Most people think of pancakes as a basic carbohydrate breakfast which isn’t always satisfying. It could leave you hungry before lunchtime.
Adding some healthy grains like wheat germ can add nutrition. Changing up the flours can make it gluten-free and also provides more nutrition and protein.
These pancakes contain some ancient grains which are high in protein (spelt) as well as wheat germ (which contains vitamin E), oat bran and ground flaxseed (which has healthy essential fatty acids). The blend of spices gives it a nice flavour as well. The ingredients leave you feeling satisfied and full quicker than with processed pancake blends.
1 cup spelt flour
1/4 cup wheat germ
1/4 cup ground flaxseed
1/4 cup oat bran
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1 1/2 cups milk, soy milk or nut milk
Mix and sift all dry ingredients together thoroughly. Mix wet ingredients together and add to dry ingredients. Stir only until mixed. Heat frying pan to medium heat or if using electric heat set at 350 degrees. Cook until bubbles form, then flip and cook on second side until done. Enjoy!