Fluffy Spelt Pancakes

There was a time, Spelt was the only flour I used in my healing kitchen years. I found it was easier to digest and I used it as part of my four day grain rotation regime.  Unlike hard winter wheat, Spelt berries have less gluten which does not make it ideal for yeast breads that rely on that gluten for a good rise, Spelt is the perfect choice for cakes, muffins or pancakes. This morning we tried to recreate our fluffy pancake success using the whole grain goodness of Spelt. Note: We had our grinder on a setting that left a bit too much of the hull in tact, which would have been PERFECT for porridge  but not ideal for our purposes this morning. So we did a rough first pass sift of the flour and saved a small portion of the bran we extracted for other purposes. Definitely still whole grain as we removed very little fiber, these pancake were delightful with a lovely flavor reminiscent of my old spelt

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Fluffy Spelt Pancakes

Servings: 10

Ingredients

Servings

• 4 Eggs
• 4 cups Whole Grain Spelt Flour (Can sub any whole grain flour, or all purpose)
• 3 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 0.5 teaspoons Salt
• 2.5 cups Buttermilk
• 2 tablespoons Oil or melted butter

Instructions

1. Separate the four eggs and beat the whites until stiff peaks.
2. Meanwhile, in a large bowl combine dry ingredients and give a good stir
   
3. When you have stiff peaks, gently fold in the egg yolks, buttermilk and oil
4. Combine your wet ingredients with your dry in the large bowl DO NOT OVER MIX It should look like a thick airy cake batter Scoop with quarter cup measure or a batter scoop on to hot griddle over medium heat and cook a couple minutes on each side until done in the middle.