Thinking about pancakes and rainy weather at the coast you could not thunk of anything better for lunch. Many of us have that odd packet of gluten-free flour that we have no idea what to do with. I needed to do something with wholegrain spelt flour. One packet was heading towards its used by date.
2 cups of wholegrain spelt flour
2 cups of almond/soy milk
5 Tbsp of aquafaba (chickpea brine)
2 Tbsp of organic butternut purity puree
1 tsp sea salt
1 Tbsp of canola oil
- Mix all the ingredients together and let it stand for about 1 hour. When baking, keep on stirring the mixture before taking another ladle.
- You need to have a good Crepiere for making these pancakes. Just cover the base of a well sprayed pan and bake till brown, turn over.
- Use it as a standard pancake or fill it with your favourite filling.
- The pumpkin helps with texture but also neutralizes the taste of the spelt. Makes it more subtle.
Serves 3 people
Recipe supplied by Pieter Kotzé, Langebaan, South Africa
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