Healthy Spelt Pancakes Spread with Almond Butter + Strawberry Slices & Chia Seeds

My sister is in London for an English course and a job placement in a social media company. Having her here is really great, we are going around, visiting nice places and getting a lot of inspirations for food and recipes. London is such a Vibrant place by this point of view and the interest in clean and healthy food is literally blooming everywhere.
Last week thanks to a lovely sunny day we went for a walk to Chiswick (West London) and ended up having a great afternoon tea at le Pain Quotidien. The Belgian chain, well known for serving organic food, has some delicious season specials we couldn t resist. So we had a beautiful Organic spelt & quinoa scone served with ricotta and organic strawberry rhubarb jam and  an Organic chia seed & coconut pudding.

Le Pain Quotidien London Spelt Scone and Chia Pudding
Besides being the foodie blogger behind, she also is the queen of French crepes. She can make delicious and beautiful French pancakes in seconds and so far has been spoiling us with scrumptious breakfasts. Of course, due to my personal influence, her recipes have all turned to healthier options.

Inspired by Le Pain Quotidien summer specials, she made these delicious Organic Spelt Pancakes with Almond Butter & Strawberries sprinkled with chia seeds.

Ingredients (make about 8 Crepes)

  • 2 Eggs
  • 40 g butter
  • 6 Tbsp spelt flour
  • 1 cup of almond milk (or any other milk)
  • 1 pinch of salt
  • almond butter
  • fresh strawberries
  • chia seeds


  1. Sift the flour into a large mixing bowl with a good pinch of salt. Scoop a well in the centre of the flour, then drop in the eggs.
  2. Pour in the milk, whisking gently as you go. Set the batter aside for about half an hour.
  3. Melt some butter for frying. Heat an 18-20cm crepe pan and brush it with a little melted butter. Stir the batter – it should be the thickness of double cream – and pour 50-60ml into the pan. Working quickly, tilt the pan so that the batter runs all over the surface, making a neatish round. The base should be covered in batter, but not quite thin enough to see through.
  4. Let the crepe cook for a minute or so until the underside is golden in patches and comes easily away from the pan.
  5. Spread the pancakes with almond butter, add the sliced strawberry and sprinkle some chia seeds to serve.

About Laura

I am passionate about healthy eating. I have a background and job in media & marketing but my interest in nutrition started in 2009 when I moved to London (from Italy). I enjoy cooking wholesome yet luscious treats for my family and friends and sharing recipes on my blog
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