These Spelt Protein Pancakes combine the nutty flavor of spelt flour with a protein boost, making them a balanced breakfast option. They’re quick to make, fluffy, and ideal for both busy mornings and post-workout meals.
Spelt flour is easier to digest than regular wheat, and when paired with quality protein powder, it creates a satisfying pancake that keeps you full for hours. You can top them with fresh fruit, nut butter, or a drizzle of honey for extra flavor.
Spelt Protein Pancakes
Description
Fluffy, nutrient-rich pancakes made with spelt flour and protein powder for a filling, energizing start to the day. Perfect for a healthy breakfast.
Ingredients
Instructions
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In a large mixing bowl, whisk together spelt flour, protein powder, coconut sugar, baking powder, baking soda, and salt.
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In another bowl, combine milk, egg, vanilla extract, and melted coconut oil.
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Pour wet ingredients into dry ingredients. Stir gently until just combined. Avoid overmixing.
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Let the batter rest for 5 minutes to hydrate the flour.
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Heat a non-stick skillet over medium heat and lightly grease it.
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Pour ¼ cup of batter per pancake onto the skillet.
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Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden.
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Serve warm with your favorite toppings.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 3g15%
- Cholesterol 50mg17%
- Sodium 220mg10%
- Potassium 150mg5%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For vegan pancakes, replace the egg with a flax egg and use plant-based milk.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or toaster for best texture.
