When our boys were young, pancakes were a breakfast regular.
And not just on weekends.
My husband would get up early in the morning on work days and cook up a batch of pancakes before the boys headed off to school. He would fill the batter with oatmeal and plump apricot and smother the cakes in peanut butter. The boys loved them and it was a great way to motivate them in the morning, get them involved in the cooking process and fill their bellies with some wholesome ingredients that combined quality carbohydrates, vital protein and natural fats. Over time, other ingredients found their way into the batter like ground flax seed, nuts and yogurt. A whole generation of nut butters also unfolded around this time so we got to experiment with some of our favorites — almond, hazelnut, and pumpkin seed — elevating the sometimes under-nutritious pancake to a whole new level.
The fun part about pancakes is that virtually anything goes. You can adapt them to suit your dietary needs and preferences and leave out the grains altogether if you prefer. This is easily accomplished by using a base of ground nuts, seeds, drupes and/or legumes instead. Many of these ingredients come in their own flours (coconut flour, almond flour, chickpea flour, for example) and are available at health food stores but you can also grind your own nuts/seeds.
Here is a version that I made from a combination of almond, chia and flaxseed: Grain Free Lemon Rosemary Pancakes
The pancakes I’m featuring today are made from a base of spelt and oatmeal with some delicious yogurt mixed in. Despite the pancakes’ protein and fibre rich base, they have a pleasingly light, springy and creamy texture. The sprinkle of coconut is especially yummy over the finished cakes with the raspberry and yogurt.
Although pancakes are not that common at this stage in our home, the boys were more than just a little excited to find these cakes waiting for them when they got back from school the other day. They popped them in the toaster and smothered them with almond butter! Great snack.
Be sure to read the Nutrition and Cooking Notes for options and best results.
Raspberry Yogurt Pancakes with Oatmeal and Spelt
Raspberry Yogurt Pancakes with Oatmeal and Spelt
- 1 + 1/4 cups (312.5 mL) spelt flour (or flour of choice*)
- 3/4 cup (187.5 mL) oatmeal (100% pure rolled oats)
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 cup (125 mL) fresh raspberries – crumpled + more for topping
- 3/4 – 1 cup (250 mL) buttermilk or until proper consistency is achieved
- Generous 1/2 cup (125 mL) plain Greek yogurt
- 2 tbsp (30 mL) coconut oil, melted
- 2 eggs, gently whisked
- 1 Tbsp (15 mL) orange zest
- 2 tsp (10 mL) vanilla
- 2 Tbsp (30 mL) coconut flakes for topping, optional
Nutrition & Cooking Notes:
- *You can use any flour of choice here including gluten free grains.
- If you have not yet experimented with spelt flour in baking/cooking, I encourage you to provided you are not gluten intolerant. Although spelt contains gluten it has a soft and silky quality to it that many find easier to breakdown and digest than wheat. These same delicate properties give rise to a smooth and silky texture in baked breads, muffins and cakes such as these.
- If fresh raspberries are on the expensive side or are looking a little jaundiced this time of year, you can certainly use frozen berries but just bear in mind that this may affect the liquid content of the recipes as berries release water as they thaw.
Directions:
- In a large sized bowl, combine: spelt flour (or flour of choice), oatmeal, baking powder and baking soda mixing well to integrate.
- Gently add the raspberries to the dry mixture tearing them into smaller pieces with your fingers as you drop them into the mixture (a bit like crumpling cheese) — it will give the berries more coverage in the batter. Stir the dry batter and berries together gently taking care not to mash the fruit.
- In a separate medium sized bowl, whisk together: eggs, buttermilk, coconut oil, vanilla, Greek yogurt and orange zest.
- Meanwhile, warm a skillet (cast iron works especially well) on the stove over low-medium heat adding a dollop of coconut oil, butter or olive oil to the pan and spreading to cover the base of the skillet.
- Add wet ingredients to dry, mixing only until combined. Allow the mixture to sit for a moment. If the batter is too thick, simply add more buttermilk or water.
- Drop the batter by quarter cup fulls (or so) onto the hot skillet allowing the cakes to bubble around edges before flipping over and cooking the other side.
- Plate the cooked pancakes and top with a sprinkle of coconut (if desired) and some additional yogurt and fresh berries.
I want to print this recipe to make them. It doesn’t allow me to print it or select the text.
Good Morning Ashley, I apologize for the inconvenience. This post was created under my former blogger platform (I am now on wordpress) and no longer provides print functionality. I would be happy to email you the recipe if you wish and you can simply print from there. Cheers.
Hi, yes, please email me the recipe. I’m looking forward to trying it this weekend. Thank you.
on the way :) enjoy your Saturday!
Charles, you’re hilarious — you always bring a smile and keep it real. Yes, North Americans have a way of bringing food to a whole “other” level (’nuff said ;-).
They are really beautiful Kelly. I love how they have browned along the edges, so gorgeous. The coconut is a great addition too not to mention so pretty. The raspberries are lovely and I bet the zest gives the pancakes a wonderful flavour. I’m going to have to break down and buy some spelt flour…I was trying to use up the exotic flours I already had but what the heck, another one won’t kill me! ;-)
Eva http://kitcheninspirations.wordpress.com
MMMMMMMMMMMMMMMM!!!! That was the conversation during breakfast this morning as Bobby and I ate these delicious pancakes!!!! There are even a few left over for lunch. :) Thanks Kelly!!
I don’t think I’ve seen a more beautiful stack of pancakes! I want to jump up and make these and just might do that – either today or tomorrow for sure! I just finished off my buttermilk, but I can make my own and other than that, I have everything – even fresh raspberries – imagine that this time of year. (Thank goodness for Costco :)) Love the spelt / oatmeal combination. I’ve use spelt in waffles for a long time, but have never tried it in pancakes. Thanks for so a fabulous pancakes recipes Kelly!!!
Pancakes for breakfast every morning! Your hubs rocks! Also by slathering them in peanut butter—my favorite pancake topping EVAH!
I can’t wait to have pancake breakfasts with my kids (when I have them). Nate’s more of a waffle guy so I’ll have to convince him a bit. Seriously impressed that your husband woke up early enough to make them on weekdays…I don’t think I can handle doing it on any day but weekends. These pancakes look so light and delicious! I’m a huge fan of fruit mixed in :)
Yum Kelly – These look fabulously delicious! And that photo
should win a prize!! You better be on the lookout…! Having my family for brunch this w/e, I may just venture with these – thank
you!
Kelly, your pancakes look gorgeous and they do sound extremely versatile! I can’t have sweet breakfasts (in general I cannot swallow much for breakfast), but I would love to have a couple of these beauties for my tea, the meal I have recently introduced (or rather reintroduced because I used to have it like most children when I was small) and which makes me feel much better, avoid crazy “attacks” on my fridge when I come back before the dinner, etc.. Such a complex and healthy pancakes would be perfect!
Wow…I feel like I can almost smell these through the screen. Your presentation is so beautiful :) We also make some sort of pancake or crepe almost every morning because my little guy refuses to eat plain eggs. And we love spelt as you know and I’m intrigued with how you tossed in a little orange zest…lovely!
Fabulous idea adding healthy goodies into pancakes or flapjacks / crumpets as we call them.
Hope you are well.
:-) Mandy xo
These pancakes look wonderful, Kelly. Spelt is a favourite and I like mine with yogurt and fresh fruits too.