Community recipe
Easy Applesauce Sprouted Spelt Pancakes
Tender, egg-free pancakes made with sprouted spelt flour, unsweetened applesauce, and regular whole milk. A short batter rest helps the flour hydrate and makes these simple pancakes easy to cook.
- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cup sprouted spelt flour
- 1.5 tsp baking powders
- 0.25 tsp baking soda
- 0.25 tsp fine salt
- 1 tbsp granulated sugar
- 2 tbsp unsalted butters, melted, with half reserved for cooking
- 0.25 cup unsweetened applesauce
- 0.75 cup regular whole milk
- 1 tsp vanilla extract
Make it
Instructions
- 01
Whisk the dry ingredients
In a medium bowl, whisk together 1 cup sprouted spelt flour, 1.5 tsp baking powder, 0.25 tsp baking soda, 0.25 tsp fine salt, and 1 tbsp granulated sugar until evenly combined.
- 02
Mix the wet ingredients
Melt 2 tbsp unsalted butter, melted, with half reserved for cooking and set half aside for the skillet. In a second bowl, whisk the remaining melted butter with 0.25 cup unsweetened applesauce, 0.75 cup regular whole milk, and 1 tsp vanilla extract until smooth.
- 03
Make the batter
Pour the wet mixture into the dry mixture. Stir gently just until no dry streaks remain; a few small lumps are fine. Do not overmix.
- 04
Rest the batter
Leave the batter undisturbed so it can thicken slightly.
- 05
Cook the pancakes
Heat a nonstick skillet or griddle over medium-low heat and brush it lightly with the reserved butter. Spoon about 1/4 cup batter for each pancake. Cook until bubbles appear across the surface and the edges look set, about 2–3 minutes.
- 06
Flip and finish
Turn each pancake once and cook until the second side is lightly browned and the center feels set, about 1–2 minutes. Repeat with the remaining batter, brushing the pan lightly with the reserved butter as needed. Serve warm.
