Good Morning and Happy Weekend to ya! Yeah, this is one of those spontaneous breakfasts where you’re like, “Hmmm, what do I have in the cupboards and fridge that I could use up?” Spelt flour… okaaaaay… Old banana…. hmmmm…. maybe pancakes??? Totally do-able! We keep frozen berries from the garden in the freezer at all times for smoothies and such and this turned into more like a panCAKE when all was said and done. But why not! The weekend is here! We might as well celebrate 🙂
I’ve used spelt flour a few times before for savory pot pies and I really love the rustic whole grain flavor it produces. For this spelt flour pancake recipe, I went with a whole cup of spelt flour (but if you don’t have spelt flour around, you can substitute with all-purpose flour or wheat flour or whatever you like). The banana helps with binding and flavor. I used almond milk instead of regular milk, but you could totally use regular milk. It’s just fun to try alternatives sometimes and the results were really yummy. I guess you could consider these to be more on the healthy side, with the whole grain flour and dairy free alternative… but it’s hard for me to call anything with the word CAKE in it healthy 😉 But still, there’s berries and a banana in there!
I’m in love with the maple syrup from Trader Joe’s as well. It’s a rich dark brown maple syrup that adds a wonderful flavor to pies and desserts, and of course pancakes. The great thing about pancakes is you can have them as a base and then each person in the family can pick their own toppings… why not try chopped nuts, blueberries, strawberries, whipped cream, powdered sugar… okay, now I’m hungry again! I personally love chopped almonds on mine.
The one thing we have not mentioned yet is the chocolate chunks in these pancakes. I used an organic dark chocolate bar from Trader Joe’s and simply chopped it into fine pieces and added it into the batter. And OMG, yummmm… When the batter cooks in the pan, the chocolate melts and turns into little ooey gooey pieces of Heaven throughout the pancakes! This is almost like having a banana split for breakfast 🙂 Again, you could omit the chocolate, but I would say why not add it. Life is short! You can walk it off later… plus they say dark chocolate is good for you. Yeah, that’s what I tell myself.
No need to worry about these tasting healthy… they are really just amazing. If anything, I’ve fallen in love with them because they taste more homemade. The rustic flavors and fluffiness of the pancakes, the berries, the chocolate, the syrup… okay, okay, here’s the recipe:
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
people
|
- 1 cup spelt flour You can substitute all-purpose
- 1/2 tsp Baking Soda
- 1 Tbsp Vanilla Extract
- 1 cup Almond Milk Or any plant milk or regular milk
- 1 small Banana Ripened and mashed
- 1/4 cup Dark Chocolate Chopped fine leaving some chunks
- 1 Tbsp Coconut Sugar Or Regular Sugar
Ingredients
|
|
- Combine the wet and dry ingredients, no need to over mix.
- Gently fold in the chopped chocolate.
- Spray a pan with non-stick spray. Spoon about 1/4 cup of the mixture into a hot pan. Two to a pan works great!
- Cook on medium to low heat and watch for bubbles to start forming. When one side turns a little golden brown, flip to other side.
- Spray the pan and repeat with batter. Warm an oven on low or heat to 200 degrees and then turn off and keep the pancakes on a heat resistant plate in the warm oven.
- Layer the pancakes with fruit, nuts, whipcream, or syrup... whatever your heart desires 🙂 and enjoy!
Leave a Reply