Recipe makes about 20 small pancakes.
- 3/4 cup plus 1 tbsp spelt flour 6 tbsp rolled oats (30g)
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- 4 stevia packs or 3 tbsp pure maple syrup
- 1 cup plus 2 tbsp milk of choice
(minus 3 tbsp if using pure maple syrup)
- 2 tbsp oil (20g)
- 2 tsp pure vanilla extract
- 1/2 tsp pure almond extract (omit if desired) optional: handful chocolate chips or raisins
In a small bowl, combine all dry ingredients and stir very well. In a separate bowl, whisk together all liquid ingredients. Pour dry into wet, and stir together to form a batter. (Note: if the batter is too thin–which might be the case especially if using cup measurements of ww pastry flour–just add a little more flour until you get a pancake-esque batter.) For fluffiest pancakes, let the batter sit in the fridge for 10-15 minutes. Lightly grease a medium skillet, then place over medium heat. When pan is hot drop small ladelfuls of batter onto the skillet. Flip pancakes, using a spatula, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat. Serve with your favorite pancake toppings.
TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter.