These are part 2 because this morning, I added way too much salt into the recipe. As I type this, I am guzzling seltzer water (because we ran out of water in our cooler). But I think I got it this time. The almond meal adds both protein, and some body to the batter.
2 cups of spelt flour
½ cup of almond meal
¾ tsp of salt
3 tsp baking powder
2 cups of room temperature milk (1 1/2 cups for thicker pancakes)
2 room temperature eggs
2 Tbsp coconut oil room temperature (should be in liquid form) or canola oil
1 tsp almond extract
½ tsp vanilla extract
Optional Add-ons - to be mixed in at the end
nuts (any kind)
In a medium mixing bowl, combine spelt flour, almond meal baking powder and salt.
In a separate bowl, whisk the milk, eggs, coconut oil, almond and vanilla extracts together. (if the milk is cold, the coconut oil will solidify. If the milk is cold, stick it in the microwave for a few seconds before starting this combination.
Incorporate the liquids into the dry ingredients. Grease a griddle, and pour out ¼ cup servings. Flip when bubbles form around the edges.
**makes enough to feed both a Petunia and a husband with enough left over for another meal**