The BEST healthy waffle (or pancakes – your choice) recipe! These healthy spelt waffles are super quick and easy to make, and are super fluffy! They make the perfect weekend breakfast with family and you can make extra to freeze for the week! Just pop them in the toaster to warm up and you have an easy weekday breakfast in minutes!
Nothing says Saturday mornings more around my house than a big batch of waffles or pancakes. My family goes nuts for it! The other day I saw this super cute heart-shaped waffle maker online and I just couldn’t resist getting it! Valentine’s day is close and I could picture their little faces as I handed them heart-shaped waffles for breakfast! Had to have it!
I started to search around for a healthy waffle recipe and couldn’t really find one. So it was time to do a little experimenting and create a recipe that was easy and packed with healthier ingredients. It was important that the healthy spelt waffles still tasted like the fluffy waffles and pancakes we love.
Instead of traditional white flour, I opted for spelt flour to up the nutrition factor. I also added in some cinnamon for a little kick of flavour. I should note that I used this spelt recipe for waffles, but it can be used interchangeably to make pancakes.
Is spelt flour good for you?
I prefer to cut out white flour as much as possible in our diets since it has little nutritional value. I regularly use almond flour, coconut flour, and spelt flour to replace it in most of my recipes.
Spelt flour has a mild nutty flavor and provides several essential nutrients such as magnesium, iron, and zinc. Spelt can help with digestion, heart health, and even help to maintain your weight. I love the texture that spelt flour adds to these waffles. My kids don’t even notice that they aren’t “traditional” because they are still fluffy and delicious.
Basics for making the best spelt waffles and pancakes
I can’t tell you how many waffle and pancake recipes I have tried over the years only to be disappointed! Let me tell you when I have a hankering for waffles or pancakes, I don’t want to mess around. I want a good reliable recipe that’s healthy enough that I feel good feeding to my family. This healthyspelt waffle recipe is awesome!
Here are a few basic principles for making the batter that will help you get it just right every time!
- MIX THE DRY AND WET INGREDIENTS SEPERATELY
I feel like I say this all the time, but it really does matter to mix the dry and wet ingredients separately, and then mix the wet into the dry to ensure even distribution of ingredients.
- DO NOT OVERMIX THE BATTER
The most likely reason your pancakes don’t turn out is overmixing. I have learned this the hard way by using my kitchen aid out of convenience and then letting the batter mix a little too long. My best advice to avoid overmixing is to use a hand mixer on the lowest speed for 5-10 seconds only, just until the ingredients are combined.
- ALWAYS USE FRESH BAKING SODA (AND BAKING POWDER)
I always have a stash of baking soda lying around as I use it for baking, cleaning, laundry, you name it. A box of baking soda that has been opened and in your pantry for a long time will not do the job of helping your pancakes rise. To combat this issue I now buy this baking soda in a resealable bag for all my baking needs and keep the baking soda in the box I can buy at the dollar store for everything else.
The ultimate secret to fluffy waffles and pancakes
I am so excited to share this secret with you because you will never be disappointed by a pancake or waffle recipe not turning out ever again! The secret to getting fluffy, thick waffles and pancakes every time is separating the eggs!
The egg YOLKS get mixed in with the wet ingredients. But the egg WHITES get whipped up separately until they are a frothy consistency and folded into the batter last gently with a wooden spoon. Adding the egg whites last gives the batter a light and airy texture and the result is fluffy waffles and pancakes!
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Healthy Spelt Waffles or Pancakes
- 1 cup spelt flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 large egg, separated
- 1 cup buttermilk
- 1 tbsp coconut oil, melted & more for frying
- 1 tsp vanilla extract
- In a large bowl, combine the flour, baking powder baking soda, salt and cinnamon. Mix with spoon or whisk and set aside.
- In a medium size bowl, combine the buttermilk (you can make your own buttermilk by adding 1 tbsp white vinegar into 1 cup milk) melted coconut oil, and vanilla.
- Seperate the egg yolk from the egg white. Add the egg yolk into the wet ingredients and stir to combine. Put the egg whites into its own bowl.
- Add the wet ingreidents to the the dry ingredients. Using a hand mixer on LOW speed, beat for 5-10 seconds or until the ingreidents are combined. Do not overmix! Let sit for 5 minutes.
- Using a hand mixer, beat the egg whites on low speed with a hand mixer for about 3 minutes until they are thick and frothy.
- Add the egg whites to the batter and fold in gently with a wooden spoon. Stop when all white streaks have dissapeared into the batter.
- For waffles, preheat your waffle iron and cook according to instructions on your waffle maker. For pancakes, preheat a skillet over medium heat and add a small amount of coconut oil to prevent sticking. Cook approximately 2 minutes per side, until golden brown. You will know its time to flip the pancakes when bubbles start forming on the surface.
- Serve warm with maple syrup. Leftovers can be saved for a couple of days or frozen. Reheat in the toaster for a delicious breakfast on the go or quick snack!