Our family is abstaining from sugar and common wheat for 30 days to help retrain our taste buds to want real, nourishing, nutrient dense foods (a.k.a: something other than Christmas cookies) and also to help me get over the I-don't-know-what-to-make-for-dinner, let's-just-have-pasta frump I've been in as of late.
And after a week of green smoothies and eggs without toast, I felt my family deserved a sugar-free, sorta wheat-free (Spelt is a close cousin to common wheat. It counts for our wheat-free month because I'm in charge and I'm making the rules...) Saturday morning treat. So I made pancakes. (And bacon, and coffee, and orange juice. All while hubby was still rousing from his slumber. Where do I pick up my wife of the year award?)
I think I actually like these better than pancakes made with normal wheat flour. They are light, airy, and easy to make. Oh, and delicious!
Spelt and Buckwheat Pancakes
(makes 12 to 15 good-sized pancakes)
In a mixing bowl combine:
- 2 cups spelt flour
- 1/4 cup buckwheat flour
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 eggs, beaten
- 2 1/2 cups of buttermilk (or if you don't have buttermilk substitute milk soured with a splash of lemon juice)
- 2 Tbsp real maple syrup
- a splash of real vanilla extract
- 1/4 cup of melted butter (I just melt it in the pan while I wait for it to preheat)
Heat a buttered cast iron skillet (or whatever skillet you have, although cast iron is the key to perfect pancakes...in my opinion) until very hot and add about 1/3 cup of pancake batter. Cook until large bubbles start forming near the center of the pancake, flip and cook the other side until browned. Continue with remaining batter, periodically greasing the pan with more butter.