Healthy Spelt and Buttermilk Baby Pancakes
By OcadoLifeA 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.Time and servings
Ingredients
15 total- 30 g of plain flour
- 1 medium egg
- 1 pinch of salt
- 200 g of organic dried apricots
- 1 large pinch of toasted flaked almonds, per pancake
- 30 g of stoneground spelt flour
- 140 ml of buttermilk
- 1 tbsp of melted butter, or oil
- 200 g of prunes
- 200 g of figs, dried
- 1 vanilla pod
- 1 dessert spoons of 0% fat greek yogurt
- 1 tsp of runny honey
- 1 earl grey tea bag, (optional)
- 1 cinnamon stick, (optional)
Method
7 stepsStep 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.