Morning Glory – Abel and Cole Spelt Flour Pancakes

Oct 21, 2013 by


This recipe is not just good – it’s virtuous!  Spelt flour is high in protein and while it does contain gluten, is sometimes a substitute for people who are intolerant to wheat.  The extra eggs helps make this a power breakfast, perfect for active little kids and big, busy adults alike.

This pancake recipe is so easy,I often make them when I am getting the kids off to school on my way to work, you can whip these up on your busiest of mornings:

If you are new to Abel and Cole, use the promo code “londonbaby” at checkout and you will get a free cookbook and your 4th box free.

Basic Spelt Flour Pancakes:

  • 3 eggs
  • 1 dash of bicarbonate
  • Mug of spelt flour
  • ½ – 1 mug of milk (depending on how dense you like your pancakes)



I use a large Pyrex measuring jug to mix the batter in so I can pour it directly from the mixing bowl into the pan, start with 3 eggs.  Crack and whisk them.  Add the dash of bicarbonate, mix through then add the spelt flour.  Add a bit of milk to the flour to mix it through and then decide what consistency you like.  The denser the batter, the thicker the pancake.  Pop the jug in the sink and soak in water – and load the pancakes on a plate.


My husband likes to take the last few bits of over ripe (or salvaged half-eaten apples) and mix the pieces of fruit together with a simple syrup (butter and a bit of juice or sugar).  Plugs, apples, bananas, blood oranges all have been happily devoured on our spelt pancakes.  I attend to ugment my pancakes with a bit of plain yoghurt and fresh fruit.

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