Make it. Eat it. Love it.
The alarm clock buzzed at 5am and my husband wearily climbed out of bed as I hid my head under the covers shielding the sunrise from my eyes. It was comfy in our large bed and the room was cool with the breeze from our fan. Our dogs laid lazily in their bed barely lifting their little heads to see if it were time to wake up. I didn’t envy my husband one bit that he was about to meet his friends and take a long bike ride through the desert from Be’er Sheva to Mitzpe Ramon. I closed my eyes and drifted back to sleep fully taking over the now empty bed. When I woke a few hours later I was ready to start on the large brunch I had promised to make for the 4 hungry men who would be returning that afternoon from their terribly long bike ride.
I’m not a huge breakfast person but can never turn down a beautiful fluffy stack of pancakes. Weekend mornings and brunches with friends wouldn’t be the same without them. They are that classic breakfast staple that brings a sense of comfort as soon as you smell them cooking on the hot griddle. And, after bike riding for hours through the desert, comfort is exactly what these boys were going to need.
In my post where I made a beautiful cherry pie I spoke about how I am trying to change my eating habits and live a much healthier lifestyle now that I am pregnant and only 4 months away from being a mom. Changing your eating habits is a difficult thing to do after 30 years of life and even harder when you are pregnant and craving certain things like really salty potato chips and sugary ice cream topped with caramel. And, though I think indulging every so often is not only ok but super important, I have learned that I can still have certain things I crave and love without feeling guilty just by tweaking a few things in a recipe, like these pancakes.
Spelt flour isn’t something new. I have been hearing about it for a long time now. It is packed with protein, fiber, and magnesium and with it’s nutty flavor its’ a perfect addition to recipes for breads, pastas and of course pancakes. I combined this ancient grain with whole wheat flour in place of the all purpose flour my normal pancakes are made out of. Agave syrup and coconut oil replaced the sugar and butter and buttermilk helped to create fluffy, hearty and comforting pancakes. Aside from being healthy, these were super delicious and gave you that sense of comfort you expect from classic pancakes and something you wouldn’t mind serving your family on Sunday mornings.
I tend to like my pancakes fluffy and packed with chocolate chips or bananas and smothered in maple syrup. Since stone fruit is in season I opted to leave out the fillings I love in my pancakes and instead top them with golden caramelized peaches. The peaches were also made using a bit of coconut oil and agave syrup in place of butter and sugar. Hesitant but optimistic as to how they would turn out, I was happy to see they were golden and beautiful with a thick caramel syrup covering them. The sweet sticky peaches played off the light nutty spelt pancakes and were such a perfect accompaniment.
|Spelt Pancakes with Caramelized Peaches||
I want to take a moment and thank Andrea from The Kitchen Lioness and CJ from Food Stories for nominating me for the Food Stories Award, which is an award given to one blogger every month for excellence in story telling. It is so nice to know that you are all enjoying my posts as they have become more of just recipes but a personal diary as well! In order to be considered for the award I need to share a random fact about myself and nominate 5 other bloggers.
Random fact: Next to cooking my, I have a deep passion for music.
Bloggers (I wish I could nominate all of the wonderful blogs I love and follow!):
Nami at Just One Cookbook
Monet at Anecdotes and Applecores
Maya at Foodiva’s Kitchen
Russell at Chasing Delicious
Maggie at Kitchie Coo