Wholesome American Style Spelt Pancakes (Dairy-free) - Recipe

Khanom krok, crepes, blinis, dosas, tortillas, msemmen, ingera, beghrir, and both pandan and rice  pancakes - dense, spongy, fluffy, light,...  I've devoured them all.  But when it gets to Sunday, and brunch is obligatory, I always revert to American-style pancakes.   I want to whisk up something quick, easy and delicious.

The internet is currently riddled with recipes for "sugarless, 2-ingredient protein pancakes".  Warning: two ingredients = egg and banana, and there are many things I'd rather eat than a banana omelette.  So I came up with my own healthier version of American-style pancakes using wholegrain spelt and coconut oil.

They're fluffy, light and filling, and the wholemeal spelt flour adds a warming nuttiness as well as lowering the overall GI level.  They're also really  addictive - the photos are of the fourth batch I made on the day (as the first batch were consumed as a solo act, and the second and third were inhaled by my brothers).

I paired them with a very simple mixed berry compote, the recipe for which is below.

Ingredients

Wholesome American Style Spelt Pancakes

340g wholemeal spelt flour (can be substituted with plain flour, wholemeal wheat or white spelt)

4 1/2 tsp baking powder

1/4 tsp salt

3 large eggs

450ml unsweetened almond milk (can be substituted with any other kind)

1 tbsp vanilla extract

45g coconut oil, melted + extra to coat frying pan (can be substituted with butter)

Berry Compote

500g mixed frozen berries

3 tbsp maple syrup (optional)

1tbsp vanilla extract

Method

Pancakes

1.) In a blender, blitz together all the ingredients until smooth.

2.) Place shallow frying pan over a medium-high heat and melt 1tbsp of coconut butter (or butter, if using), swirling it around to coat the pan.

3) Pour batter into pan to desired pancake size and cook for a couple of minutes until bubbles begin to break through the surface.  Flip, and cook for a further couple of minutes until golden.

Mixed Berry Compote

1.) Place pan over high heat, pour in all ingredients, and stir to mix through.

2.) When the berries have melted and the mixture begins to simmer, reduce to a low heat and cook until berries are completely cooked through.

3.) Drench pancakes.

HUNGRY FOR MORE?

Vanilla Bean & Cinnamon Bircher Muesli (Dairy-free, Sugar-free, Gluten-free) - Recipe

Last year I spent a week in the middle of nowhere, in freezing cold, exercising over 6 hours a day in mud/gales/snow/hail,  under the supervision of ex-military trainers who pushed me physically beyond  my limits until every last droplet of sweat had been purged.  My fellow “bootcampers” included a fresh out of prison and rehab drug dealer/addict, a morbidly obese woman who refused to communicate with anyone, a creepy London shop owner, a z-list celebrity from a certain Chelsea based reality TV show, whose ego was undeservedly overblown, and some poor guy whose father had told him he was going on a spa retreat in Spain but despatched him instead into gruelling and bleak middle England.

Our diet was heavily regimented, too: no sugar, no caffeine, no alcohol, and nothing processed.  Despite its virtuousness, it was delicious - fresh, wholesome and innovative - all cooked by an ex-OXO Tower chef.  Admittedly, food is the first thing I think of when I wake up anyway, but this feeling became intensified at the camp, especially with a 6 o’clock alarm call, and two hours of torture before breakfast.   No, it wasn’t a prison camp: I did this out of choice.

It was one of the only occasions when getting chummy with the chef didn’t reap any edible perks.  I did , however, manage to glean the recipe for the breakfast highlight of the week: Bircher muesli.  It traditionally has a fluid consistency and is made the night before to allow the oats to become plump with apple juice and yoghurt.   This one breaks all the rules but is more delicious, healthier and a hundred times more convenient – most people (excluding me) spare little thought for breakfast, let alone prepare for it the night before.

This recipe is dairy-free and sugar-free simply because I think it’s delicious that way, but feel free to use dairy equivalents, and add some maple syrup if you’re that way inclined – it works equally well. It can also be made gluten-free  – just use the appropriate muesli brand.

Ingredients (serves 2)

Muesli

2 cups sugar-free muesli

1 Braeburn apple, grated and sprinkled with 1 tsp lemon juice (this will prevent it oxidising and going brown)

¼ tsp vanilla bean paste

1 tsp cinnamon

¼ cup coconut yoghurt (or Greek yoghurt)

3 tbsp coconut milk (or dairy)

2 tbsp apple juice

(1 tbsp maple syrup – optional)

Topping

¼ cup coconut yoghurt

100g raspberries

A handful of strawberries

2 tbsp flaked almonds, toasted in a dry pan over a medium heat for a few minutes until pale brown

 Method

1. Stir together all topping ingredients. It should be of a thick consistency but feel free to add another splash of coconut milk if you prefer.  Leave for 10 minutes to allow the muesli to absorb the flavours.
2. Top with yoghurt, and scatter with berries and flaked almonds. Drizzle with maple syrup if you like.

Wholesome Berry & Oat Breakfast Loaf - Recipe

If you’re undecided as to what to have for breakfast, make this: fruit, oatmeal/porridge and pancakes rolled into one.  It’s delicious, quick to make, filling, and just sweet enough to satisfy any sweet craving but also not so sweet that it will send blood glucose levels skyrocketing...

The almond milk & coconut oil can be substituted for their dairy equivalents, (milk & butter) in the same quantity.

Wholegrain spelt flour can be substituted for white/wholegrain wheat flour, or gluten-free.

Ingredients

110g rolled oats

300ml hot unsweetened almond milk

100g coconut oil

60g caster sugar

50ml honey

1 tsp vanilla extract

1 medium egg

Zest of half a lemon

1 tsp baking powder

140g wholegrain spelt flour

300g frozen mixed berries (or fresh)

11 x 22cm loaf tin (or one of a similar area), greased and dusted with flour

Serves 8

Method

1. Preheat oven to 180˚C. Mix oats with hot milk and allow to soak.
2. Beat together oil, sugar, honey, vanilla, egg and lemon zest. Sieve in baking powder and flour and mix until just combined.  The bran in the wholemeal flour won’t sieve so just add it in once you’ve sieved as much as possible.
3. Using a sieve, drain the excess liquid from the soaked oats , then stir them into the mixture.
4. Pour into loaf tin and scatter berries on top.
5. Bake for 40 to 50 minutes, or until a skewer comes out clean. Serve warm or cold.