Pancakes are a staple in our home, especially those made with flour from our Wondermill Grain Mill! Simple and easy to make, preparing pancakes with freshly milled flours is far healthier (and tastier) compared to the typical pancakes found in our grocer’s freezer.
If you want to take greater advantage of the convenience factor, make several batches at once and freeze them! On a busy school morning, grab a few out of your freezer and pop them in your toaster. Or take out a few the night before, allowing them to thaw overnight.
Now onto the details!
I was inspired by a recipe on Cooks.com, but instead of using whole wheat flour, I milled 2 cups of spelt berries. I also substituted the vegetable oil for extra virgin olive oil. I bet coconut oil would be delicious, too! I usually use coconut oil while baking, but know that not everyone enjoys the mix of orange and coconut.
Ingredients to make these pancakes:
- 2 eggs.
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- 1 1/2 cup of orange juice
- 1/4 cup olive oil
- 2 cups of spelt flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
