Beth Warren Nutrition Blog

Pumpkin Spelt Pancakes

by Beth Warren March 31, 2019

We had a very special birthday morning for a very special girl. Since my daughter, Channah, turned 10 today, and she's usually the one to bake our Sunday morning pancakes, this momma had to step up her game.

 

The secret behind making a fluffy pancake is buttermilk. If you don't have buttermilk, simply mix together milk and vinegar (see recipe) for the same effect. Of course, we had to go whole grain with these guys so we opted for spelt flour which comes out awesome in anything bake-like. Plus, my negotiation for my kids to try something pumpkin-based was the addition of dark chocolate chips, of course. Feel free to add or subtract those.

Pumpkin Spelt Pancakes

A delicious whole grain options for fluffy pancakes using spelt flour and pumpkin puree!

Ingredients

1.5 c milk of choice (I used low fat)
2 tbsp vinegar (honestly, I only had apple cider in my pantry and it worked with no aftertaste)
(Or use buttermilk)
1 cup pumpkin puree
1 egg
2 tablespoons oil
2 cups spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt

Instructions

  • Mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  • Heat a pan or griddle medium high heat. Pour a scoop of the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides. Best served hot
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