Since this pancake could hardly get any healthier I tend to go full out on the topping. You can stick to it as it is and eat them pure, as they are. The spelt gives them a light, natural sweetness. However Sunday breakfasts mean total indulgence for me and there is nothing more satisfying than spreading home made datella on your pancake and serving it with some fresh fruit.
Making these is as simple as any pancake recipe and they are a wheat free version of the very scrumptious oatmeal pancake. I like this version when I have stressful days because spelt is a whole lot more filling than wheat and it is a nice alternative for people with wheat intolerance.
Spelt & Oatmeal Pancakes
- 500 ml 2 cups oat milk
- 50 g 1/2 cup rolled oats
- 175 g 1 1/2 cups spelt flour
- 3 tbsp wholemeal flour alternatively 3 tbsp gluten free all purpose flour
- 3 tsp baking powder
- 1 tbsp coconut oil
- 1 flax egg: 3 tbsp water + 1 tbsp milled flax seed
- When making these it’s best to start with the “egg” because it needs to set. Mix the water and milled flax seed in a cup and let it set in the fridge for about 5-10 minutes. For a full instruction and explanation for flax eggs you can click here.
- Mix the remaining ingredients in a bowl and add the flax egg. If your coconut oil is solid you might want to heat it a bit since it solidifies when the temperature is below 75 degrees F / 25 C.
- I use a measuring cup that measures 1/4 of a cup to portion the batter. If you don't have a measuring cup take 3 tbsp of batter or make them as big as you want.
- Heat a heavy bottom pan over medium heat, pour 1/4 of a cup of batter into it and bake until the surface started bubbling and the edge of the pancake is cooked. Turn the pancake and cook for about another minute.
**These are served with a big portion of datella which is my home made hazelnut spread, baby figs, candied nuts and a big glass of ice cold hazelnut milk.