Using spelt flour has many benefits.  Not only is it gluten free, it can aid blood circulation because of the copper and iron present in the flour as well as help build strong bones and boost the immune system.  I love eating wholegrain and came across this recipe whilst studying ‘Macrobiotics’.  Definitely worth a try using this wonderful nutritious flour as an alternative to other heavily processed flours.

Enjoy, experiment for yourselves with different 1) sugars, 2) toppings and let me know how you get on 🙂

4 Servings


2 cups of spelt flour (organic)
2 cups of still filtered water
1/2 cup of grain/nut milk (I use Almond milk)
1 tbsp baking powder
1 tbsp sugar (I use pure Stevia or maple syrup if you don’t have Stevia works well)
1 tsp vanilla essence
1/2 tsp of cinnamon (optional but tasty)
pinch of salt
4 tbsp sunflower oil


  1. Put all the ingredients in a bowl and mix together with a hand held mixing spoon until you have a smooth mixture
  2. In a small frying pan, spray some oil (I use FryLight Sunflower oil) and once the pan is hot, add a scoop of the pancake batter.  Leave until you see the batter starting to bubble (takes a good 2/3 minutes) before trying to turn over
  3. Once you have turned the pancake over, cook for a further 2 minutes and then turn out onto a plate and repeat the process until the batter is finished
  4. Serve with your choice of topping(s)

Savoury – Tofu scramble, sautéed mushrooms, sauteed/steamed spinach, sauteed cherry tomatoes
Sweet:  Berries, banana, maple syrup, peanut butter, banana-cream, lemon juice & coconut sugar

Optional flours:  buckwheat, brown rice flour

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