My kids are crazy about pancakes. I can whisper the word “pancakes” quietly in my bedroom and my kids would hear it in the basement and come running like they have banshees at their heels. Well, maybe not quite, but you get the idea. So, last week when I made Breakfast for Dinner – with pancakes, of course – you’d have thought I was a rock star. “Mom! You are awesome! Thank you thank you thank you!” It’s nice to feel like a rock star. (A pancake star?)
The pancakes I make now – with half spelt and half almond flour – are, surprisingly, actually preferred by my family over the ones I used to make with white flour. They love the flavor, and the texture, and I have to say I do too! The buttermilk makes them really light and fluffy, not heavy at all. We’ve all noticed that with these pancakes, you just feel…good when you eat them. The white flour pancakes could get to be a bit too much sometimes…make us feel heavy and a little blah by the end of the meal. That was probably from the shock our bodies went into from all the white flour combined with the syrup wrecking havoc on our blood sugar! We can eat two or three or even four (if we’re particularly hungry) of these and just feel like we’ve had a good meal, not like we’re about to descend into a sugar coma. Which is always a good thing.
If you’ve tried pancakes with whole wheat and didn’t like them, give these a try. I promise you – really and truly PROMISE – that whole spelt tastes so much better than whole wheat. Much lighter and tastier. The use of the almond meal also gives it great flavor and softness.
And if you’re one of those people who think there’s no way to make pancakes without Bisquick, I urge – nay, I BESEECH you! – to give these a try. It is seriously no harder to add wet ingredients to flour and baking soda than it is to add them to Bisquick.
So…get said flour and baking soda (and almond meal and salt) in a bowl and mix it up. I’ve mentioned before that almond flour can be expensive, so I use the coarser almond meal instead. It’s just fine. And the kind I get from Trader Joe’s is 1/4 of the price that other brands are, so that’s a great source for affordable almond flour!
Form a well in the center.
Mix together the buttermilk, melted butter, and eggs, and then pour them in the middle of the well.
Mix it up. Try not to mix it too much or it makes the pancakes less tender. It’s okay if there are some lumps in the batter still. You’ll want it to be thin enough so that it pours easily, without glopping, so that the pancakes aren’t too thick. Add some regular milk to thin it out if necessary.
Heat 1-2 Tbsp of coconut oil in a large pan. I use refined coconut oil for this since it doesn’t taste coconutty, and have never tried unrefined. It would probably be fine to use unrefined, though if that’s all you have! Heat it on high until it’s sort of shimmery.
Turn the heat down to somewhere between medium low and medium. My cast iron skillet (isn’t it beautiful! My sister in law got it for me for Christmas. This is truly the perfect sort of gift for a practical girl like me!) retains heat, so I have to keep the temperature lower than you might with a regular pan.
Then get a ladle and scoop a small amount into the pan, fitting as many as you can without overly crowing.
Let them cook on this side until bubbles form on the surface, leaving holes behind. It’s very important that your heat isn’t too high, because then the bottom will burn before they start to bubble! So keep your temperature low enough to give time for them to cook through, but high enough that they actually cook. It should take like 3-5 minutes on this side.
Then flip! Let them cook on this side until nicely brown, and you know that the pancakes are cooked through. If you waited until there were enough bubbles like in the above picture, this should only be about a minute. If you’re nervous about if they’re cooked through or not, you can take a knife and cut into the center to peek.
As they finish, put them on a platter in a warm oven (like 200 F) until they’re all cooked.
Serve with butter, and crushed fruit like strawberries for a sweetener-free option, or real maple syrup for a whole-food sweetener option.
Also, you can put fruit in the pancakes for variations on making it sweeter.
- Add in a mashed banana to the batter.
- Add in a diced apple and a tsp of cinnamon to the batter.
- Sprinkle a few blueberries (fresh or frozen) on top of each pancake after you ladle it into the pan.
- Whatever else sounds good to you!
If this doesn’t make you want breakfast for dinner, nothing will. Come on…you know you want to be a rock (pancake) star too!
- 2-2½ cups buttermilk
- 6 Tbsp melted butter
- 3 large eggs, beaten
- 1½ cup whole grain spelt flour
- 1½ cup almond meal (can omit and use all spelt if preferred, but I haven't tested that out for taste.)
- 1½ tsp baking soda
- 1 tsp salt
- coconut oil (for frying)
- Combine the spelt flour, almond meal, baking soda, and salt in a bowl. Form a well in the center.
- Combine the buttermilk, eggs, and melted butter and pour into the center of the well of dry ingredients.The batter should be thin enough to pour easily, but thick enough that it doesn't spread too much in the pan. If it's too thick, thin it out by adding some regular milk.
- Gently stir to combine. Be careful not to over-stir. It's okay if there are some lumps left in the batter.
- Heat a skillet on high heat with 1-2 Tbsp of coconut oil. When the oil is hot and shimmery, turn the heat down to between medium and medium-low.
- Use a ladle to scoop small amounts of the batter into the hot pan.
- Cook on the first side until bubbles form holes on the uncooked surface. (The heat should be low enough so that the side that's cooking doesn't burn before bubbles start to form. Adjust temperature if it's cooking too fast.)
- Flip, and cook on opposite side until nicely browned and the center of the pancake is done. You can tell it's cooked by how firm the pancake is, but you can also check by cutting into the center with a knife and looking, if you're not sure.
- Repeat until all the batter is used, adding more coconut oil between each batch.
- Keep cooked pancakes on a platter in a warm oven (about 200 F) until all pancakes are done.
- Serve with butter, crushed fruit, or real maple syrup.
- Wrap leftovers and store in the refrigerator. Heat in the toaster oven for a quick weekday breakfast.
- OPTIONS: Add a mashed banana to the batter for banana pancakes. Sprinkle a few blueberries (fresh or frozen) on top of the pancakes after they're ladled into the pan for blueberry pancakes. Add diced apples and a tsp of cinnamon to the batter for cinnamon apple pancakes.