, used before whole wheat every existed. It does contain gluten however, less then whole wheat and much easier to digest. Spelt whole grain flour is highly nutritious, rich in vitamins and minerals that include calcium, selenium, magnesium, iron, zinc, manganese, Vitamin E and your Vitamin B complex vitamins. It is an excellent source of fiber, it has a high protein content and low in calories.
This whole grain is an excellent substitution in our baking. I have used in muffins, pie crust, breads, loaves, biscuits, cookies, squares, brownies. Some recipes say you can substitute with the ratio 1:1 however, for cakes or baking you want to rise, I would use 25-50% spelt. It is always good to experiment with the amounts.
Helpful Tips To Make Fluffy Pancakes:
Allow the pancake batter to rest for 5 minutes before dropping the batter in the hot skillet. Resting the batter allows the gluten in the flour to relax and results in fluffy and light pancakes.
Avoid of mixing whether you use spelt flour or all-purpose flour. Overmixing will result in crumbly flat pancakes. I noticed that when I overmixed the batter.
- Lumps in the batter is what you want and they will slow dissolve when the batter is resting.
- If you don’t have spelt flour, you can easily substitute regular all-purpose flour for the same amount.
Hot pan will result in even cooking and rising of the pancakes. A trick is to add a couple of drops of water, and if the water sizzles then it’s ready.
- You can substitute organic milk, with almond or oat milk
More delicious Pancake recipes:
Apple Glazed Spelt Pancakes
Equipment
- skillet or griddle
- skillet or fry pan
Ingredients
- 1 cup organic milk or non-dairy milk
- 1 tbsp apple cider vinegar or vinegar
- 1 ½ cups spelt flour
- 2 tbsp fine cane sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 1 egg, beaten beaten
- ½ tsp pure vanilla extract
- 4 tbsp unsalted butter divided, melted and cooled
Apple Glaze:
- 1 tbsp unsalted butter
- 2 organic medium apples, cored and diced
- 1 tsp brown sugar
- 1/2 tsp cinnamon
- 2 tbsp maple syrup plus extra for garnishing
- 3-4 slices bacon, chopped for garnishing (optional)
- chopped pecans or walnuts for garnishing
Instructions
- To make buttermilk, add apple cider vinegar to milk and set aside until ready to use, about 5 minutes.
- In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon.
- Whisk egg lightly in a medium bowl, add in milk mixture, vanilla, 2 tablespoons of melted butter and vanilla. Whisk until blended.
- Pour the liquid mixture into the center of the flour and stir until combined, just until the ingredients start coming together, you will see lumps. Do not overmix. Allow to rest for 5-10 minutes.
- Heat a griddle or fry pan/skillet, add some of the melted butter, when heated, (if using a fry pan/skillet) swirl the pan to cover the bottom evenly. Add ¼ cup of the batter into the fry pan/skillet and cook for about 2 minutes, until you see the bubbles forming on top and the edges start go get golden. Flip and cook for another minute. Transfer pancake to a serving platter or transfer them into a warm oven on a baking sheet without overlapping to avoid the pancakes to become limp.
- Glazed Apples: Heat butter in a skillet over medium heat, once butter is hot, add diced apples and brown sugar, cook for 5 minutes, stirring occasionally. Then add maple syrup and cinnamon. Cook for another 2-3 minutes until apples are golden.
- Garnish pancakes with apple glaze, and maple syrup. Option to add bacon and pecans.
Nutrition
How to make this recipe:
To make buttermilk, add apple cider vinegar to milk and set aside until ready to use, about 5 minutes. In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon. Whisk egg lightly in a medium bowl, add in milk mixture, vanilla, 2 tablespoons of melted butter and vanilla. Whisk until blended. Pour the liquid mixture into the center of the flour and stir until combined, just until the ingredients start coming together, you will see lumps. Do not overmix. Allow to rest for 5-10 minutes.
Heat a griddle or fry pan/skillet, add some of the melted butter, when heated, (if using a fry pan/skillet) swirl the pan to cover the bottom evenly. Add ¼ cup of the batter into the fry pan/skillet and cook for about 2 minutes, until you see the bubbles forming on top and the edges start go get golden. Flip and cook for another minute. Transfer pancake to a serving platter or transfer them into a warm oven on a baking sheet without overlapping to avoid the pancakes to become limp.
Glazed Apples: Heat butter in a skillet over medium heat, once butter is hot, add diced apples and brown sugar, cook for 5 minutes, stirring occasionally. Then add maple syrup and cinnamon. Cook for another 2-3 minutes until apples are golden.
