There's no such thing as TOO MANY PANCAKE RECIPES!! I'm living proof of that; and because it's such a versatile food, my family appreciates that I change up the recipes by using different grains.
In this one, it's spelt flour------light, nutty, and smooth-flavored to pair nicely with melted butter and maple syrup.
You can soak your own spelt grain, dry, then grind to flour, OR, soaked spelt flour is beginning to appear on store shelves. Yep, it's expensive, so be thankful you know and understand how to soak your own!
2-1/2 Cups Milk (or yogurt and water to equal that amount) 3 Eggs 4 TBS Coconut oil 1 tsp. Celtic salt 5 tsp. Baking powder 2 tsp. vanilla 3-4 Cups soaked spelt flour
In blender, place milk, eggs, oil, salt, powder and vanilla. Blend together well.
Pour mixture into a medium mixing bowl, and spoon in 3-4 cups of spelt flour, mixing 1/2 cup at a time until you reach your desired consistency. Use less flour for a runny batter; all the flour for a spoonable one.
Allow to stand at room temperature for one hour.
This is ideal and really makes for a good rise when the cakes are cooked on a hot, oiled griddle.
The exact recipe lends itself well to making your own waffles, too, if a waffle iron happens to live at your house!
(This recipe was originally placed in the Grains, Nuts, & Legumes - Soaking Spelt class.)