In the past year, we have switched from using whole wheat flours to Spelt Flour. Spelt is an ancient grain and has a higher protein content than regular wheat. It's a whole grain and some folks with gluten intolerance are able to tolerate Spelt.
After using regular spelt flour for about a year, I've recently started using sprouted spelt which is considered more of a living food. See on the bag? It says digests as a vegetable. It's pricey. Buyer beware. I found a natural food store that will special order it for me by the 50 pound bag and it significantly lowers the price per pound.
I switched from white flour to wheat flours years ago. I slowly changed by using half white and half wheat till our tastes adapted to it. If you aren't used to a whole-grain flour, sometimes it takes a while. It's definitely grainier tasting. I've used whole wheat pastry flour and white whole wheat flour.
What I love about Spelt is that it has a nutty taste and doesn't taste bitter like wheat sometimes does.
Do you ever run out of eggs and still want to bake? I often do, but it doesn't mean you can't make pancakes. This is a great recipe for folks with egg allergies and you won't miss them. I promise!
If you really like eggs, just add 'em!
I love these plates. I found them on clearance at T.J. Maxx for $1 each.
Oh? You want the recipe...?
Serve with good Maple Syrup
yummy, melting butter
2 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 Tbs oil (or applesauce)
2 Tbs sweetener (pick YOUR poison, or leave it out)
1 tsp vanilla extract
1 1/2 cups liquid (I use milk, almond milk, cider...whatever you have!)
Butter for frying (a little goes a long way, or you can use cooking spray)
(I have to double or triple it in our house!)
Remember, take baby steps to a healthier you.
You can have your panCAKEs and eat 'em too.
With a belly full of birthday breakfast pancakes,
The Lunch Lady