Pancakes Spelt Whole Grain Yogurt
Ingredients
1 C. whole grain spelt flour (grind fresh)
⅓ C. almond milk
1 egg or
replacer
1 C. plain almond yogurt
Grind of fresh nutmeg
1 tsp vanilla powder
2 tsp tupelo honey
2 tsp baking powder
2 tsp baking soda
½ tsp Himalayan pink salt
Preparation
Freshly grind 1 cup of spelt kernels or use 1 cup of whole grain spelt. Set aside.
Beat one egg with the yogurt, add the spelt flour and slowly pour in ⅓ cup of almond milk. If you enjoy thin crêpe like pancakes, add ¼ cup additional almond milk. Add the remaining ingredients and mix using a wire whip. Pour a small amount on a well-heated griddle. Turn when little bubbles form.
The addition of yogurt makes these pancakes thick, light and fluffy without becoming too doughy.
