February 16, 2012

Dairy Free / Sugar Free Spelt Pancakes
::Family Favorite Recipe::


A great deal has changed in the nutritional lifestyle of our family over the last few months.  No more processed, bleached, or refined anything (this has been a process of change, for sure).  I have spent many hours studying (ya know, when I don't have anything else important to do, *wink*), and just one conclusion I believe I have come to is this:

Our "dairy" is more than a far cry from what God intended with "a land flowing with milk and honey."  It's not all bad (organic, raw dairy seems to really be awesome for you).  However, I've also learned that there are many a dairy substitute that provides an adequate and comparable nutritionally-rich powerhouse to your table. Specifically coconut and almond (NOT soy).

I made these today for the first time ever, and my whole family ate them up!  My husband was more than a bit nervous, this man who has been completely on board with all of the nutrition/holistic changes that we've been making together in our family's lifestyle; but with the first bite his doubts were laid to rest with a drawn out: "Good..."

I just used our family's already-seen-many-a-mixing-bowl-and-skillet-in-our-home recipe, and just changed the ingredients to suit our holistic changes!  Coconut milk is not near as thick or creamy as dairy milk, so I should have used less initially, but didn't.  So I ended up having to add additional flour to get the texture right.  So this is the recipe that I sort of "landed on."  Adjust as needed in your kitchen.  :)

Ingredients:
  • 2 eggs
  • 1 1/4 cups coconut milk
  • 2 Tablespoons melted coconut oil
  • 2 cups spelt flour (freshly milled whole berries are best)
  • 4 teaspoons agave syrup
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
 Directions:

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.  In a small mixing bowl, beat eggs, add coconut milk, agave syrup, and melted coconut oil.  *UPDATE* I have since been advised to add some lemon juice to react with the baking soda to add some fluffiness.  I used 1 Tbsp recently and that was nice.  Use your discretion.  :)  Pour wet ingredients into the large mixing bowl of dry ingredients.  Stir mixture till blended but slightly lumpy.  ;)  Lightly grease a griddle of heavy skillet with (real) butter, pour about 1/4 cup batter on pan for each pancake. Turn over when the pancakes have a bubbly surface and the edges are slightly dry.  Refrigerate any leftover batter for use the next day (bring to room temperature prior to baking).

5 comments:

  1. Does someone at your house have an allergy?

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    Replies
    1. I think everyone does to some degree or another - conventional dairy that is. :)

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  2. Was that the FRESH GROUND spelt flour?? You can always add a little lemon to react with the baking soda for extra fluff since there's no acidic buttermilk in this recipe. Just a thought :)

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    Replies
    1. Why, yes indeedy! ;) Thanks so much for grinding it for me! And thank you SO much for that hint! They were super good, but yes, some extra fluff would be lovely. :)

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  3. Tried these this morning as I am on a wheat, corn, dairy and sugar free detox right now. They were awesome! I also added a bit of lemon juice and they were really fluffy! I topped them with some homemade apple sauce. Thank you for the recipe Rebecca! :0)

    ReplyDelete

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