Simple Spelt Pancakes

My wife and I just enjoyed an awesome breakfast
of 100% whole grain spelt pancakes, uncured
turkey bacon and fresh Jamaican blue mountain/
Hawaiian blend percolated coffee!

My wife was resistant at first for me to make
the pancakes. It is true, back before the diet
we rarely liked any pancakes we would attempt to
make at home.

But, I found this great spelt recipe and I had
high hopes for success so onward I marched. And
my stubbornness paid off.

Spelt has such a wonderful flavor and the grain
hasn't been modified a zillion times over the
last decade like wheat has, so it retains
so much more nutrition!

I am posting the spelt recipe I went by, and then
beneath I will post some changes I made to make it
a bit more YOAD friendly.

If anyone likes the recipe, give me a holler! :)

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Simple Spelt Pancakes

2 cups (7 ounces) whole spelt flour
(We used Arrowhead brand organic spelt flour)
2 tablespoons (7/8 ounce) sugar
1 tablespoon baking powder (20 grams)
3/4 teaspoon salt
1 3/4 cups (14 ounces) milk
2 tablespoons (1 ounce) unsalted butter, melted
2 teaspoons vanilla (optional)
Instructions

To make the pancake batter: In a medium bowl, whisk together the spelt flour,
sugar, baking powder and salt. Combine the milk and melted butter, and the
vanilla if you’re using it. Form a well in the center of the dry ingredients,
and pour the wet ingredients into the dry. Stir the batter just until the dry
ingredients are thoroughly moistened: it will seem very wet, but will thicken as
it sits. Let the batter sit for 15 minutes before you use it.

To make the pancakes: Heat a non-stick griddle if you have one, or a heavy skillet,
preferably cast iron. If your surface is not non-stick, brush it lightly with vegetable oil.

When the surface of your pan is hot enough that a drop of water sputters across the
surface, give the pan a quick swipe with a paper towel to eliminate excess oil,
and spoon the batter onto the hot surface, 1/4-cupful at a time.

Let the pancakes cook on the first side until bubbles begin to form around the
edges of the cakes, about 2 to 3 minutes. You may need to adjust your heat up or
down to get the pancakes to cook through without scorching the surface, or being
too pale. When the cakes are just beginning to set, flip them and let them
finish cooking on the second side, about 1 minute more, until they’re golden
brown on both sides.

To make them a little more YOAD friendly, we substituted 1 ounce of
pure peanut oil for the butter, 6 packs of Sweet N Low for the sugar and 1 3/4
cup of lite soy milk for the milk. You could use low fat milk if you like.
We also added a cap full of almond extract along with the vanilla.