Honey Banana Spelt Pancakes

Lazy mornings and pancake breakfasts are partners in crime if you ask me. It’s not often that the dog isn’t whining and waking us up at 7 am begging to be fed and go outside. So when the clock reads 8:30 am and I’m still snuggled in my warm bed, it  has to be a pancake breakfast morning (that or my birthday and sadly it is not)!

There’s nothing overly special about these pancakes other than for some reason it just hits all the right buttons. Slightly sweet, not over the top too banana-y, and still light and fluffy even though a denser flour is used.

This pancake recipe is one I have been using for years. It’s amazing how just a few small tweaks to a recipe can turn a dietary nightmare into something that is still a treat but with many more healthy components.

Changing the white flour in the recipe to a sprouted spelt flour makes these more nutrient dense and the wheat is easier to digest because it has been sprouted. Switching out the sugar for honey is an easy fix that takes no effort at all since most of us have honey kicking around.

Pancake Toppings

When it comes to pancake toppings, that’s another story, but it all starts at the store (so does the sprouted flour mind you). Instead of reaching for Aunt Jemima’s, reach for real maple syrup. I know the price difference is something to scoff at. Triple the price and if you’re on a tight budget this is no small thing. Yet, an interesting thing happened to us when we made the change. Though I buy higher quality ingredients these days than I have in the past, there has been no change to our budget at all. I think this is largely due to the satiation factor that real foods have.

Let me elaborate. My hubby used to dump at least a half a cup of syrup on his pancakes or waffles, but being aware that it’s more expensive has helped curb his extravagant use of it. This is good not only for the budget, a half cup of maple syrup per serving would be ridiculously expensive, but he also ends up consuming less “sugar” because he is using less. Bonus! The fake stuff is just packed full of nasty ingredients with no nutritional value. At least maple syrup is a whole food and is an excellent source of manganese and a good source of zinc. Where we might have gone through a bottle of cheap pancake syrup every month 6 years ago, we now go through a bottle of maple syrup every six months. It actually works out to save us money. The same has held true with other ingredients.

As for pancake toppings, I much prefer Greek yogurt and fruit!

An Eye Opener

I recently remade a recipe I had made last year, Lemony Navy Beans with Roasted Beets and a Minted Yogurt. The recipe called for 8 pieces of bacon. I just about fell over when I read what I wrote. 8 Pieces?! That can’t be right. I sat there and thought about it for awhile. I realized, back then I was using nasty bacon. Thin, wimpy bacon from sick piggies (I guess this is before I made the switch). The bacon we use now, I could easily suffice with as little as 2 pieces and get the same result. That blows my mind! So though I pay twice the price, I feel like I get good bang for my buck. Not only that, but I support a local farmer who treats his animals with dignity and care.

In some cases buying organic can sometimes be less expensive than the regular stuff! I could go on and on with examples, but I’ll bore you.

What changes have you made that you thought would end up costing you more money, only to be surprised by the results?

Side note: Anyone living in the Comox Valley feel like splitting a bag of Sprouted Spelt Flour? I want to put an order for a 10kg bag from Seeds in Cumberland, but a 5 kg bag is a years supply in our house. It works out to $10.20/kg if anyone is interested. My contact info is listed on the Local Events page.

Honey Banana Spelt Pancakes

  • 1 3/4 cups Sprouted Spelt Flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 banana, mashed well
  • 2 Tbsp honey
  • 2 tsp vanilla
  • 1 1/2 cup milk (we don’t have milk so we used 1/2 cup half and half with 1 cup water)
  • 2 eggs, beaten
  • 3 Tbsp melted butter or oil

In a large bowl mix the flour, baking powder and salt. In a separate bowl, mash the banana, add the honey and vanilla. Mix until combined. Add the milk, eggs, and butter to the banana mixture and mix until combined. Add the liquids to the flour mixture and whisk until mostly smooth. Some banana lumps will remain. Mixture will thicken slightly as it sits.  Because I’m not using weighted measurements there might be slight adjustments needed, add a little flour to thicken or water/milk if the mixture needs thinning.

In a non stick pan over medium heat, add a 1/3 cup of the pancake mixture. Wait until bubbles start to surface and the edges are a little dry and the bottom is golden brown. Flip and cook until golden brown on the other side. Serves 4

I’m sharing this with Mangia Mondays, Monday ManiaMeatless Mondays, Slightly Indulgent Tuesdays, Tasty Tuesday, A Little Birdie Told MeFat TuesdayWhole New MomThis Chick CooksCast Party WednesdayAllergy Free WednesdaysThe Tasty AlternativeWhat’s Cooking WednesdayReal Food WednesdayPennywise Platter ThursdaySimple Lives ThursdayFull Plate ThursdayFood FridayFriday Food FlicksFreaky FridayFight Back Friday, and Foodie Friday.

