Spelt Pancakes 
This is a dump and stir recipe that's super easy and fast! All you need is 15 minutes and some yummy syrup!
1 large egg
1 cup organic spelt flour (white or whole grain)
3/4 cup soy or rice milk
1 Tab. natural cane sugar (optional)
2 Tab. olive oil
3 tsp. baking powder
1/4 tsp. salt
1. Mix all your ingredients together while your pan* or griddle is heating on medium. You can mix by hand or with an electric mixer, but only mix until the batter is smooth.
2. To test if your pan has come up to heat, sprinkle some drops of water in the center of the pan, if it sizzles you're ready to go.
3. Use a ladle to pour your batter in the center of the pan.
4. Your pancake can be flipped when bubbles form over the surface of the cake. This should only take about 60 seconds.
5. Once it's flipped take it out after another 40 seconds.
This makes about 6 cakes that are 3 inches in diameter.
When your pancakes are finished top them with maple syrup, apple butter or apple sauce, agave nectar or even your favorite nut butter and jam.
*My preferred choice of pan for this recipe has a nonstick surface. You can use less fat with the nonstick and they seem to cook more evenly from the first pancake to the last. But if your preference is stainless or cast iron you'll need more oil in the pan to keep the cakes from sticking. You'll also want to adjust your temperature as you go since these pans conduct heat at a faster rate.