Last updated on September 12th, 2019 at 05:15 am
I’ve been in a breakfast state of mind of late working on a little project and I couldn’t resist the idea of these spelt buttermilk pancakes with glazed mandarin once they popped in to my head. A simple and healthy buttermilk pancake brought to life with sweet glazed mandarin and pops of tart blueberry.
I’ve been a Solo Sally these last few days with the Husband and the Elf interstate visiting family. While they have been larking in the warmer weather the Dane and I have been scheduling walks between deluges and comforting ourselves with couch cuddles and way too much Netflix. We have also been playing up a storm in the kitchen. While we miss our other half – I find the Dane in the Elf’s room each morning – we have been busy creating, photographing and testing. The Dane isn’t much chop behind the lens but she is so supportive from her hidey-hole under the kitchen table you can’t help but include her in the process. These spelt buttermilk pancakes with glazed mandarin are Great Dane approved.
WHAT IS SPELT FLOUR?
Spelt is one of the world’s most ancient grains and is native to Iran and parts of Europe. Spelt was one of the first species of wheat ever used to make bread and is also known as farro or dinkel. It has a tougher husk than wheat which keeps in all the good stuff.
Spelt has a lovely, nutty flavour not unlike to barley. It is popular these days thanks to its higher levels of fibre, protein, vitamins and minerals. It’s also easier to digest and lower in gluten. But NOT gluten-free.
MIX IT UP WITH MANDARINS
We are blessed to have an abundance of fabulous produce in the Hills and on my last visit to the organics store I bought some amazing tangelos. Gorgeous orange bell-like fruits to tickle the imagination and get the proverbial juices flowing. The thing with tangelos is…they taste like oranges. Wonderful sweet juicy oranges, but oranges nonetheless. I was expecting…something else. For these buttermilk pancakes I wanted something a little different – if you’re going to cook a gorgeous Sunday pancake brunch, let’s do this right.
Mandarins, I think, are a completely undervalued fruit. Sweet, juicy and let’s be honest, so much easier to eat than oranges. If you haven’t tried mandarin juice, do, it is just that little bit different and such a sweet change to regular orange or apple.
MAKE IT YOUR OWN
For this spelt buttermilk pancakes with glazed mandarin recipe, I kept the pancakes simple to allow the fruit to shine. Having said that, playing with your food is half the fun so a dash of vanilla in the batter or perhaps a handful of coconut couldn’t fail. But for this base recipe, I created a simple buttermilk batter making sure to keep the sweetness tempered so the final dish had a nice balance. Again, if sweet is your poison add a little more sugar. If you haven’t made vegan buttermilk, it is a cinch – I’ve included the instructions below and if you’re not dairy-free regular buttermilk is available at most stores. Buttermilk gives pancakes a slight tartness and is completely yum.
While I don’t do cooked breakfasts often, these spelt buttermilk pancakes with glazed mandarin could change a girl’s morning pattern. Especially if said girl could still have her giant jar of soy iced coffee in the morning. Pancakes and coffee could definitely change a girl’s morning. Slightly tart spelt buttermilk pancakes with just warm mandarins and syrup, sweet pops of blueberry and creamy coconut yoghurt…yes, that could indeed change a girl’s morning. Enjoy.
Spelt Buttermilk Pancakes with Glazed Mandarin
- 1 and 1/2 cups white spelt flour
- 1 1/2 tablespoons coconut or unprocessed sugar
- 1 tbsp baking powder
- pinch sea salt
- 1 1/2 cups vegan buttermilk up to 1 and 1/2 cups almond or soy milk and 1 and 1/2 tablespoons apple cider vinegar
- 2 tablespoons vegan butter spread
- 1 - 2 mandarins peeled and segmented
- 1/2 cup water
- 2 tablespoons coconut or unprocessed sugar
- Blueberries and coconut yoghurt to serve
- To make vegan buttermilk add 1 tablespoon of apple cider vinegar in to a measuring cup and fill to a cup with soy or almond milk. Pour mixture in to a small bowl. Repeat the process with a 1/2 tablespoon of vinegar filling to a half-cup measure with milk. Set the 1 1/2 cups of buttermilk aside for 10 minutes.
- To make the pancakes, sift together the dry ingredients in a large bowl.
- In a separate bowl, whisk together the buttermilk, melted butter and flax egg.
- Add the wet mix to the dry and stir until just combined. Lumps are fine.
- Heat a large pan on medium heat and grease lightly with butter. Spoon a few tablespoons of batter on to the pan to make pancake rounds and cook until bubbles appear on the top and the sides lift.
- Flip and cook for another 2 - 3 minutes.
- Repeat with remaining batter, keeping the pancakes warm in a warm oven.
- To make the mandarins, place the water and coconut sugar in a small pan and heat to a simmer. Add the mandarins and continue on the heat until the syrup thickens. Remove from heat.
- To serve, place 2 - 3 pancakes on each plate, spoon over mandarins and glaze, scatter with blueberries and serve with a good dollop of coconut yoghurt.
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