It's always breakfast time somewhere in the world and like many of you out there, I love a good pancake stack! Seriously I sometimes still have dreams about my time spent in the USA years ago enjoying a "snack" at IHop but I try to be good and on a day-to-day basis I try to eat less refined carbohydrates and more of the good stuff like ancient grains, which includes spelt flour.
Spelt flour is known to be much more tummy friendly due to its easy to digest gluten structure (not like the refined flours we usually eat today which a lot of people have difficulty consuming or enjoying). On top of that it is much more nutritious for the body! Spelt flour is readily available in Australian supermarkets and health food stores but if it is a little harder for you to get a hold of, just hop online there are heaps of sites than can deliver it right to your door.
Another thing I want to do this year is to try to incorporate more nutritious, lactose-free options into my baking and so this recipe uses yummy and equally good for you coconut milk. If you don't already know, fats from coconut milk are now considered good fats and are soothing our digestive system and good for us in moderation.
Last but not least, blueberries, a classic pancake accompaniment - and for good reason - just make this recipe, oh so good! Of course if you want to use different fruits or omit the fruit you can - but why on earth would you deprive yourself of nature's antioxidant rich, jewelled blue fruits?
Now I would be willing to place a bet that if I put a regular pancake and this amazingly awesome one in front of you, not only won't you be able to tell the difference - I bet you will prefer this one because it is so gorgeous and fluffy - they are quite possibly the best pancakes I have EVER EATEN!
I love this tip I saw by TV chef Poh from Poh's Kitchen - cut a square of cold butter and place it on then end of a fork so you can spread the butter in the pan easily between pancakes. The heat in the pan melts the perfect amount to coat the pan - genius!
If you want to "naughty this up" some crispy bacon, plain or maple glazed and some whipped cream or ice-cream would work a treat OR you could put choc-chips into the batter and serve these up with strawberry sauce - oh my, I am going to give that try for sure!
YOU WILL NEED
2 cups of spelt flour
4 teaspoons baking powder
Good pinch of salt
1/4 cup sugar
2 teaspoons vanilla extract
1 full 400ml |13.5 ounce can coconut milk
1 cup blueberries (some of these will be used for serving.)
Butter for your frying pan
Extra butter, maple syrup and blueberries for serving
In a large mixing add the spelt flour, baking powder, a good pinch of salt and 1/4 cup of sugar. Give a good mix to combine thoroughly.
Add your eggs, vanilla extract, coconut milk and using a whisk, combine until you have a smooth batter (it will be a little on the thicker side).
Heat a 20cm/8" small non-stick frying pan over medium heat and once hot enough use.your butter on your fork to melt and grease your pan or just add a little butter to your pan and let it melt first.
Using a 1/4 cup measure, pour your pancake batter into your pan. (I like to turn the heat down just a little at this point).
Drop 6-7 blueberries into your pancake batter.
When your pancake batter starts to "bubble" gently on top and the bottom comes away easily from the pan the pancakes are ready to flip.
Once flipped they won't take much time at all to cook through (I found they cooked very quickly on the second side).
Once lightly golden remove from your pan and place onto a clean plate. (I stack them one on top of the other so the additional pancakes keep the heat in them).
Follow steps 4 until 9 until all your pancake batter is used up. Adjust your heat between medium and low-medium as needed to ensure an even cooking of your pancakes.
Serve with good quality maple syrup and butter. If you want to "naughty this up" some crispy bacon, whipped cream or ice-cream would work a treat! Chopped banana and fresh berries also work well too.
MAKES 12 SCRUMPTIOUSLY HEALTHY PANCAKES