Pemcake (Healthy Spelt Pancakes for 2)

◦1 cup spelt flour
◦1/2 teaspoon baking powder
◦1/4 teaspoon baking soda
◦1 Tablespoon of Sucanant (or brown sugar)
◦1 Tablespoon of Rapadura (or regular sugar)
◦dash of sea salt
◦1/2 teaspoon cinnamon
◦1 large egg
◦1 Tablespoon of melted coconut oil (or butter)
◦1/2 cup coconut milk (or whatever you want to use)
◦1/2 cup whole milk (or whatever you want to use)
◦1 teaspoon almond extract (or vanilla)
◦1 Tablespoon of maple syrup (or honey or agave)
◦1/3 cup applesauce
◦1/2 cup blueberries
◦Nectarine sauce and maple syrup for topping.

Serves 2

DIRECTIONS

◦Whisk your dry ingredients together and set aside. Try to remove any clumps.
◦In another bowl, whisk your egg until light and foaming with an electric mixer.
◦Add other wet ingredients to the egg mixture and whip until blender with the electric mixer.
◦Add dry ingredients and whisk (with your hands) just until everything is blended. Don’t over mix or you’ll get flat pemcakes!
◦Fold in blueberries and set pemcake mixture aside to set.
◦Turn your stove top to medium high.
◦Put a scant amount of coconut oil or butter into a pan and let melt.
◦Once the pan is hot, scoop 1/3 cup of the pemcake mixture onto the pan.
◦Once the cake started to ‘bubble and pop’ all the way to the middle, slip your cakes over for 30 seconds to 1 minute.
◦Remove the cake and put in the toaster oven or oven (set to 200) to keep warm while you cook the remaining batter.
◦Once you cakes are cooked, top with applesauce and maple syrup.
◦Eat!!!!

Number of Servings: 2

Recipe submitted by SparkPeople user TWOTALESQUIRREL.