- 1 cup whole grain spelt flour
- 1 tablespoon (packed) light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1 cup rice milk or soy milk
- 1/2 cup plain whole-milk yogurt
- 3 tablespoons olive oil plus more for griddle
Sift first 8 ingredients into a large bowl; set aside. Whisk rice milk, yogurt, eggs, and 3 Tbsp. oil in a medium bowl to blend; add to dry ingredients. Stir just to blend.
Preheat oven to 200°. Preheat a griddle or large nonstick skillet over medium heat. Lightly brush with oil. Working in batches, use a 1/4-cup measure to pour batter onto griddle. Cook until pancake bottoms are browned and bubbles begin to pop on top, about 3 minutes. Flip; cook until just cooked through and brown on bottom, about 1 minute. Transfer to oven to keep warm while making remaining pancakes.
Nutritional ContentMakes 16-20 4" pancakes. 1 pancake contains: Calories (kcal) 73.1 %Calories from Fat 42.1 Fat (g) 3.4 Saturated Fat (g) 0.7 Cholesterol (mg) 32.6 Carbohydrates (g) 8.4 Dietary Fiber (g) 0.6 Total Sugars (g) 1.9 Net Carbs (g) 7.8 Protein (g) 2.2 Sodium (mg) 129.2Reviews Section
2 cups (7 ounces) whole spelt ﬂour
2 tablespoons (⅞ ounce) sugar
1 tablespoon baking powder
2 tablespoons (1 ounce) unsalted butter, melted
2 teaspoons vanilla (optional)
- 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.
- 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, ¼-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.
Recipe and photo courtesy of The King Arthur Flour Company. ©2006 The King Arthur Flour Company, Inc. All Rights Reserved
Family gatherings are not just for dinner time. A weekend breakfast is another way to bring your family together. Start this weekend off by making spelt pancakes.
September is also whole grains month. Whole grains are foods made from and contain all essential parts and naturally-occurring nutrients of the entire grain seed. The original kernel, bran, germ and endosperm must be present (to learn more about whole grains view a previous post).
Spelt is a variety of wheat that has a mild nutty flavor. It can be substituted for flour in recipes. A positive characteristic of spelt is that it is more easily digested than any forms of wheat but spelt flour is not considered gluten free. Spelt is high in fiber and good source of manganese and iron. Try topping your pancakes with your favorite nut butter for added protein or use 2 tablespoons of fruit preserves instead of syrup.
When to flip a pancake
Once you have added the batter to the pan, you should wait until the surface of the pancake is covered with bubbles that have popped more or less all over the surface, not just around the edges. The outside edge of the pancake should also have firmed up and turned darker like in pictures 5 and 6 below.
Here is a collage showing a pancake as it cooks so that you know what to expect and when your pancake should be flipped.
Once it looks like the pancake in picture 6, get your spatula and gently flip it. Be sure to use a spatula big enough to support the entire pancake. You then just need to continue cooking for a few minutes until that side has turned golden brown then remove it from the pan.
Patience is key and if you wait until they are bubbly like this on top your pancakes will be perfectly light and fluffy inside.
1 cup One Degree Organics Sprouted Spelt Flour
2 Tbsp coconut sugar
1 Tbsp baking powder
1 tsp cinnamon
1/8 tsp salt
1 cup unsweetened almond milk
2 Tbsp coconut oil, melted
2 tsp pure vanilla extract
In a large bowl, whisk together the dry ingredients.
Combine the liquid ingredients in a separate bowl and then add to the dry ingredients. Whisk gently until just combined being careful to not over mix.
Heat a griddle or frying pan to medium-low heat. Once hot, lightly grease and scoop a 1/4 cup of the batter on to the griddle or pan. Flip when bubbles appear on top (approximately 2-3 minutes). Cook for an additional 2 more minutes on the other side until golden.
Serve immediately or keep warm in a 200 degree F oven until ready to serve. Top with cinnamon, a drizzle of maple syrup and fresh berries.
Healthy Pancakes For One
Heat the butter and oil in a non-stick frying pan. Serve with sugarfree pancake syrup.
Easy Homemade Whole Wheat Pancakes Recipe So Delicious Whole Wheat Pancakes Wheat Pancake Recipe Pancake Recipe
The whole grains that are high in fiber specifically can help possibly lower.
Healthy pancakes for one. Some people commented that these pancakes dont make a big enough batch. Whatever Your Challenge LEggo And Get Your Wins Where You Can With Eggo – Learn More. Add 1 small banana sliced up and 2 tablespoons cocoa powder.
