Ever wonder how to make the perfect soft-boiled egg? I’m here to help you out! I’ve had an obsession with eggs for as long as I can remember. Omelettes, scrambled, hard-boiled, over-easy, you name it, I’ll eat it. Last year I perfected the soft-boiled egg, […]
I’m honestly confused with my tastebuds lately. If you’ve read any of my previous posts you know I’m all about savory in the morning. Growing up I was always the child that wanted eggs and toast. I remember going to this breakfast restaurant near our house called E & J’s. We went there many a Sunday after church as a family. I ordered the ham and cheese omelette with a side of toast and my sisters ordered chocolate chip pancakes.
I was never about pancakes, even when my dad would make them I’d ask for eggs instead. But recently I’ve been on a sweet kick. I was super skeptical about these spelt flour pancakes because the batter was really thick. Thomas took the first bite because I was nervous they didn’t turn out very good. “They are so delicious,” he said. I dug in and let me tell you they were absolutely amazing.
Spelt Flour Pancakes:
- 2 cups of spelt flour
- 1 tablespoon of sugar or sweetener
- 1 tablespoon of baking powder
- 3/4 teaspoon of salt
- 1 3/4 cups of almond milk
- 2 tablespoons of butter (melted)
- 2 teaspoons of vanilla (optional)
- In a medium bowl, whisk together the spelt flour, sugar, baking powder, and salt.
- Combine the milk, butter, and vanilla (if you use it).
- Form a “well” in the center of the dry ingredients, and pour in the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened. It might seem very wet, but it will thicken as it sits. Let it sit for about 15minutes before you use it.
- Heat up a pan with your choice of oil (I used coconut oil). When the surface is hot enough pour of some of the batter, 1/4 cupful. Let the pancakes cook on the first side until it starts to bubble. I cooked them for about 2 minutes each side. They should look golden brown!
Pan-fried Honey Bananas:
- 2 ripe bananas
- 1 tbsp coconut oil
- 2 tbsp honey
- 1/2 tsp cinnamon
- 1/8 tsp salt
- Remove the peels from the bananas and slice into 1/2 inch thick slices
- Set a skillet on medium-high heat (non-stick skillet if you have one). Add oil, honey, cinnamon, and salt into the pan. Lay down the slices and fry for 2-3 minute each side. They should be nice and golden.
- Take them off the heat and enjoy!
For anyone that knows me they know I have an obsession with eggs. I’ve never been one for a sweet breakfast. Eggs, toast, avocado, and the occasional bacon (or chicken sausage) have always been my go-to. But after doing some research and letting my tastebuds […]