Making pancakes with a lower carb content and a lighter gluten load couldn’t be easier. And if it can, then please let me know.
All you do it measure equal parts spelt flour and milk of your choice. I used soya milk, and it also works with cow’s milk. I haven’t tried them with goat’s milk yet. For example, I made 3 thick pancakes with 1 cup of spelt flour and 1 cup of milk.
Mix thoroughly. Heat up a pan with a notch of coconut oil and when it is sufficiently hot ladle in some of your mixture. Wait until the pancake surface which is facing you is just about solidifying before you attempt to flip the pancake, that way there is less chance of splitting it.
Garnish with savoury or sweet toppings of your choice.