Spelt. It's home is located in the hippie aisle of the supermarket...it also goes by 'organic foods aisle' or you can probably find its home amongst the Bob's Red Mill products (they are wonderful).
WTH is spelt anyway? Well, it's been around...in the Bible: "Take thoguh also unto thee wheat, and barley, and beans, and lentils, and millet, and spelt, and put them in one vessel, and make thee bread thereof..." Ezekiel 4:9
It's not gluten free but it's a lower gluten source than regular wheat. It's also not treated with chemicals and fertilizers, is not genetically modified and a great whole grain so I guess it's defeated the wheat belly conundrum.So I've started playing around with it in the kitchen. I attempted spelt flour pancakes but they seemed to cook...er burn pretty quickly on one side.
So here's an alternate recipe that makes about 6 pancakes (using 1/2 batter for each):
1/2 cup spelt flour1/2 cup whole wheat flour1/4 cup of cooked oatmeal 1/4 cup cornmeal1 tsp baking powder1 tsp baking soda3 tsp sugar (or honey or agave)1 cup of milk (can use soy, almond, hemp whatever is in the house)
1 tsp vanilla
3 egg whites or 2 TBS flax or chia seeds in water or 1/2 mashed banana or 1 egg
1/4 tsp of salt
Mix everything! Let batter sit for 15 minutes and heat a skillet over medium low heat, spray with non-stick spray and cook on each side 3-4 minutes (depending on your stove).
***If you are lazy and just have spelt flour just replace 1/2 cup in any pancake recipe.***
