Fluffy Vegan Spelt Pancakes
A simple and uncomplicated recipe for fluffy vegan spelt pancakes. Light and pillowy on the inside and crunchy golden brown on the outside; these pancakes are perfect for Sunday breakfast. Spelt is a flavorful flour alternative which gives a lovely crunch factor to these pancakes. This recipe freezes and defrosts well so you can enjoy spelt pancakes throughout the week.
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Why you'll love this recipe
Spelt flour give these fluffy vegan spelt pancakes a slightly nutty flavour. This recipe makes simple and uncomplicated pancakes that are pillowy on the inside and crunchy golden brown on the outside. This recipe yields 8- 4" pancakes, enough to serve three to four, or two very hungry people. Simply half the recipe for a smaller serving.
Thee pancakes freeze really well (instructions for this are below) and defrosting them is easy; I like to make a double batch and freeze half for those mornings when I don't have enough time to make breakfast from scratch.
And if you're looking for an awesome butter-y spread for your waffles, be sure to check out the recipe for European style dairy-free butter recipe; it's simple to make and is perfect for waffles, pancakes, toast, almost anywhere you'd use regular butter.
Ingredients
The ingredient list for this recipe is as follows. Proportions and quantities of each can be found in the recipe card below.
- spelt flour (light or sprouted spelt flour will work)
- aluminum-free baking powder
- organic cane sugar
- ground cinnamon
- sea salt
- arrowroot powder
- unsweetened almond milk or non-dairy milk of choice
- vegetable oil
- vanilla extract
Notes on Arrowroot Powder
Often, pancakes made without eggs can be doughy and or tough. Happily, a few simple ingredients can yield the fluffiest plant-based flapjacks around. Plenty of baking powder and the use of a powdered starch are key.
Basically, after several failed attempts with flax meal or chia, I decided to stick with what tends to work for me: arrowroot powder. It is easy to find in your local grocer or health food store. However, if you can't find arrowroot power, you can use cornstarch or an egg replacer powder in a 1:1 ratio.
How to make this recipe
The method for these vegan spelt pancakes is listed here, however, this is merely a brief overview of the steps involved. For the full list of directions, please see the recipe card below.
STEP 1: First, sift together the flour, sugar, cinnamon, baking powder, salt and arrowroot powder. Then make a well in the centre of the dry ingredients (this is where you will pour the wet ingredients).
STEP 2: Whisk together the almond milk, oil and vanilla.
STEP 3: Then pour the wet ingredients into the dry ingredients and mix just until combined. The batter needs to rest for 5 minutes.
STEP 4: In the meantime, heat a small amount of oil in a skillet over medium heat. Drop a small amount of vegetable oil in the pan (if you're pan is not non-stick). Then drop â…“ cup of batter and smooth it around with the back of spoon to form a nice round.
STEP 5: Cook for about 3-5 minutes on one side, then flip and cook another 3-5 minutes on the other side or until golden brown.
STEP 6: Portion, garnish as desired and serve.
Helpful Tips to Make the Best Fluffy Vegan Spelt Pancakes
- Let pancake batter rest for 5 minutes before dropping the batter in the pan. Resting the batter allows for the gluten strands to develop and trap air- this will help create a super fluffy pancake. Moreover, because spelt does not contain as much gluten as regular wheat flour, resting is key!
- Don't skimp on the baking powder - 4 teaspoons may seem like a lot, but it's key to achieving a super fluffy and light pancake.
- Mix the batter lightly- over mixing will cause the gluten to toughen too much and can result in a lifeless, flat pancake.
- Don't worry about lumps- lumps will naturally dissolve as you allow the batter to rest before cooking.
- Use a small amount of vegetable oil in your pan before dropping the batter, or use a non-toxic non-stick pan if you prefer.
- Make sure your pan is nice and hot before adding the batter. A hot pan will ensure even cooking and rising.
Notes on Spelt Flour and Gluten
While spelt seems like it might be a gluten-free flour, it's not. Spelt flour contains less gluten than regular wheat based flours, but make no mistake, it's not safe for anyone with gluten-intolerance, allergies or celiac disease, etc.
Substitutions
If you can't find arrowroot power, you can use cornstarch or an egg replacer powder in a 1:1 ratio. I have used an egg replacer powder and find it to be a superb replacement, especially for these pancakes.
Light spelt or sprouted spelt flour will work in this recipe in equal measure.
Vegetable oil can be replaced with olive oil, or any other neutral tasting oil of your choice in equal measure.
Storage
Freezing: I regularly make a double batch of these pancakes and freeze half. I like to place a square of parchment paper in between each pancake so they don't freeze together. To defrost, simply pop the pancakes in toaster or toaster oven until heated evenly throughout and the tops are crunchy.
More breakfast recipes
If you like my fluffy vegan spelt pancakes, you may want to try some of my other popular breakfast recipes:
Banana Bread Breakfast Cookies
Vegan Gluten-free Oat & Quinoa Waffles
Fluffy Vegan Spelt Pancakes
Ingredients
- 2 cups spelt flour, (light or sprouted spelt flour will work too)
- 4 teaspoon aluminum-free baking powder
- 2 tablespoon organic cane sugar, or granulated sugar
- 1 teaspoon ground cinnamon
- â…› teaspoon sea salt
- 3 teaspoon arrowroot powder, (see notes for substitutions)
- 1 ¾ cups unsweetened almond milk, or non-dairy milk of choice
- ¼ cup extra virgin olive oil, or any other neutral flavoured vegetable oil
- 2 teaspoon pure vanilla extract
Instructions
- In a medium bowl, sift together the spelt flour, baking powder, cane sugar, cinnamon, sea salt and arrowroot powder. Make a well in the center of the mixture.
- In a small bowl, whisk together the almond milk, oil and vanilla. Pour the mixture into the well of the flour mixture and stir just until moistened—be sure not to over mix. Let the batter sit for about 5 minutes.
- Meanwhile, heat a large skillet over medium heat. Place a small amount of vegetable oil in the pan and swirl it around to coat the bottom (if you use a safe non-stick pan, you can skip this step). Then drop approx. â…“ cup of the batter onto the hot pan and shape into a rough circle using the back of a spoon. Drop more batter as you pan size will allow, making sure to leave an inch between each pancake.
- Cook over medium heat until the edges start to turn brown and the tops form bubbles. Flip and cook until golden brown (about 3-5 minutes a side). Serve warm with fresh fruit and maple syrup.
Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.
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I am not sure if the brand of baking powder makes a difference. I used Bobs Red Mill. These would have been delicious if the powder taste wasn't so incredibly strong. I will try again with just 1 or 2 spoons. Thanks so much for sharing.
Hi Asuet! Yes, if you use tablespoons of baking powder versus teaspoons it would be very overpowering.
I used tablespoons instead of teaspoons! My mistake.
under "how to make this recipe" you omit the baking powder in your explanation
Thank you, Art! I will make that adjustment in the blog text.
Here are the adjustments I made
-I doubled the recipe.
-I added zest of 2 lemons.
-I added 2 eggs instead of arrowroot powder.
-some I made with choc chips and some with blueberries.
- I added some chia seeds and flax meal.
- replaced sugar with honey but ended up adding some sugar too bc they were not sweet at all.
Love the spelt base of these!