Spelt Baby Dutch Pancake
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Spelt Baby Dutch Pancake (dairy-free)

Course: Breakfast
Cuisine: European
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 3 servings

A simple but delicious and healthy recipe for a Baby Dutch Pancake made with sprouted spelt flour

Ingredients

  • 3 organic free-range eggs
  • 1 tsp pure vanilla extract
  • 1 tbsp maple syrup
  • 3/4 cup nut milk or rice milk
  • 1/2 cup spelt flour preferably sprouted
  • 1/2 tsp coconut oil
  • 1/8 tsp sea salt

Instructions

  1. In a medium mixing bowl, using a whisk, beat the eggs first until frothy and light. Then add the vanilla, maple syrup, and non-dairy milk. Whisk together.

  2. Add the flour and salt, and whisk until no more clumps are left. Set aside (it'll thicken while waiting).

  3. Put the cast-iron pan (10" diameter) in a 400F oven to warm for about 20-25 minutes.

  4. Be very careful once the pan is hot, use some oven mitts to carefully (but quickly so that the oven doesn't cool down) pull the grill and the pan a bit out of the oven, drop the coconut oil and move the pan around to melt the oil and coat the bottom.

  5. Mix the pancake mixture a bit and pour in the hot pan (you can use a rubber spatula to scrape the sides). Push the grill back and immediately close the oven door.

  6. Bake for about 12 minutes, or until it's golden and puffy.

  7. Remove from oven and serve immediately. Be careful, the pan will be very hot!


Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 177kcal | Fat: 6g | Saturated fat: 2g | Cholesterol: 163mg | Sodium: 200mg | Potassium: 75mg | Carbohydrates: 19g | Fiber: 2g | Sugar: 4g | Protein: 8g | Vitamin A: 240% | Calcium: 32% | Iron: 1.7%