My inspiration for healthy spelt and flax pancakes with cinnamon and orange zest comes from my favorite french dessert, Crepes Suzette, only this is a little healthier.
Orange zest is powerful and pleasurable and a little goes a long way in waking up a recipe, especially when paired with vanilla or cinnamon. Sometimes just to have a nice smell in the kitchen, I’ll boil water and add in orange slices, vanilla and a cinnamon stick and then let it simmer on the stove.
Spelt and Flax Pancakes are so healthy and fluffy.
This is a little different than the banana honey spelt pancake and or the strawberry spelt pancake. Those pancakes used apple sauce instead of fat and cook differently. These spelt and flax pancakes makes a fluffier pancake, but not dense or heavy.
I used milled flax seeds (which are ground up flax seeds) which is a fiber and nutrition booster. Everyone knows by now flax seeds are high in omega 3 fatty acids, but there are many benefits. I use them in smoothies, and yogurt.
The batter is thick and may seem odd for pancakes, and it almost seems like they aren’t going to cook. Cooking pancakes is always tricky for most people. I used a cast iron griddle with hardly any fat. I used a paper towel to glisten oil in the seasoned pan and that’s it. I was patient. These pancakes don’t bubble up the way thinner battered pancakes do, but take a look at the edges to see when they are ready to turn. I started with a medium high heat, but quickly turned to a low heat because cast iron retains heat so well.
The flavors are amazing, as you smell and taste the orange and cinnamon gathered in a fluffy textured pancake. We used plain maple syrup and an added dash of orange zest. I made two batches right in a row and every single pancake disappeared before lunch. I have a feeling that these are going to be my most requested pancake in the future.
- ¼ cup organic milled flax seed
- 1 cup spelt flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons sugar (I used sucanat)
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon orange zest
- 1 cup buttermilk
- 1 egg
- 1 teaspoon vanilla
- ¼ cup coconut oil or avocado oil
- Mix the dry ingredients together in one bowl. Mix in orange zest.
- Mix egg, buttermilk, oil, vanilla in another bowl.
- Pour the liquid into the dry ingredients. Mix. Batter will be thick.
- Heat a griddle or seasoned cast iron pan on medium heat. Use a paper towel to wipe on some oil. There should be no oil puddling.
- Cook pancakes, turning the heat down. Turn when edges appear cooked. You might have to do a practice pancake to see how your stove and pan work with this batter.
- Serve with additional orange zest and maple syrup.