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Healthy Spelt and Buttermilk Baby Pancakes

Healthy Spelt and Buttermilk Baby Pancakes

Brought to you by: OcadoLife
    8 serving

Prep time:

Cook time:

Serves: 8

A lighter choice, but with no compromise on taste, these spelt pancakes are topped with poached dried fruits, Greek yoghurt and sweet honey for a healthy touch. Delicious.
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Ingredients

  • 30g stoneground spelt flour
  • 30g plain flour
  • 1 medium egg
  • 140ml buttermilk
  • 1 tablespoon melted butter, or oil
  • 1 pinch salt
  • 200g organic dried apricots
  • 200g prunes
  • 200g figs, dried
  • 1 vanilla pod
  • 1 large pinch toasted flaked almonds, per pancake
  • 1 Dessert Spoons 0% fat Greek yogurt
  • 1 tsp runny honey
  • 1 Earl Grey tea bag, (optional)
  • 1 cinnamon stick, (optional)

Method

Step 1

Mix the pancake batter (spelt flour, plain flour, egg, buttermilk, butter, salt) and set aside.

Step 2

Place the fruit in a saucepan with water (to cover) and the vanilla pod (and the tea bag if using).

Step 3

Warm to a gentle simmer, heat for five minutes and then set aside, removing the tea bag.

Step 4

Heat a frying pan or crepe pan up, working two at a time. Spoon in half a ladle of batter to make a pancake about 4-5mm thick and about 10cm across.

Step 5

Once golden on one side, flip the pancakes and finish cooking. Set aside, between sheets of greaseproof paper, in a low oven until all the batter has been used.

Step 6

Place a pancake on the plate or in a large dessert bowl; very gently squeeze a little of the liquid out of the fruit against the side of the saucepan and pile these up on the pancakes (about 3-4 bits of fruit is plenty). Spoon a dollop of yogurt on top, scatter over the almonds and drizzle over the honey.

Step 7

You could add other dried fruits e.g. raisins, sultanas.

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