Comfort foods can help lighten our minds of the troubles we might go through if we ever had to use our food storage to get by. One thing my wife is addicted to, and most other women, is chocolate anything. Having this in mind, I decided to work up a chocolate pancake recipe for the current WonderMill Challenge that I am participating in (which I hope to get some cash from). I found a chocolate whole wheat pancake recipe on Food+Fun=Life blog that looked delicious.
After trying her recipe, I decided to make some I made some big changes. I added an egg, used spelt flour (freshly milled at a fine setting), and used a baking powder / baking soda combination instead of 4 teaspoons baking powder. I really liked the taste and texture that I got and I think the spelt flour tastes better than whole wheat flour with chocolate, plus spelt is better for you.
These pancakes disappeared super quick and are now our family favorite, it tastes a bit like chocolate cake. We have been topping them with a vanilla sauce found at the Food+Fun=Life blog, she also has a peanut butter sauce there that I would like to try also. Here is my pancake recipe below.
One of my goals in my food storage is to have, and learn to use, a wide variety of different whole grains in my food storage. I now have a few 5 gallon buckets of Spelt Wheat and baked quite a few recipes with it. So far I have found spelt wheat to work great for pancakes and cookies and I hope to explore some new foods this spring and summer with it.
Spelt is much lower in gluten than whole wheat and also much higher in protein and other nutrients. It is considered an ancient grain like KAMUT but it has a has quite a different taste and grinds up much finer than KAMUT wheat. Spelt wheat will store 30+ in good conditions, just like whole wheat.
Because spelt is lower in gluten than whole wheat it can be tougher to use for making yeast breads by itself, loaves may come out much denser than normal. The plus side to being lower in gluten is that spelt is easier on your tummy and many people who are gluten intolerant can eat spelt with out the side effects they get from other wheat products.
Spelt not only works great in non-yeast-ed baked goods by itself but it is also a great wheat to combine with other whole grain flours. Chef Brad created a whole grain flour mix called WonderFlour to replace all-purpose flour in most recipes. He sells pre-packaged WonderFlour but you can also make your own with a good grain mill, click here to see the video for making WonderFlour. I found out about WonderFlour while taking the Grain Mill Wagon Challenge and it was fun to play with.
I have recently started getting into using spelt flour more because I have about 200 pounds spelt grain in my food storage right now. I found this great YouTube video off a Pinterest pin by Jeff the Chef that looked good. I had some extra time at lunch and whipped them up, what a great recipe. It is not 100% spelt flour but it only has a little white flour so it is mostly healthy for you, unless you drowned it with syrup like my wife does (“would you like some pancake with that syrup?”).
This spelt pancake recipe would be great for adding fruit to or topping with a fruit compote. I hope Jeff shares some more great videos on his YouTube channel. Watch Jeff’s spelt pancake video below or at YouTube.
I made some very slight changes from the original in the recipe shown below. I just don’t buy small eggs and if I told you to use a pinch of salt you would ask me how much salt is a pinch of salt, so I have adjusted it accordingly. I also opted to use all spelt flour because I know spelt grain stores well in my food storage and white flour does not, it still tastes great without the white flour.