Have I ever told you how much I love to eat apples at breakfast? There’s something about that combination of sweet and tart that I really love first thing in the morning. I love that they can be comforting, refreshing, and wholesome all at the same time.
The good folks at Foodie have sponsored this post, and they asked me to share some of my favourite apple recipes with you in this here slideshow. Check them out – there are some brilliant bloggers and recipes in there!
Check out 12 Apple-licious Breakfast Recipes!
It’s always pancake time! And today, I’m venturing into the world of strange, alternative flours. Well, they’re not really that strange. It’s probably more strange that we have access to so many, and yet only use wheat flour all the time, right?
I can feel that I’m already over-thinking this. Suffice it to say, I made these pancakes with some spelt flour and they turned out SO WELL, that I may never make an all-wheat pancake again.
My dream pancake has a very specific texture; it’s velvety. You know those pancakes? They’re not floppy, and they definitely have a good body to them, but they’re so tender and soft, it’s like eating a quilt. That’s what I want in a pancake.
Where does the spelt flour come into this? Well, it’s a low gluten flour, you guys. It’s not gluten free, sadly, so not suitable for ceoliacs (but stay tuned, coz I’m working on something for ya’ll!) but for anyone else looking to reduce the gluten in their diet, these would be great!
For realz, though, I do not have any reason to cut out gluten (and I wouldn’t want to), but I will still use spelt in my pancakes. It’s the very lack of gluten that makes them so feather-light. And that beautiful texture, with these maple sauteed apples, and a swathe of amber maple syrup on top? Now THAT is the breakfast of champions.
If you want to start experimenting with different grains, spelt flour is a wonderful place to start. It adds only the mildest nutty flavour to your baking, and can usually be substituted one to one for wheat flour. I highly recommend giving it a try. And hey, if you do make sure you tag me in the photo on instagram! @thesugarhit #thesugarhit because I love to see what you guys are making!
- ½ cup (75g) wholemeal spelt flour
- ¼ cup (40g) plain flour
- 1 tsp baking powder
- ½ tsp cinnamon
- 2 tbsp caster sugar (or regular granulated)
- 2 eggs
- pinch of salt
- ¾ cup (190ml) buttermilk (or ¼ cup yoghurt + ½ cup milk)
- 1 apple per two people
- pinch of salt
- maple syrup
- Place all the flours, baking powder, cinnamon and sugar into a large mixing bowl and stir to combine.
- Separate the eggs, placing the whites into another mixing bowl, and the yolks in with the flour. Add the salt to the whites and set aside.
- Begin to incorporate the yolks into the flour, using a wooden spoon, adding the buttermilk as you go, until you have a smooth, lump free batter.
- Whisk the egg whites and salt until stiff peaks form and place a non-stick pan over a medium heat. Fold the egg whites into the batter, and then cook the pancakes. Two tablespoon sized pancakes will need about a minute and a half on the first side and a minute on the second.
- When all the pancakes are cooked, peel and chop up your apple, and then throw it into the pan with a few tablespoons of maple syrup and cook until just tender. I like to add a pinch of salt to these, but that's optional.
- Serve the pancakes with the sauteed apples, and plenty of extra maple syrup!