Cardamom Spelt Pancakes
August 6, 2014
Spelt, also known as 'The Grandfather of Wheat', is an ancient grain and wheat's distant cousin. Spelt has more nutrients per calorie than wheat and because it still has gluten, albeit a more easily digestible form, can be swapped into any recipe calling for wheat, without really compromising texture. Spelt is rich in niacin (vitamin B3), which is important for energy metabolism, among other functions. It is a good source of minerals like copper, iron, zinc, magnesium and phosphorus as well as the trace mineral manganese which helps regulate blood sugar, thyroid function and bones. Spelt has loads of soluble fiber and is easier to digest than wheat. The complex carbohydrates in spelt are of the good kind -- known as mucopolysaccharides, they can boost immune function! Spelt has a nuttier flavor than wheat so I actually like it more, taste-wise. The bit of white flour makes for a fluffier and lighter texture than 100% spelt.
- Yields: 5 5inch diameter pancakes
Whisk together the dry ingredients in a bowl and the wet ingredients in a separate bowl. Add the dry to the wet ingredients and mix until they just come together. Do not over-mix which can cause the gluten to toughen and the pancakes to get rubbery.