Spelt Pancakes

Fluffy, nutty and vegan pancakes without bananas or other ingredients that have no place in pancakes.

Spelt is a low gluten ancient grain that can replace up to half of the regular (all-purpose) flour in recipes that do not require gluten (i.e. bread will not rise as much). The taste is a bit nutty, similar to whole wheat flour. Instead of eggs, a combination of acid (vinegar) and soda provides the leavening.

Recipe

Print Recipe

Spelt Pancakes

Vegan and fluffy pancakes

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Pancakes, Vegan

Author: alisonmacdonald

Ingredients

• 1/2 cup flour
• 1/2 cup spelt flour
• 1 Tbsp sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 pinch salt
• 1 cup plant based milk (soy, almond, oat)
• 1 Tbsp white vinegar
• 1 tsp vanilla paste
• 1 Tbsp canola (or neutral flavoured oil)

Instructions

• Sift together flours, baking powder and soda, sugar and salt
• In a separate bowl, whisk together liquid ingredients
• Stir liquid ingredients into the dry ingredients and stir until just mixed
• Leave batter to rest for several minutes
• Heat a medium frying pan over medium heat. Lightly oil the pan
• Pour ~1/4 cup batter for each pancake and cook until set around the edges and bubbles form. If you are using berries, add them at this point. Flip and cook for another minute or so.
• Serve warm with buckets of maple syrup

Notes

1. Spelt flour can be replaced with all regular  flour for a fluffier result.