12 cup spelt flour. Add 12 cup blueberries after mixing in the soda stir till well distributed. Shift healthy blueberry pancakes.
Drizzle over some maple syrup or honey and serve with berries. In my experience theyre enough for 2 people so double the recipe if youre making for more. Roughly half of the fat in pancakes is from saturated fat.
Add 14 cup sugarfree applesauce and 12 teaspoon cinnamon. Making healthy pancakes from scratch can be as simple as swapping all or half of your white flour for one made from 100 percent whole grains says Gans. Take a non-stick pan and heat oil or butter over a medium flame.
Fry each side for about 2 minutes or until golden brown. Ad Eggo Recipes Are Your Secret Weapon To Win Back Mornings – Visit The Official Eggo Site. Dollop a third of the mixture into the pan and cook on each side for 1-2 mins or until golden brown.
These healthy oatmeal banana pancakes are made without flour and are perfectly sweet with only the banana. 1 t baking powder I use aluminum-free 18 t maca powder optional 12 T Manitoba Harvest Hemp Protein Powder optional 12 c unsweetened almond milk or milk of your choice Syrup topping ideas see below. There is no sweetener in these pancakes because the recipe is intended to be a healthier one and also because whatever you put on them tends to be sweet anyway so it isnt really.
Using white flour is a missed opportunity to get whole grains which have proven health benefits she explains. Ad Eggo Recipes Are Your Secret Weapon To Win Back Mornings – Visit The Official Eggo Site. Whole-Grain Avocado Pancakes One of the keys to a successful day is starting your morning off the right waywith a hearty and healthy breakfast.
Whatever Your Challenge LEggo And Get Your Wins Where You Can With Eggo – Learn More. Healthy Spelt Pancakes for One. A serving of pancakes contains 272 g of carbohydrates or 83 to 12 percent of the amount you need in a single day.
At the same time you add the soda. You can either use a spoon or an ice cream scoop to add the batter to the pan. Repeat with the remaining mixture to make three pancakes.
Flip pancakes over and cook for about 3 minutes more. A serving of pancakes contains 88 grams g of fat and piling on more fat may not work within your meal plan. The recipe is here.
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Easiest Way to Make Alkaline – Blueberry Spelt Pancakes Yummy
Alkaline – Blueberry Spelt Pancakes – Think about topping off a baked pasta or vegetable dish, such as macaroni and cheese, or eggplant parmigiana with some bread crumbs.
Tasty Alkaline – Blueberry Spelt Pancakes recipe and approach is a culmination of the little recommendations I have learned in the last 5 years. Alkaline – Blueberry Spelt Pancakes happens to be a weekend preparing task, which is to state you may need a couple of hours to perform it, but when you`ve got the method down you are able to fry multiple portion at the same time for household picnics or simply to own cold locations to eat from the ice box on a whim.
In this beautiful day, I am going to educate you on steps to make Alkaline – Blueberry Spelt Pancakes DIY with simple ingredients, exactly like Chinese restaurants. My Alkaline – Blueberry Spelt Pancakes recipe is the better on the planet!
I will even show you how to utilize up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for your family!
I attempted applying somewhat less water than usual, which has been recommended elsewhere. It helped a little occasionally, but other occasions, I’d to incorporate more and more water while the quinoa was cooking. Then, the dried quinoa soaked up way an excessive amount of the dressing I added later.
Can I make Alkaline – Blueberry Spelt Pancakes?
Whether you live all on your own or are an active parent, locating enough time and energy to prepare home-cooked foods may seem such as a difficult task. At the end of a stressful day, eating dinner out or purchasing in might experience such as the quickest, best option. But convenience and prepared food can take a significant cost on your own temper and health.
Restaurants often serve more food than you must eat. Several restaurants serve portions that are two to three times larger compared to the advised dietary guidelines. That encourages you to consume a lot more than you’d at home, adversely affecting your waistline, body pressure, and danger of diabetes.
Whenever you ready your own dishes, you’ve more get a grip on within the ingredients. By cooking on your own, you can ensure that you and your loved ones eat fresh, nutritious meals. This assists you to look and feel healthiest, boost your power, support your weight and temper, and improve your rest and resilience to stress.
You can cook Alkaline – Blueberry Spelt Pancakes using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Alkaline – Blueberry Spelt Pancakes:
- It’s 1 cup of Spelt flour.
