Nutty Spelt Pancakes

🕒 Prep: 5 min
🔥 Cook: 10 min
🍽 Serves: 8

If you're looking to add a twist to your weekend breakfast routine, these Nutty Spelt Pancakes might just be your new go-to. With a delightful nuttiness from almond butter and the wholesome goodness of spelt, these pancakes are both hearty and comforting.

Why You'll Love This Recipe

  • Quick and easy to make — perfect for lazy mornings.
  • Wholesome ingredients that don’t compromise on flavor.
  • Unique nutty taste that stands out from regular pancakes.
  • Versatile enough to dress up or down depending on your mood.

Ingredients

1 cup spelt flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons roasted almond butter
1 tablespoon melted butter
1/2 teaspoon vanilla extract
Butter for cooking
Chopped almonds for garnish (optional)
Maple syrup for serving

Ingredients Explained

Spelt flour is the star here, offering a nutty flavor and extra nutrients compared to regular flour. Sugar adds a touch of sweetness to balance the nuttiness. Baking powder and baking soda work together to give the pancakes their fluffiness. A pinch of salt enhances all the flavors.

Buttermilk not only adds moisture but also contributes to a tender texture. The egg helps bind everything together, while the roasted almond butter infuses a rich, nutty flavor. A bit of melted butter adds richness and ensures the pancakes are soft. Finally, vanilla extract adds a lovely aromatic touch.

Tips & Tricks

  • Don’t overmix the batter; a few lumps are okay and lead to fluffier pancakes.
  • If your batter seems too thick, add a splash more buttermilk to loosen it up.
  • Keep cooked pancakes warm in the oven at a low temperature while you finish cooking the rest.

Detailed Instructions

Start by grabbing a large bowl and whisking together the spelt flour, sugar, baking powder, baking soda, and salt. This creates a well-mixed base for our pancakes. In another bowl, combine the buttermilk, egg, roasted almond butter, melted butter, and vanilla extract. Whisk these wet ingredients until you get a smooth mixture.

Next, pour the wet ingredients into the dry ones. Stir gently — you want everything to just come together without overmixing. The batter should be slightly lumpy, which is perfectly fine.

Heat a non-stick skillet over medium heat and add a small amount of butter. Once it's melted and the pan is hot, pour about 1/4 cup of batter for each pancake. Cook until you see bubbles forming on the surface, then flip and cook for another couple of minutes until golden brown on the other side.

Continue with the remaining batter, adding more butter to the skillet as needed. Serve these beauties warm, drizzled with maple syrup and sprinkled with chopped almonds if you like an extra crunch.

Simplified Instructions

1. In a large bowl, whisk together the spelt flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, roasted almond butter, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
4. Heat a non-stick skillet over medium heat and add a small amount of butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
7. Repeat with the remaining batter, adding more butter to the skillet as needed.
8. Serve warm with a drizzle of maple syrup and a sprinkle of chopped almonds if desired.

Serving Suggestions

These pancakes pair beautifully with fresh berries or sliced bananas for a fruity complement. If you want something savory, try serving them alongside crispy bacon or breakfast sausages for a delicious contrast.

Frequently Asked Questions

Can I use regular flour instead of spelt flour?
Yes, you can substitute with whole wheat or all-purpose flour, but the nutty flavor will be less pronounced.
Is there a non-dairy substitute for buttermilk?
Absolutely! Try using almond milk mixed with a teaspoon of lemon juice or vinegar as a substitute.

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