Friday, November 20, 2009

Spelt Pancakes

3/4 C. All-Purpose Flour
3/4 C. Spelt Flour
1/2 C. blanched, slivered almonds, finely ground
2 tsp baking powder
1 tsp salt
1 C. unsweetened applesauce
1/2 C. vanilla yogurt
2 tsp vanilla
1/4 C. skim milk
2 eggs
1/4 C. agave nectar (or honey)
2/3 C. add-in of your choice (chocolate chips, blueberries, strawberries, etc)
Butter or oil for skillet

Mix together flours, baking powder, salt and almonds in a large bowl.
In medium bowl, whisk together applesauce, yogurt, vanilla, milk, eggs and agave nectar. Add the wet ingredients to the dry ingredients just until blended. You may add more milk, if needed. Fold in the add-ins.

Butter a large skillet over medium heat. Drop by 1/4 C. onto the skillet. Flip when bubbles begin to set around the edges of the pancakes. Cook for another 2 or 3 minutes or until pancakes are golden.

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