- It’s 1/2 cup of organic blueberries.
- It’s 2 pinches of Sea salt.
- Prepare 1 of cap full of vanilla extract.
- Prepare 1/4 cup of organic Agave.
- It’s of Grape seed oil.
- Prepare of Spring water.
- It’s of Note: The amount of water used will determine how thick or thin the pancake batter would be and how you prefer your pancakes).
Alkaline – Blueberry Spelt Pancakes instructions:
- Mix Flour, sea salt, vanilla extract and a teaspoon of grape seed oil in bowl..
- Lightly coat pan with grape seed oil over medium heat..
- Place blue berries in mix and lightly stir. Pour batter in pan and brown on both sides..
It’s cheaper to consume fast food than Alkaline – Blueberry Spelt Pancakes
Initially view, it may seem that ingesting at a fast food restaurant is less costly than building a home-cooked meal. But that’s seldom the case. A examine from the College of Washington School of Community Wellness revealed that folks who prepare in the home generally have healthiest overall diets without larger food expenses. Another examine unearthed that regular house cooks spent about $60 monthly less on food than those that ate out more often.
I do not learn how to make Alkaline – Blueberry Spelt Pancakes
- If you’re discouraged by the prospect of organizing a home-cooked meal, it’s essential to consider that cooking is not an correct science.
- It’s generally perfectly OK to miss an element or substitute something for another Alkaline – Blueberry Spelt Pancakes.
- Look online or purchase a basic cookbook for simple formula ideas.
- As with such a thing, the more you make, the higher you’ll become. Even though you are a complete novice in your kitchen, you’ll soon master some quick, balanced meals.
What recipe must I take advantage of for Alkaline – Blueberry Spelt Pancakes?
Natural oils like canola, vegetable and peanut fat have larger smoke items, creating them well suited for frying chicken. Learn more about selecting the best fat for frying.
What must and mustn’t be achieved when cooking Alkaline – Blueberry Spelt Pancakes
- Ensure every thing is icy in a sealable pot or bag.
- Beef in particular must be properly wrapped.
- Make bread straight from freezer, anti-waste strategy urges.
- Know that any such thing that’s a top water content, like lettuce, will not be the exact same following being freezing and then defrosted.
- Try to freeze every thing when at their freshest. Defrost beef completely before preparing, but other things such as for example bread for toasting could be baked straight from the freezer.
- Never refreeze fresh beef that’s been icy and then thawed – you can, nevertheless, freeze cooked meat that has been icy when raw.
- Make sure the fridge is not packed so whole that air can not circulate.
Strategies for getting started!
Start with fresh, balanced ingredients. Baking sweet treats such as for example brownies, cakes, and cookies will not help your health or your waistline. Similarly, adding an excessive amount of sugar or sodium may transform a healthier home-cooked supper into an harmful one. To make sure meals are great for you along with being tasty, start with healthy substances and taste with spices rather than sugar or salt.
Stock on staples. Ingredients such as for example rice, dinner, olive oil, herbs, flour, and inventory cubes are basics you’ll probably use regularly. Maintaining beers of tuna, beans, tomatoes and bags of freezing greens available can be useful in rustling up rapid dishes when you’re pushed for time.
Give your self some leeway. It’s ok to burn the grain or over-cook the veggies. After a few tries it can get simpler, quicker, and nicer!
Spelt Pancakes – Dairy Free – Video Recipe
I seem to have developed a decidedly healthy infatuation, something which flashed through my consciousness like a crisp spring morning and makes a welcome change from trying to un-develop decidedly unhealthy infatuations, yes, I’m looking at you 81% cocoa dark chocolate. I realised just last week, as though it were hidden in plain sight, that every. single. time. I’ve used flour on this blog, it’s been spelt. That’s 18 months of exclusive spelt usage. Whilst sorting out my recipe categories I’ve even had to add a ‘spelt’ recipe category due to it’s proliferation. And here we are again, this time talking about spelt pancakes
It’s not as though I set out on a crusade of spelt based propaganda, or that I made a conscious decision never to use anything other than spelt. But in that time I’ve become quite familiar with this avuncular member of the grain world, and he’s a very personable chap, although slightly cranky and irritable, which are surely the signs of a noble character. He politely requests to be treated gently and with respect, and upon doing so you shall be rewarded with baked creations that are beautifully non-burdensome. However, should you cross him, then you can expect spelt to live up to all of the worst nooks of his reputation.
Why oh why?
