Life Is Like A Dumpling

Fluffy spelt pancakes with greek yoghurt + rhubarb compote

I love lazy sunday mornings, the kind where you wake up wonderfully and blissfully rested in the warmth of your bed. I like to nest, and rarely does such an exciting opportunity present itself on weekday mornings. Not even saturday mornings- just on sunday mornings. It’s my favourite day of the week, because I can use it to productively procrastinate. By productively procrastinate, I mean catching up on sleep (no alarms!!!), having cooking sprees, cleaning sprees, catch-up lunch or coffee dates with friends (an attempt to rejuvenate my social life- today I lunched with my lovely friend Rachel and attended a tea party), and to watch some fun YouTube videos (Jimmy Kimmel vs Ellen Degeneres Nice-Off)And I did most of this in my panda onesie. Score!

Today’s cooking spree = fulfilling my ridiculous craving for pancakes. Big, fluffy, spelt pancakes. Although these aren’t gluten-free, spelt is low-gluten and contains more fibre than most of its other grain cousins. Yum!

Fluffy spelt pancakes
1 cup whole grain spelt flour
1/4 cup rice flour
1/4 plain flour
1 tablespoon light brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup soy milk
1/2 cup Greek yoghurt (I use FAGE Total 0% Greek yoghurt)
3 large eggs
3 tablespoons olive oil
soy butter/butter
Greek yoghurt to top
Sift the three flours, brown sugar, baking powder, baking soda, salt, and cinnamon into a bowl. In another bowl, whisk the eggs. Add the soy milk, yoghurt, and oil. Blend well, and add the mixture to the dry ingredients. Continue to mix until smooth.

Melt the soy butter in a large nonstick pan or skillet over medium heat. Spoon the batter onto the pan, and cook until bubbles begin to appear on the top, and the bottom is cooked and browned. Flip until the other side is browned. While the pancakes are cooking, make the rhubarb compote (or you can make it before/after).

Rhubarb compote
6 cups fresh rhubarb, chopped
1 1/4 cups sugar
1/3 cup water

In a large saucepan, boil the water and add the sugar. Stir to dissolve the sugar, and add the rhubarb. On medium-low heat, let the mixture slowly dissolve. Stir occasionally. Once the rhubarb is completely dissolved and the compote is done, remove from the heat and chill, or serve warm with the pancakes.
Stack the pancakes, and put generous dollops of rhubarb and the Greek yoghurt on. Enjoy 🙂

Image

Pancakes inspired by Bon Appétit
Rhubarb compote also from Bon Appétit

This entry was published on February 10, 2013 at 10:57 pm. It’s filed under Breakfast, Brunch, Desserts, Gluten-free, Vegetarian and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

3 thoughts on “Fluffy spelt pancakes with greek yoghurt + rhubarb compote

  1. What a great combination! I absolutely love spelt flour and rhubarb is a favorite, too!

  2. Pingback: Fluffy Vegan Spelt Pancakes | Life Is Like A Dumpling

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