using spelt...

One of the first things I did when trying to transition my family to a healthier diet was switch out all white refined stuff to whole grains and natural sugars.   I'm not saying I don't use any of the white stuff but have learned to make it a habit to replace it when I can.   I've used whole wheat flour but after a little research I found spelt.  It's not gluten free but it is more water soluble & the proteins, particularly the gluten, are much more fragile and easily broken down.   Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. 

Anyway one of my kids favorite breakfasts consist of roll-up pancakes.  These pancakes have been a family favorite for years.  My Dad started back in the day making Swedish pancakes (crepes).  As kids we begged for these on a regular basis.  As I've gotten older I continued this tradition except tweaked the recipe a bit and swapped white flour for spelt, honey for white sugar and soy milk for cow milk .  Since they are so easy to make and the kids love them then they get made on a weekly basis.  I thought I would share one of our family favorites.  Keep in mind this recipe feeds a family of  7, 5 of which still have small stomachs.  You could easily divide it in half.  Oh and if you don't want to use spelt flour just do it dad style and use white flour.

Easy & healthy roll-up pancakes: 

8 eggs

2 1/2     cup milk, soy milk, almond milk  (whatever your preference may be)

1 1/2     cup spelt flour

2 TBS   sweetener (agave nectar, honey or sugar)

salt       (I never measure)

blend eggs & milk 

add flour, salt & sweetener

blend well

pour onto a hot buttered griddle (I always have set around 350)

flip only after about a minute (they cook very quickly)

*make sure to keep stirring the batter as the spelt is a whole grain which makes it heavier so it settles to the bottom quicker making the last pancakes thicker and not as good.

For a topping you could use just about anything but when I was growing up my Dad sure new how to pour the powdered sugar on & that is still my favorite.  I have used agave/maple syrup or almond butter and fruit.  Really whatever tickles your fancy. This morning we kind of contradicted the healthy pancake & went with the white refined stuff to top it off...no wonder the kids kept saying more please this morning.  I also have much success with just agave nectar and adding maple extract to it.  

{photo via Curly Top}

Note to self:  Next time make Pbu as a topping.  Go here for the Pbu recipe.

Hopefully this weekend I can finally get the laundry room finished.  It's just getting so close I can hardly stand it.  It always seems there is something that just gets in the way hence that is why it takes 10 years to get anything done.

PS - I love that this little girl thought she could fly with a balloon wrapped around her waist.