Recipe – Sprouted Spelt Pancakes

Read a cookbook such as Vélochef or The Grand Tour Cookbook, and you will see that many sports nutritionists are moving away from white flour based pasta; turning instead to traditional ancient grains such as spelt and rye. These light and fluffy spelt pancakes are a flavoursome low-GI carbohydrate energy source, as well as being rich in protein.


(Makes 5 large pancakes)
  • 150 grams – Spelt Flour
  • 25 grams – Icing Sugar
  • 150 ml – Milk 
  • 2 Eggs
  • 1 tsp Baking Powder
  • 1/2 tsp Cinnamon


  1. Add all the ingredients to a bowl and whisk together until smooth
  2. Cover and place in the fridge for 2-3 hours
  3. Melt a knob of butter or coconut oil in a heavy frying pan on a medium heat
  4. Spoon in the mixture and flip the pancake halfway through cooking
  5. Enjoy!


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