Classic Pancakes

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I switched to using spelt flour after reading The Anti-Inflammation Diet and Recipe Book. The gluten in spelt is more water soluble than the gluten in wheat, so it is easier on the system to digest.

I was inspired to add sesame oil after having the vegan sesame waffle at Silence Heart Nest here in Seattle, a local vegetarian cafe. The subtle sesame flavor adds to the balance of sweet & savory that makes brunch such a tasty weekend treat.

  • 1 1/2 cups spelt flour
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup almond milk
  • 2 tsp. apple cider vinegar
  • 1 tbsp. ground flaxseed
  • 1/2 cup water
  • 2 tbsp. oil
  • 1 tbsp. toasted sesame oil
  • 1/2 tsp. vanilla
  • maple syrup

In a large bowl, whisk together flour, baking powder, and salt. Make a well in the center.

Pour the almond milk into a measuring cup. Add vinegar and flaxseed, and stir vigorously with a fork until frothy, about a minute.

Add the milk mixture to the dry ingredients. Stir in the water, oil, and vanilla. Let the batter rest for 10 minutes.

Heat a nonstick pan over medium heat. Ladle batter onto pan and cook until edges set and begin to brown. Flip and cook another couple minutes. Serve with real maple syrup!

Adapted from Post Punk Kitchen’s Puffy Pillow Pancakes

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