Wednesday, August 15, 2012

Sprouted Spelt Pancakes

I stopped at a local health-food store, Der Dutch Merchant, this weekend.
I mean, I lived in my town for 5 years and had yet to stop by.
I've been meaning to, wanting to, etc, but it just never happened, or, I just never made it happen. 

Well, I didn't know what I'd been missing!
- All kinds of grains (millet, barley, quinoa, & more)
- FRESHLY ground 100% peanut and almond butter (EEK?!?!??!)
- Organic Bison, beef, & chicken
- Various flours, teas, spices, & more

I paced myself on my first trip, knowing that I would be back for more, and bought...
- Bison Patties
- Fresh Dill Weed
- 1 teabag of De-Stress Lavender Tea (to try)
- Sample bag of Chocolate-Covered Dried Cherries (honestly, the BEST I've ever had).
- Cherry Cola sweetened with Stevia
- Sprouted Spelt Flour <---Click for more Info

I was informed that Sprouted (the key is the "sprouted" part, not the spelt can find other flous that our sprouted) flour digests like a vegetable, rather than as a grain, making it easier for one to digest. Also, more nutrients can be found in Sprouted flour. Also, that I should be able to substitute the sprouted spelt flour one-to-one for white flour.
I am all for finding alternatives to simple, refined carbs, so, I thought I'd give this a try.

I have been wanting Pancakes for a (very long) minute, but it is not something I eat b/c they are usually just simple carbs (i.e. sugar) topped with syrup (i.e. more sugar) which doesn't keep me full which results in a transformed "Hangry" Jennifer.
Hangry Jennifer = Ms. Hyde

I used a recipe from as the base of my recipe, but changed it to be even healthier.

Serves 4
1 3/4 cups spelt flour
2 Tbs Splenda
1 Tbs Baking Powder
1/4 tsp Salt
1 Flax Egg (1 Tbs flax seed + 3 Tbs Water, combined and set aside until thickened)
1 1/2 cups Unsweetened Almond Milk
3 Tbs Unsweetened Applesauce

1) In a large bowl, stir together flour, splenda, baking powder, and salt. In another small bowl, mix with a fork the flax egg, milk, and applesauce. Add wet mixture all at once to flour mixture. Stir until just moistened (still lumpy). 
2) Heat a skillet on medium heat and grease the pan with non-stick spray. Add the desired amount of pancake batter and wait for the bubbles to arise. When the bubbles cover the whole surface of the pancake and the opposite side is golden brown, flip the cake and cook the other side till it's done.

The result?
These kept me full. I topped with sugar-free syrup and strawvberries. 

BUT these were a bit gummy in the middle, but I think I just needed to have my skillet hotter/at a higher temperature.  I'll fix that little "bump" next go-around.

Overall - Very good! Finally had me some pancakes!

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