We eat a lot of pancakes in our house because they are easy, fast and we all love them, especially our two toddlers. Every time when I ask ‘What do you want for dinner?’ and they say ‘Don’t know’, I have a question ready ‘Pancakes?’ and there is always excitement coming with their answer ‘Yaaaaaay!’

Because we eat them often, at least once a week, I needed to add some variety to the recipe, so I tried different flour combinations, adding different fruits to the batter or when serving, different spices but spelt flour pancakes are THE best. They are light, fluffy and, I like to think, healthier. 

Makes 10 – 12 pancakes 

Option 1: 
1 cup spelt flour
1 cup unsweetened almond milk 
1 egg
1/2 tsp baking powder
1/2 cup grated mozzarella (or to taste)
Salt, pepper, chervil & chives (or basil to taste)
Pancake it on a medium heat and sprinkle with grated Parmesan

Option 2:
1 cup spelt flour
1 cup unsweetened almond milk
1 egg
1/2-1 cup blueberries (fresh or frozen)
1 tsp vanilla paste
1/2 tsp mixed spice (or cinnamon)
Pinch of salt
1/2 tsp baking powder
Pancake it on a medium heat and sprinkle with ground caramel-vanilla

Variations of the savoury option can be the type of cheese. I like mozzarella because it melts nicely and goes stringy when pancakes are torn, kids find it hilarious; but replacing mozzarella with finely grated Parmesan or mature cheddar is equally delicious.

As for the sweet option, blueberries can be replaced with mashed banana or finely grated pear or apple.  If pear or apple are juicy, squeeze the juice before you add it to the batter so the batter is not too watery and pancakes don’t go soggy and fall apart. 

Enjoy!