This is our grandkids’ favorite breakfast!!! I make the batter and my husband makes the pancakes. You can also make them without the chocolate chips if you prefer.
Ingredients
- 1 egg
- 2 T. butter melted
- 1 T. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt Pink Himalayan
- 1 cup spelt flour light
- 1 cup buttermilk
- 2/3 cup semisweet chocolate chips
Servings: pancakes
Instructions
- Beat egg with mixer until fluffy. Beat in remaining ingredients just until smooth. You may have to add a little more buttermilk if it is too thick. Drop by 1/4 cup onto hot greased griddle. Cook until edges start to cook, then flip and cook on other side. Continue with rest of batter. Serve warm with powdered sugar.
Recipe Notes
The buttermilk powder makes a more fragile pancake than the real buttermilk. We like to use the full fat buttermilk.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Nutrition info for 2 pancakes:
399 calories, 19 g. fat, 263 mg potassium, 53 g carbs, 4 g fiber, 29 g sugar, 11 g protein
If you make this without the chocolate chips, 2 pancakes contain: 212 calories, 8 g fat, 263 mg potassium, 29 g carbs, 1 g fiber, 8 g sugar, 8 g protein
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