Mauimama recipe spelt pancakes

One of my favorite comedy routines by Jim Gaffigan is about cake. He loves cake. He loves it so much he talks about eating it for breakfast. “What about pancakes? How did they slip through?” he wonders. “Young man, you’re not having cake for breakfast, you’re having fried cake with syrup for breakfast. Load up on that and try not to nap!” he quips in a motherly tone.

It’s funny, but if you’ve eaten the fluffy, white, empty carb-loaded pancakes (and who hasn’t), it’s not much different than eating birthday cake for breakfast. Which is fine, as long as you’re prepared for the inevitable sugar crash, and then, at least for me, ravenous, desperate hunger about an hour later.

I love pancakes as much as Jim loves cake, but I want something that feels like a meal and gives my family some slow-burning energy in the form of protein and complex carbohydrates.

I have to give my mom full credit for these, although I modified her recipe a bit. If I’m out of one of the ingredients, I substitute freely. They’re pretty forgiving. If you want to make them gluten-free, try substituting brown rice flour for the spelt and add a little less water.

Spelt is an ancient relative of wheat, that has been less-hybridized than modern wheat. Spelt is not gluten-free, but if you are sensitive to wheat, you may find spelt easier to digest. Now, these pancakes might look and taste a little different from their “fried cake” cousins, but the results are worth it, and they kind of grow on you (in a good way).

Mauimama recipe spelt pancakes
Hearty Spelt Pancakes
Print Recipe
Blend until smooth. Let this mixture rest for 5 minutes. If the mixture seems too wet, add a little flour, or if it’s too thick, add a little water. In the meantime, heat your (preferably cast iron) griddle over medium heat. Make sure the pan is hot, or the pancakes will stick. Add a little refined coconut oil just before pouring in the batter and cook pancakes as normal. They will be a little flatter than regular pancakes. Great additions: ½ cup blueberries, strawberries or banana slices, 2 tbsp ground flax seeds, or ½ tsp cinnamon. We like ours with butter, real maple syrup and a dollop of Greek yogurt. They keep for 2 days in the fridge and make great grab-n-go snacks. Here’s to having your cake and eating it too!
Servings Prep Time
4 servings 5 minutes
Cook Time
7 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
7 minutes
Mauimama recipe spelt pancakes
Hearty Spelt Pancakes
Print Recipe
Blend until smooth. Let this mixture rest for 5 minutes. If the mixture seems too wet, add a little flour, or if it’s too thick, add a little water. In the meantime, heat your (preferably cast iron) griddle over medium heat. Make sure the pan is hot, or the pancakes will stick. Add a little refined coconut oil just before pouring in the batter and cook pancakes as normal. They will be a little flatter than regular pancakes. Great additions: ½ cup blueberries, strawberries or banana slices, 2 tbsp ground flax seeds, or ½ tsp cinnamon. We like ours with butter, real maple syrup and a dollop of Greek yogurt. They keep for 2 days in the fridge and make great grab-n-go snacks. Here’s to having your cake and eating it too!
Servings Prep Time
4 servings 5 minutes
Cook Time
7 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
7 minutes
Ingredients
Servings: servings
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Image Credit: Benedicte Lechrist

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Tyua Sereda is a natural foods chef and educator. After graduating from the School of Natural Cookery in 2001, Tyua has worked as a special diets personalchef, cookbook editor and recipe developer. She has also been an instructor at the School of Natural Cookery, EdVenture at University of Hawaii Maui Campus, and taught Smart Eating Classes for many years at joyês place restaurant in Kihei. Tyua currently works at joyês place LIVE! and teaches cooking classes in the upcountry community. Website: www.naturalcookmaui.com Email: tseredamaui@gmail.com

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