This love of spelt comes from an indefinable sense of appreciation that I can feel within me, but not necessarily able to put my finger on. Call it intuition. The opposite of the prevailing modern way of thinking that requires scientific evidence to prove the qualities of a substance exist before anyone is allowed to actually believe it or profess it out loud. As if just preferring something, or having an opinion that’s not based on scientific facts and laboriously produced papers is an outrageous and wild suggestion.
Of course, people wearing white coats have produced literature and statistics that prove spelt is good for you, but I know that I simply get more enjoyment out of eating spelt products, without having to refer to any graphs. Spelt is just lighter, it feels as though it weighs less heavily upon my body when consumed, as if the requirements it makes of my ebbing life force are minimal, hence allowing a smidgen more energy to be devoted to something more enjoyable than the digestion process (note: I said digestion, not eating).
Spreading the love
During the process of creating and disposing of* many un-bloggable creations, I’ve also learned a lot about dealing with spelt. With that fact in mind I’ve decided to spread some spelt-based love around by doing a run of recipes for you, specifically targeting this noble grain.
The internet in all it’s group consciousness holds forth varying levels of information and recipes about this grain, but it’s time that someone got all of the basics in place and I’m happy to take care of this. If there’s any spelt recipes you want to see on this blog, then I would truly love to hear from you and I’ll get busy on your behalf.
Spelt pancakes… at last
I should have done this years ago. Really. Spelt pancakes are such a simple recipe to do. There’s not many ingredients required to make pancakes and they’re quite forgiving, so as long as you’ve got eggs, milk and flour and it’s runny, you’re probably going to end up with something that resembles a pancake once you stick it in a hot pan with a little fat. They’re also infinitely versatile because you can use any type of milk to make them, all you might find is a slight change in flavour, but seeing as most people are slathering these with sweet topping you probably won’t even notice.
But enough of the whys and whens, the fact is that I have made them, and these spelt pancakes are here for your enjoyment, in perfect time for Shrove Tuesday, which is only 11 months away… enjoy!
Spelt Pancakes – Dairy Free Option
Takes 10 minutes
Uses a whisk and a frying pan
PDF recipe card to download or print
125g white spelt flour
pinch of salt
2 medium eggs
180ml oat milk , or any other dairy free option (or even cow milk!).
75 ml water added to the milk (255ml total liquid)
Coconut oil to cook
Mix the oat milk and water together in a glass or jug.
Add a little bit of the milk/water liquid to the flour and whisk it in throughly, until you have a smooth paste again. Add a little more liquid, bit at a time, making sure it all gets mixed into the paste before adding any more. Each time you add some liquid you will get a progressively smoother and looser batter. If you add it too quickly, or don’t mix it in enough, you will end up with a lumpy batter, so it’s better to add smaller amounts at a time. Once you’ve added half of the liquid you can start adding it in larger quantities.
Heat a frying pan for 5 minutes over a medium-low heat and add half a teaspoon of coconut oil. Pour enough batter into the pan cover the base once you’ve swirled it around. Cook until browned slightly then flip and cook the other side, then serve with toppings of your choice, such as maple syrup, bananas, sugar and lemon, nutella, or salted dark chocolate and peanut butter sauce, a recipe which I’m working on now, so hopefully coming this way soon!
You’ll find this recipe, along with more of your favorite Plant-Strong recipes and many more new recipes (for the standard Engine 2 diet as well as the Engine 2 Seven-Day Rescue Diet) in the Plant-Strong Meal Planner. With access to hundreds of customizable recipes (Cooking for one? Great! Need some leftovers? We’ve got you covered too!), printable grocery list and grocery delivery in select markets, you’ll wonder how you ever planned meals without it – and all for less than $2 a week!
2 tablespoons baking powder
4 tablespoons ground flaxseed (also sometimes labeled “flax meal”)
3 ½ cups low fat soy or almond milk
4 tablespoons unsweetened applesauce
2 tablespoons maple syrup
1 tablespoon vanilla extract
1. Whisk the flours, baking powder, flax meal and salt together in a large bowl. Combine the wet ingredients in another bowl. Form a well in the center of the dry ingredients and add the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very thin, but it will thicken.
2. Let the batter rest for 15 minutes (spelt flour takes a little longer to absorb the liquids). If you don’t wait, your pancakes won’t be as crisp!
3. After the batter has rested, fold in the blueberries. Heat a dry, nonstick skillet (ceramic-coated skillets work especially well) until a drop of water dances on its surface. Ladle a large scoop of batter into the pan. Several pancakes can be cooked at once if you’re using a large skillet.
