Fluffy Vegan Spelt Pancakes

a stack of pancake with blueberries and a jar of syrup.

A simple and uncomplicated fluffy vegan spelt pancake recipe perfect for Sunday breakfast. Spelt flour give these pancakes a delicious and slightly nutty flavour. Top with fresh summer fruits and pure maple syrup.

Course Breakfast

Cuisine American, Canadian

Keyword vegan spelt pancakes

Prep Time 10

Cook Time 8

Resting Time 5

Total Time 23

Servings pancakes

Calories 221kcal

Author Heidi Richter

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
⅛ 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. ⅓ 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

Substitutions: If you can't find arrowroot power, use cornstarch or an egg replacer powder in a 1:1 ratio. I have used Ener-G Egg Replacer and find it to be a superb replacement, especially for these pancakes.

Equipment Note: If you don't have a non-stick pan, use a small amount of vegetable oil in your pan before dropping the batter.

Storage: these pancakes freeze very well. Place square of parchment between each pancake so they don't freeze together, then place them inside an airtight freezer safe bag or container. To defrost, place a pancake in the toaster until toasted, and heated throughout.

Nutrition