Have you ever made a Baby Dutch Pancake? It’s the easiest pancake you’ll ever make, it requires zero effort, but a little bit of patience. I made this healthier Spelt Baby Dutch Pancake version using sprouted spelt flour, but I’ve also tried it with rye flour and GF flours, and it seems to work well too. Spelt is a very easy flour to work with, a simple and much healthier change from white flour. It’s also fairly easy to find spelt flour (usually organic) in most health food stores and many regular grocery stores. If you haven’t tried spelt flour yet, give it a shot, you’ll love it!
Spelt Baby Dutch Pancake
The reason why making a Baby Dutch Pancake is easy is because you don’t need to flip pancakes over a hot stove for an hour. You do require however a cast-iron pan. This is absolutely the secret to making a Baby Dutch Pancake! It can be a regular black cast-iron pan or an enamelled cast-iron pan.
The reason is because you need to heat up the pan empty in the oven ahead of time. Most stainless steel pans would not do well being heated empty for so long and you risk damaging them, so I don’t recommend it.
If you like regular flipped pancakes, check out my Pumpkin Smoothie Pancakes!
Sprouted Spelt Flour
Spelt flour is great, sprouted spelt flour is even better. Why is that? You might start hearing a lot more about sprouted grains in the near future. It’s similar to the reason why we should soak our raw nuts before eating them. The water stimulates the grain/seed/nut the way that it would if that grain/seed/nut would be planted in the soil to grow. It releases all of its energy and nutrients to start growing. By soaking and sprouting, we eat nutrient-rich foods. Simple as that.
I remember also reading some historical story explaining that most flour in the past were unknowingly sprouted because the grains were usually kept close to the mill, which was by a river, and the grains would start sprouting with humidity. These sprouted grains would be freshly milled whole and usually baked within a short time. Imagine how much more nutritious these kinds of breads would be compared to the cheap stuff most people eat!
Baby Dutch Pancake!
Give this Spelt Baby Dutch Pancake a try, it’ll become a weekend favourite for sure! You can top it with fresh organic berries or fruits, and even some whipped cream or coconut cream on special occasions. Drizzle with pure maple syrup, and enjoy as soon as it comes out of the oven. The “puffiness” of it will go down fast, so be ready!
Spelt Baby Dutch Pancake (dairy-free)
A simple but delicious and healthy recipe for a Baby Dutch Pancake made with sprouted spelt flour
- 3 organic free-range eggs
- 1 tsp pure vanilla extract
- 1 tbsp maple syrup
- 3/4 cup nut milk or rice milk
- 1/2 cup spelt flour preferably sprouted
- 1/2 tsp coconut oil
- 1/8 tsp sea salt
In a medium mixing bowl, using a whisk, beat the eggs first until frothy and light. Then add the vanilla, maple syrup, and non-dairy milk. Whisk together.
Add the flour and salt, and whisk until no more clumps are left. Set aside (it'll thicken while waiting).
Put the cast-iron pan (10" diameter) in a 400F oven to warm for about 20-25 minutes.
Be very careful once the pan is hot, use some oven mitts to carefully (but quickly so that the oven doesn't cool down) pull the grill and the pan a bit out of the oven, drop the coconut oil and move the pan around to melt the oil and coat the bottom.
Mix the pancake mixture a bit and pour in the hot pan (you can use a rubber spatula to scrape the sides). Push the grill back and immediately close the oven door.
Bake for about 12 minutes, or until it's golden and puffy.
Remove from oven and serve immediately. Be careful, the pan will be very hot!