Cornmeal Spelts

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by Rod
(Dallas, TX)

 

A hearty pancake recipe with nutritional attitude. The natural flavors, satisfying textures and good nutrition of organic cornmeal and Spelt flour combine to create pancakes that may be enjoyed at any meal. Cornmeal Spelts welcome a tasty variety of accompaniments.*

 

Cornmeal Spelts

Combine:

3/4 cup organic Spelt flour
1/4 cup organic cornmeal
1/4 tsp baking powder
1/8 tsp baking soda
1 tbsp sugar

Whisk:
1 cup lowfat milk
1 lg egg white
1 lg egg
1 tbsp light olive oil
1/4 tsp salt

Directions:

Preheat griddle to medium heat.

Whisk liquid mixture with dry ingredients.

Allow to rest 5 min. (or longer in refrigerator).

Cook 1/4 cup to 1/2 cup per pancake.

Makes eight 5″ pancakes at 1/4 cup batter each.

* For traditional Sweet Potato Spelts, top with prepared shredded sweet potato: cover shredded sweet potato, microwave to desired tenderness, then mix with butter, maple syrup and cinnamon.

Note: Whipped cheese topping: In a glass, 1 qt measuring cup, using a hand blender, whip one 16 oz container lowfat cottage cheese to desired smoothness. Add 1 tbsp sugar and 1/2 tsp vanilla (or organic lemon oil); whip to combine.