4. Cook until the batter begins to bubble and the bottom of the pancake is golden. Flip and cook on the other side until both sides are golden.
Baking with Ancient Grains
Nutrient rich and loaded with complex flavor, ancient grains add a fun, wholesome twist to baking. These seeds and cereals — many of which predate modern wheat by thousands of years — make for fantastic baking flour.
In fact, several ancient grains are versatile enough to substitute into many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with the flour from one of eight ancient grains. The results were delicious. Some recipes came alive with a complete substitution: 100% ancient grain, 0% all-purpose flour. Others worked best with a 50% or 25% substitution. Which will you like best?
Amaranth flour is versatile, full of whole-grain nutrition, and enhances the flavor of many recipes. Naturally gluten-free, it contains all nine essential amino acids and lysine, a protein missing in most grains. Amaranth is a good source of iron, magnesium, and phosphorus.
- Flavor: Earthy and peppery.
- Texture effect: Tender in small amounts dense in larger quantities.
- Works best in: Pancakes and quick breads.
- Gluten free: Yes.
How to incorporate amaranth flour into your baking
As with many ancient grains, amaranth flour is versatile enough to substitute into many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with amaranth flour. The results were delicious. Some recipes came alive with a half-and-half substitution: 50% amaranth, 50% all-purpose. Others worked best with amaranth at 25%. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog »
Amaranth in Pancakes
We really like the flavor of 50% amaranth and 50% all-purpose flour. The pancakes are fluffy and more tender than those made with all-purpose flour alone. If you're feeling adventurous, substitute up to 100% amaranth, though that amount yields a real punch of flavor.
We also liked: Spelt
Amaranth in Scones
Substituting 25% yields a tender, crumbly texture in scones. The mild amaranth flavor adds some complexity without overwhelming other flavors. Substituting amaranth 100% yields a denser scone with a much grittier bite and a nutty, almost peanut butter-like flavor.
We also liked: Kamut
Amaranth in Cinnamon Bread
Cinnamon bread demonstrates that amaranth inhibits breads' rise. A yeast loaf baked with 25% amaranth flour is acceptable, but loaves using 50% amaranth flour or more are incredibly dense and barely rise. If you're determined to make a yeast loaf that's more than half amaranth flour, add a little extra water and prepare for a heavy loaf.
We also liked: Kamut or Spelt
More great amaranth recipes
Gluten-Free Amaranth Almond Bars
No-Knead Amaranth Honey Nut Bread
Morning Glory Breakfast Cookies
Barley flour is exceptionally high in fiber and low in starch, making it one of the lowest glycemic index (GI) grains you can use. With three times the soluble fiber of oats, it's a delicious, nutty-tasting way to add nutrition to baked goods.
- Flavor: Subtly sweet and nutty.
- Texture effect: Often moist in small amounts crumbly in larger quantities.
- Works best in: Pancakes and quick breads.
- Gluten free: No.
How to incorporate barley flour into your baking
As with many ancient grains, barley flour is versatile enough to substitute for all-purpose or whole wheat flour in many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with barley flour. The results were delicious. Some recipes came alive with a complete substitution: 100% barley, 0% all-purpose flour. Other recipes worked best at 50% or 25% barley. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog »
Barley in Pancakes
You'll love the extra-fluffy pancakes you'll make using 100% barley flour. Barley adds a touch of sweet nut-like flavor, which gives these breakfast cakes a bit of sophisticated taste.
We also liked: Spelt
Barley in Banana Bread
Banana bread made with 50% barley flour has the ideal balance of banana, spice, and nutty flavors. It's also deliciously moist, and rises well. A 100% barley flour loaf sinks a little, and is tough, dense, and gummy — although the flavor continues to shine.
We also liked: Quinoa
Barley in Muffins
Muffins made with 50% barley flour are lofty and domed, and just as tasty as they are beautiful. Moist and tender, they perfectly highlight the sweet, nutty flavor of barley. For a muffin with even more flavor (but a flatter, denser texture), substitute barley flour 100%.
We also liked: Quinoa
Buckwheat flour is hearty, gluten-free, and a good source of magnesium, copper, and dietary fiber. We enjoy its health benefits, but also turn to it again and again for its bold, nutty flavor.
- Flavor: Bold, toasty, and rich.
- Texture effect: Moist and tender in small amounts chalky in larger quantities.
