Zesty Orange-Cinnamon Spelt Pancakes

These Zesty Orange-Cinnamon Spelt Pancakes offer a delightful twist on your classic pancake breakfast. Using spelt flour adds a nutty flavor and boosts the nutritional profile, while the fresh orange juice and zest elevate the pancakes with a refreshing citrus touch.

The hint of warm cinnamon not only enhances the flavor but also complements the sweetness of the orange, making each bite a mini celebration. Perfect for weekend brunch or a cozy weekday morning, these pancakes are simple to whip up and are sure to impress your family or guests.

Zesty Orange-Cinnamon Spelt Pancakes

Serves: 4 Prep Time: 10 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 220 calories 8g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup spelt flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup buttermilk (or milk of choice)
• 1 large egg
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 2 tablespoons melted butter (or coconut oil)

Instructions

1. In a large bowl, whisk together spelt flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. In another bowl, mix buttermilk, egg, orange juice, orange zest, and melted butter until combined.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
6. Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
7. Repeat with remaining batter, adjusting heat as necessary. Serve warm with your favorite toppings.

Notes

Tip: For a delightful finishing touch, serve these pancakes with a drizzle of maple syrup and a sprinkle of additional orange zest.

For best results, let the batter rest for 5-10 minutes before cooking to ensure fluffiness. If you don’t have spelt flour, you can substitute with whole wheat or all-purpose flour, but the taste and texture may vary slightly.

To add a bit more flavor, consider mixing in some chopped nuts or dried fruit into the batter. Leftover pancakes can be stored in the fridge for up to three days or frozen for later use; just reheat in a toaster or microwave before serving.