In our home we are wheat free. This is of course for many different reasons. The main reason being that wheat is one of the hardest grains to digest. If your looking to go to the loo after every meal like we are supposed too- you will quickly learn that wheat is not your friend!
I like to change it up and use a variety of different flours. The recipe for these delicious pancakes requires spelt flour. What? Your not familiar with spelt. Don't worry your like the million of Canadians and Americans who eat only white or wheat flour. The reason you have no idea of altnerative flours is because your grocery store probably has a tiny shelf with the spelt flour on the very bottom. Conveniently away from all the major and highly processed brands which are placed front and center.
If you look a little harder you might find a variety of different flours. Brown rice flour, amaranth flour, spelt flour, millet flour... just to name a few.
So what's so great about spelt? Well for starters its full with hearty nutrients. Fiber, niacin(B3), protein and lots of manganese, a key mineral in our bodies found in a minimal amount. Like wheat spelt is not a stored grain. Which means it is free from the effects of grains in storage. In short, by eating spelt you can avoid the long term effects like mold in your flour bag.
Sweetened with agave, this recipe is much lower on the glycemic index than those sweetened with processed white sugar. Of course you want to top the pancakes with some real whole goodness maple syrup and not with Aunt Jemima's poison in a bottle. You know the stuff we all grew up eating? Real maple syrup is packed with almost every mineral known to man. Aunt Jemima's not so much. It actually contains NO maple syrup at all! Well isn't that a fun fact!? If your still in denial, click here to read all about it.
I present to you- a healthy, yummy, craving right now alternative:
1 cup organic light spelt flour
2 tbsp aluminum free baking powder
1/8 tsp sea salt
1 cup coconut, rice or almond milk. I use coconut (the unsweetened kind)
1 tbsp agave syrup. I use RAW agave.
2 tbsp grapeseed oil.
1 1/2 tsp pure alcohol free vanilla
coconut oil for the pan
Mix all the dry ingredients in a bowl. Mix the wet ingredients in separate bowl. Combine both. Put the batter aside for 5 minutes and let rise. Prepare a pan with 1/4 tsp coconut oil on low-med heat. Gently spoon in batter without mixing. Cook for 2-3 minutes, flip and repeat.
We also dressed these up for dessert. Throw a scoop of coconut ice cream, maple syrup and some dairy free choco chips!