Spelt Protein Pancakes

Weekends are for breakfasts. Really good breakfasts.


Some recent dietary restrictions (I’ll elaborate more later if you guys are interested) have me experimenting a bit more in the kitchen with some new pantry items. Spelt flour, brown rice protein powder, and almond milk happen to be a few that are going to be regularly stocked items replacing my wheat and white flour, whey protein, and soymilk.

Spelt Protein Pancakes


1 3/4 c spelt flour
1 T sugar
1 T baking powder
1/4 tsp salt
1 egg
2 c unsweetened almond milk
3 T canola oil
1/4 c brown rice protein powder

In a medium bowl, beat the egg with the milk, oil, and protein powder.

In a large bowl, combine the flour, baking powder, salt, and sugar. Add the wet ingredients and mix until just combined.

Using a 1/4 cup measure, ladel the batter on to a hot pan or griddle.

Makes 15 4-inch pancakes. One serving is 3 pancakes.
Number of Servings: 5

Nutritionals here. These bad boys pack in an awesome 17g of protein and 7g of fiber per serving – a great way to start your day!


I smothered our hot cakes with an organic berry mix and can’t wait to devour the leftovers on Monday morning just to make my Monday that much sweeter.


3 Responses

  1. Yum! I love smothering hot cake with berries as well and yours look fabulous!!!

    Have a great weekend : ]

  2. I made pancakes also this morning. Mine were 75% whole wheat flour & 25% hungry jack pancake mix w/2 eggs mixed in, smothered with homemade Blackberry- peach jam and 3 eggs sunny side up . Yum ! 🙂

  3. Love the blueberry topping! Your pancakes look to die for!


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