Spelt Pancakes

Spelt Pancakes

Ingredients                                                            Serves 4 – 6

  • 1 cup rolled oats
  • ¼ cup of oat bran
  • ¾ Spelt flour
  • 1½ teaspoon baking powder
  • ½ teaspoon of Himalayan sea salt
  • 3 Tablespoons Honey (got to get them bees)
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 1/2 cups your choice milk, rice, coconut, soy,
  • 3 tablespoons melted coconut oil

Whole meal spelt flour pancakes with fresh seasonal fruit and dollops of natural yoghurt are a perfect weekend treat. Spelt is a source of niacin, which has been shown to help protect against cardiovascular disease. Spelt is also good for helping to lower cholesterol levels.


  1. Whisk dry ingredients together in a large bowl.
  2. In a separate bowl, combine wet ingredients.
  3. Add the wet ingredients to dry and whisk “gently” until just combined.
  4. Lightly oil a large nonstick pan or griddle and heat over medium-low heat. Pour 1/3cup of batter in pan. Cook until bubbles form, flip and cook until lightly brown. Continue making pancakes one at a time until all batter is used.
  5. Serve immediately or keep warm in a 200-degree oven. Top with stewed fruit topping of your choice.

Stewed Fruit Topping


  • 3 cups pitted peaches, apples and apricots. 
  • 3 Tablespoons of water
  • 2 cinnamon sticks


Place all ingredients in a small saucepan. Bring to a boil, reduce heat to low and simmer for a few minutes, less for berries.

Serve with a dollop of Mungalli Yogurt…. topped with freshly toasted coconut flakes.


Mixed berries soaked in the juice of 1 ½ – 2 lemons, thickened with 4 Tablespoons Chai seeds.

Serve with a dollop of Mungalli Yogurt…. topped with Cinnamon & Honey.

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