Call me crazy, but I made a pancake breakfast for the Hubs, L’il E and I this morning (as if our mornings aren’t rushed enough!). To get into the Valentine’s Day spirit I made them heart-shaped to boot!
Since I’ve gone wheat free finding a pancake recipe worthy of butter and maple syrup has been difficult, but I finally found one a few months ago and it has become my go-to. They’re light, fluffy, and taste like their wheat filled counterparts and they have yogurt so they must be healthy.
Feeling the love? Give them a try!
Spelt flour pancakes
- 1 cup spelt flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 beaten egg
- 1/2 cup plain yogurt
- 1/2 cup milk
- 2 tbsp canola oil
- In a medium bowl mix together flour, sugar, baking powder and salt.
- In a separate bowl beat egg, then add yogurt, milk and canola oil and beat some more.
- Pour wet ingredients into dry mixture and mix well.
- Using a 1/4 cup pour batter onto a heated skillet and cook until golden.