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20 Responses to Honey Banana Spelt Pancakes

  1. Cheryl Z March 12, 2012 at 2:04 pm #

    This sounds very yummy! My kids love banana muffins, and this would be much easier and I wouldn’t have to wash a muffin pan. I think I’ll mix all the “liquids” in my vitamix, though. That will be a little faster and then there will be no banana lumps. It wouldn’t bother me, but who knows about the other 7 people in the house.

    About whole foods being cheaper and more filling… I found that with french toast we’d use a loaf and a half of store-bought white bread to feed our family. When I make my own whole-wheat bread, we might use only 1 loaf. Only the biggest people would even need 2 slices, where before they might eat 5 or 6. At first I thought it was because they didn’t like it as much, but then I realized it was simply because the whole wheat bread is very filling, where the white stuff is little more than fluff.

    And with the pure maple syrup, since it’s REAL and ALL the flavor is in there, we had to be careful to use less because it was so strong. You have to use a half cup of the maple syrup flavored stuff to get the same flavor as a tablespoon of the real. There’s just an adjustment period of fine-motor skills as you learn to pour a very thin thread of maple syrup to cover your entire pancake :)

    • France Morissette March 13, 2012 at 4:21 am #

      Thanks Cheryl for sharing your whole food experience. What a huge difference in your French toast experience. 5 or 6 pieces down to 1 or 2. It just goes to show the power of nutrition.

  2. Kristin March 12, 2012 at 4:07 pm #

    My husband is the pancake king. He would eat them 24/7 if I made them. I will have to make these for him.
    Holy Cannoli Recipes

    • France Morissette March 13, 2012 at 4:22 am #

      Lucky girl Kim! Does he serve them to you in bed for bonus points? lol

  3. Kim Daly March 12, 2012 at 4:09 pm #

    My husband is the official pancake maker in our house. I can’t wait to share this recipe with him!

  4. Koko March 12, 2012 at 5:43 pm #

    I loooove spelt pancakes- what a treat! I always top my pancakes now with greek yogurt, fruit….okay, and a bit of maple syrup!

  5. The Café Sucré Farine March 13, 2012 at 12:36 pm #

    Frances , This looks like dessert, not breakfast! Yum!

    • France Morissette March 13, 2012 at 1:58 pm #

      Cafe Sucre Farine, they’re pretty tasty!

  6. Jenni March 13, 2012 at 1:50 pm #

    These look tasty! :)

    • France Morissette March 13, 2012 at 1:59 pm #

      Jenni, they didn’t last long in our house :)

  7. Mary March 13, 2012 at 2:27 pm #

    They look wonderful. The swaps you’ve made all sound delicious and your pancakes would appeal to everyone lucky enough to have a serving of them. I hope you have a great day. Blessings…Mary

  8. Tessa@The Domestic Diva March 14, 2012 at 4:47 pm #

    I am hoping to be able to use spelt again one day! Thanks for sharing on Allergy Free Wednesdays France!

  9. Gabby @ the veggie nook March 14, 2012 at 10:20 pm #

    These pancakes look lovely :)

    I just found your blog through Allergy-Free Wednesdays. What a great collection of bloggers and recipes! I’m so glad I found yours!

  10. cynthia Walker March 17, 2012 at 5:59 pm #

    I just made these this morning with out the banana and I used Maple syrup in place of the honey as I am all out. Still just as yummy topped with homemade Villi Yogurt.

    • France Morissette March 17, 2012 at 8:50 pm #

      I’m glad you liked them Cynthia. We sometimes make them without the banana too!

  11. Miz Helen March 17, 2012 at 10:22 pm #

    These are wonderful Honey Banana Spelt Pancakes. This would be a very special treat for breakfast, just fabulous! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

  12. Jenn Erickson/Rook No. 17 March 19, 2012 at 7:45 pm #

    France, thank you for constantly inspiring me to try new and healthier ingredients. I’m looking forward to adding sprouted spelt flour to my baking!

    Jenn

    • France Morissette March 19, 2012 at 10:17 pm #

      Hi Jenn. It’s such an easy switch that tastes great. I hope you give it a try.

  13. maiylah March 25, 2012 at 5:21 am #

    i wish i can split with you on that flour…would love to try this pancake!

    again, thanks so much for sharing over at Food Friday, France and Joshua
    so sorry about the late visit…no idea why i couldn’t access your site for the last couple of days..but am glad it’s fine now. :)

  14. Jane in Australia September 17, 2012 at 11:49 am #

    Delicious pancake recipe!

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