Spelt pancakes

Pancakes are amazing.

I love them a lot. If it wasn’t for the fact that they take a bit of faffing around, I’d have them every day. Or at least every weekend.

(If you think you shouldn’t have pancakes, read this)

At home, we make our pancakes with spelt flour – here’s the recipe for my spelt pancakes:

  • 1.5 cups of spelt flour
  • 1 teaspoon of cream of tartar
  • 1/2 teaspoon of bicarb of soda
  • 2 organic eggs
  • 3 cups of milk (whatever kind you like) – if you want to go extra pancakely posh, swap one of those cups for a cup of buttermilk
  • (if you want to turn these pancakes into chocolate pancakes, add two teaspoons of cocoa powder to the dry mix)

To serve:

Do the usual mixing up of the pancake ingredients – I find that mixing the eggs into the milk first, and then gently adding the liquid to the dry ingredients works best for me. The mix shouldn’t be overly thick or runny – if you like thin pancakes, you might want to add extra milk.

Heat up a frying pan with a knob of butter and get pancaking. Voila, you have spelt pancakes.

Serve with honey and lemon (honey tastes far more exciting than sugar and makes you feel a tad virtuous too!) or with honey chocolate sauce.


And then head here to sign up to the Spring Boost Five Day Reboot – starts on 20th March, so just in time to get you pumped for Easter…


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Claire Stone

Founder and Nutritionist at Claire Stone Nutrition
Claire Stone might be a nutritionist, but she isn't a food dictator. 
She helps people understand what they need to be fit, healthy, productive and creative: especially useful for busy peeps. Claire helps them look after their most important business tool (their brains) in a way that is efficient, effective and easy.  
What's more, Claire won't make you feel guilty for liking the foods you eat - her approach is all about how to make small changes for big effects, while still eating the things you love.
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