For Easter morning, as a special treat, we decided to make these delicious, and surprisingly nutritious, spelt flour pancakes with strawberry syrup. I’m happy to say that they’re kid approved.
It’s pretty easy to make pancakes from scratch. First, mix the dry ingredients together, and then mix the wet ingredients in a separate bowl. Combine the wet and the dry ingredients. Scoop the batter, about 1/3 cup at a time, into a cast iron skillet, and fry them in coconut oil.
To make the strawberry syrup, combine about 1/4 cup of 100% pure maple syrup (no, Aunt Jemima’s ain’t real syrup), with about 1 cup of thawed, frozen strawberries. Pulse the syrup and strawberries in a blender, but keep chunky–and that’s it!. I don’t know why, but the syrup tastes better when you use frozen berries that have been thawed. Instead of strawberries, you can use blueberries, peaches, raspberries, or any other frozen fruits you may have kickin’ around. This strawberry syrup makes your maple syrup last a little longer, as well as adds some fruit to the breakfast.
To make the icing sugar, I simply blended some raw, organic, cane sugar in a blender, and sprinkled it on top.
To learn a little bit more about sprouted spelt flour, and sprouted grains, check out my Sprouted Spelt Flour Banana Bread post!
Sprouted Spelt Flour Pancakes with Strawberry Syrup
- Combine the flour, baking powder, chia, flax and salt.
- In a seperate bowl, combine the remaining ingredients.
- Combine the wet and the dry ingredients and mix well.
- In a cast iron skillet, on medium heat, melt about a tsp of coconut oil.
- Scoop the batter, ⅓ cup at a time, onto the skillet and lightly fry.
- Smother with butter, top with strawberry syrup, sprinkle with "icing sugar" and enjoy 🙂