Spelt apple and poppy seed pancakes

Today is “Lucky me-day”. Why? Number 1: I’m alive. Number 2: I succesfully  finished the 21 day meditation challenge of the Chopra center. So I meditated on living a more abundant life with thousands of others around the globe for 21 days in a row. Number 3: I had breakfast in bed!

I loooooove breakfast. Most of the time it turns in to more of a brunch than breakfast for me. But not today. I woke up without the alarm at 7.00 am in the morning to a pitch black and icy cold house. For me there is no better way of saying ,,Good morning World.” than to start yourself of with a nourishing breakfast so I cranked up the heating, fired up my stove and got cooking.

Nothing spells breakfast better to me than pancakes and I will eat them at any meal of the day in any which ever form. From savory to sweet, with or without filling, smothered in ghee and homemade jam (or marmelade if I’m being chique), stacked, heart shaped for Valentine’s day, as a super thin French crepe or a fluffy American style concoction. You name it, if it has pancake in it I’m game.

This particular morning I had an apple that what starting to look like my grannies face hanging about so decided to work that into my pancake magic by thinly slicing it on my hand mandoline. (What would I do without that fantastic piece of equipment?). Because the slices were so thin I didn’t have to bother with peeling and coring them which was just as well since I was ready to eat asap. I love some crunch in my pancakes to balance their soft texture so I threw in some poppy seeds which also gave them a cute freckled look. Finally I made myself a cup of hot chai and was ready to rock and roll.

I found the recipe somewhere on the net but for the life of me can’t seem to remember where anymore. So the one who inspired this, thanks a bunch. You have just turned this day into my “Lucky me day”. Later I saw that Heidi the great also has a poppy seed pancake recipe as I could have know. I’ll have to try her version some time soon.

These pancakes are best for Vata and Pitta. Although Pitta may substitute the cow’s milk for soy and yoghurt for coconut milk. Kapha can have this as a treat but substitute the white spelt flour for corn flour and use buttermilk instead of yoghurt, soy milk instead of cow’s milk  and use less sugar. Also bake the pancakes in a non stick pan without adding extra ghee to the pan. Here’s how the recipe goes.

Spelt and apple pancakes

Enough for about 10 pancakes

  • 50 grams white spelt flour
  • 50 grams wholewheat spelt flour
  • 2 tablespoons unrefined cane sugar
  • 1 tablespoon poppy seeds
  • 1/2 tablespoon baking powder (make sure it’s aluminium free!)
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon melted ghee
  • 180 ml milk (you can also use rice, soy or almond milk)
  • 120 ml plain yoghurt (or goats yoghurt for Pitta)
  • 1 teaspoon vanilla extract
  • 1 apple thinly sliced in rings

In a medium bowl mix together the flours, sugar, poppy seeds, baking powder and salt. In another bowl lightly beat the egg than mix in the rest of the ingredients except for the apple rings. Make a well in the center of the dry ingredients and gently pour in the wet mixture. Stir well to mix. The batter will be somewhat thick.

Heat a large frying pan and add a little bit of ghee. Get the pan quite hot and drop 2 tablespoons per pancake in the pan. I could fit 3 pancakes at a time in my pan. While the batter is still wet on top drape a couple of apple slices in the middle of each pancake. Let cook for about 2 minutes on both sides. Lower the heat if necessary and add just a tiny bit more ghee to the pan if needed. Keep fried pancakes warm under aluminium foil and serve with a drizzle of maple syrup or honey for Kapha.


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