Oh Pancakes! How much I love you – do you love pancakes?
One of my favourite parts of the weekend, is having yummy, healthy Spelt Pancakes with a cup of tea.
We often think of pancakes with a breaky treat but you can enjoy eery bite with a healthy option.
This recipe is a light, fluffy and totally comfort by having a natural choice for breakfast. While pancakes font have a reputation as a healthy option, this recipe still gives you nutrients that can benehfit your health.
Spelt flour is a great option to substitute for other flours such as whole wheat flours. Spelt flour is much more densely packed with nutrients than the regular wheat flour and gives you a super charges breafst otion to start your day. An extra bonus is that spelt is sweeter than regular wheat flour and has a mild, butty flavour too. Its a lighter grain which helps to have fluffier, lighter pancakes.
A tip is to be aware of how much sugar, processed or natural, are topped on top 
INGREDIENTS
2 tbsp (30gms) coconut or macadamia oil (can opt to you use soft butter if prefer)
2 cups (250g) spelt flour (white and/or wholemeal) or can use plain gluten free flour
3 eggs
300ml almond or coconut milk
1/2 fresh lemon juice
1 tbsp baking powder
1/2 tbsp baking soda
1 tbsp (30g) raw honey
METHOD
1. Place all ingredients into your food processor and blend until smooth. Or you can place all ingredients into a large bowl and blend.
2. Heat a frying pan over medium-high and place 1-2 tbsp coconut oil. Then turn heat down slightly so that its doesn’t burn the pancakes.
3. Once its melts, pour into 10cm circles of pancake batter.
4. Cook until bubbles are formed and starts to pop in the batter. Then turn over nd cook until lightly browned.
5. Remove pancakes to a plate, add another 1-2 tbsp coconut oil, and continue cooking pancakes until batter is finished.
4. Serve with berries, coconut yoghurt and raw honey, or with yoghurt and fresh lemon.
5. Can be stored in an airtight container for up to 2 days and be reheated.
Notes: You can opt for egg free by using 1 tbsp chai seeds and 3 tbsp water or add a touch more milk.