- Works best in: Pancakes and quick breads.
- Gluten free: Yes.
How to incorporate buckwheat flour into your baking
As with many ancient grains, buckwheat flour is versatile enough to substitute for all-purpose or whole wheat flour in many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with buckwheat flour. The results were delicious. Some recipes came alive with a full substitution: 100% buckwheat, 0% all-purpose flour. Others worked best at 50% or 25%. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog »
Buckwheat in Pancakes
We found a 50% buckwheat and 50% all-purpose flour combination the most appealing. You'll enjoy buckwheat's distinctive flavor in a fluffy, moist pancake. At 100% buckwheat, pancakes will be dry and somewhat sandy, with assertive buckwheat flavor.
We also liked: Quinoa
Buckwheat in Scones
Scones made with 25% buckwheat flour will be moist and tender, and have delicate buckwheat flavor. Beyond 50%, scones will have a pronounced "grassy" note, and chalky texture.
We also liked: Kamut
Buckwheat in Muffins
Substituting buckwheat flour 25% in muffins seems to yield the best results: muffins are moist yet light in texture, with enjoyable buckwheat flavor. As you increase the amount of buckwheat beyond 25%, muffins become drier and chalkier.
We also liked: Quinoa
Kamut flour, a good source of protein and dietary fiber, contains some gluten. Kamut, the commercial name for Khorasan wheat, is an ancient variety of durum, with a grain twice the size of modern-day wheat.
- Flavor: Rich and buttery.
- Texture effect: Light and tender in small amounts verging on crumbly in larger quantities.
- Works best in: Scones, quick breads, and muffins.
- Gluten free: No.
How to incorporate Kamut flour into your baking
As with many ancient grains, Kamut flour is versatile enough to use in many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with Kamut flour. The results were delicious. Some recipes came alive with a half-and-half substitution: 50% Kamut, 50% all-purpose. Others worked best at 25%. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog »
Kamut in Cinnamon Bread
A 50% Kamut flour substitution in cinnamon yeast bread creates a loaf with a beautifully buttery, tender, and moist interior that's almost croissant-like. While rising nearly as high as an all-purpose loaf, and offering superior flavor, a 50% kamut flour yeast loaf does demand about a tablespoon of additional water. A 100% Kamut loaf is denser and may crumble a bit correct this a bit by adding more water.
We also liked: Spelt
Kamut in Scones
Kamut's buttery flavor really enhances scones made with 50% Kamut flour and 50% all-purpose flour. It also lends them tenderness not apparent with 100% all-purpose flour. Although 100% Kamut scones have wonderfully rich flavor, they're also dense and crumbly.
We also liked: Spelt
Kamut in Banana Bread
A 50% Kamut/all-purpose flour banana bread is moist, with mild, sweet whole-grain flavor. A 100% Kamut loaf is somewhat astringent, with a slight sandy bite to it.
We also liked: Barley
Millet flour is packed with nutrition for flavorful, healthier baked goods. Naturally gluten-free, it adds mild flavor to both sweet and savory recipes. You might recognize whole millet: some cuisines use the small yellow seed in cooking, and it's typical in many bird seed mixtures, as well.
- Flavor: Sweet and corn-like.
- Texture effect: Cornbread-like in small amounts sandy in larger quantities.
- Works best in: Muffins and quick breads.
- Gluten free: Yes.
How to incorporate millet flour into your baking
As with many ancient grains, millet flour is versatile enough to use in many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with millet flour. The results were delicious. Some recipes came alive with a half-and-half substitution: 50% millet, 50% all-purpose flour. Others worked best with 25% millet flour. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog »
Millet in Pancakes
Pancakes made with 50% millet flour are light and fluffy, with sweet, corn-like flavor. A 100% millet batter is rather difficult to work with, so while we like the flavor of the finished pancakes, their texture is quite dense.
We also liked: Spelt
Millet in Scones
With perfectly tender texture and sweet flavor, our favorite millet scones are those made with 25% millet flour. We find a 25% dough is easier to work with than the wetter doughs made using 100% or even 50% millet flour. These higher-substitution scones are also dry and dense.
We also liked: Kamut
Millet in Cinnamon Bread
Cinnamon bread made with 25% millet flour is light and fluffy, just like our favorite all-purpose yeast loaf, with added sweetness from the millet. A loaf made with 50% millet flour doesn't rise quite as high, but is almost as soft and moist. Tip: Mix in water gradually millet tends to absorb less.