Ingredients:
- 1 1/4 cups spelt flour (kamut flour can also be used)
- 1/2 tsp sea salt
- 1/2 to 3/4 cup homemade nut milk (see recipe) (warm water can also be used)
- 1 tsp. grape-seed oil
- 1/2 cup chopped green onions
- More flour to work with
+ grape seed oil for skillet
Equipment:
- Skillet
Method:
- Mix spelt flour and sea salt (make sea salt fine if coarse).
- Add warm water slowly, stopping to mix for the correct dough texture.
- Knead the dough for one minute, just enough to smooth out the dry spots.
- Cover in plastic wrap or in a dry clean glass bowl and cover with a tea towel or light cloth.
- Keep covered for 15-30 minutes.
- Once the dough is ready prepare a counter with spelt flour
- Powder your hands with spelt flour.
- Remove a ball and begin to press down gently with your fingers.
- Flip over and continue the process creating a circle.
- Continue to press down and flip and create a crust edge as if making a pizza crust.
- Heat a skillet to medium-high heat.
- Add oil to skillet.
- Stretch your dough gently and place on the skillet.
- Allow one side to cook for about 4 minutes and flip.
- Set aside once cooked and eat hot.
Yields 4-5 pancakes
