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“These pancakes and fluffy, delicious, and easy to digest. Regular wheat makes my stomach hurt and, for some reason, makes me spacy and lethargic. The spelt flour is a great substitute for the highly hybridized wheat flour. Hopefully, others with similar wheat sensitivites like mine can enjoy a great pancake without having to suffer afterwards.”
4 large pancakes

Ingredients Nutrition

  • 1 34 cups spelt flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 14 teaspoon salt
  • 1 egg, slightly beaten
  • 1 12 cups oat rice or 1 12 cups milk
  • 3 tablespoons cooking oil


  1. In a large bowl, stir together flour, sugar, baking powder, and salt. In another small bowl, mix with a fork the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (still lumpy).
  2. Heat a skillet on medium heat and grease the pan with a little oil or butter. Add the desired amount of pancake batter and wait for the bubbles to arise. When the bubbles cover the whole surface of the pancake and the opposite side is golden brown, flip the cake and cook the other side till it's done.

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