These vegan spelt flour pancakes are a hearty and delicious breakfast or brunch idea. These egg-free, dairy-free, pancakes are quick and easy to make. Give them a try if you’re looking for plant-based pancake recipes, like these vegan oat flour pancakes, which are another tasty option.
Ingredients and Substitutions
Spelt flour is made from ground spelt, which is an ancient form of wheat that’s higher in protein and certain nutrients than traditional wheat flour. If you have trouble finding spelt flour at your local grocery store then you can order it online.
I used unsweetened oat milk in these spelt pancakes, but you can use any type of plant-based milk you prefer.
Almond butter acts as a binder in these vegan pancakes. Be sure to use a smooth variety of almond butter with no added sugar or salt.
Maple syrup adds a hint of sweetness to these pancakes. You can substitute agave or omit the maple syrup altogether to reduce the sugar content if you prefer.
Pure vanilla extract gives these pancakes a lovely flavor and aroma. Be sure to use pure vanilla extract as opposed to artificial vanilla flavoring if possible.
How to Make Vegan Spelt Flour Pancakes
Start by adding the unsweetened oat milk, smooth almond butter, vanilla extract, and salt to a mixing bowl, then use a whisk to mix well.
Add the spelt flour and baking powder, then whisk to combine.
Next you’ll add 2 teaspoons of oil or vegan butter to a large, nonstick frying pan and place it on the stove set to low-medium heat. Let the pan heat up for a few minutes.
Once the pan is hot, begin cooking 3-4 pancakes at a time using 1/4 cup of batter per pancake. Cook for approximately 3 minutes or until the batter looks dry in the center of the pancake, then flip the pancakes.
Continue to cook for 3 more minutes. Repeat with the remaining batter, adding a small amount of extra oil or vegan butter to the pan for each round of pancakes. Serve the spelt pancakes hot with fresh berries and maple syrup or any other toppings you like.
Optional Additions
Optional additions to the pancake batter include vegan chocolate chips or fresh berries.
Vegan Spelt Flour Pancakes Recipe
Equipment
- Large nonstick frying pan
Ingredients
- 1 1/3 cups unsweetened oat milk (or substitute your preferred plant-based milk)
- 1/4 cup smooth almond butter
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups spelt flour
- 2 teaspoons baking powder
- oil or vegan butter to grease the pan
Instructions
- Add 1 1/3 cups unsweetened oat milk, 1/4 cup smooth almond butter, 1 tablespoon maple syrup, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt to a mixing bowl, then use a whisk to mix well.
- Add 1 1/2 cups spelt flour and 2 teaspoons baking powder, then whisk to combine.
- Add 2 teaspoons oil or vegan butter to a large nonstick frying pan and place it on the stove set to low-medium heat.
- Let the pan heat up for a few minutes.
- Once the pan is hot, begin cooking 3-4 pancakes at a time using 1/4 cup of batter per pancake.
- Cook for approximately 3 minutes or until the batter looks dry in the center of the pancake, then flip the pancakes and continue to cook for 3 more minutes.
- Repeat with the remaining batter, adding a small amount of extra oil or vegan butter to the pan for each round of pancakes.
- Serve hot.
Notes
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Optional additions to the pancake batter include vegan chocolate chips or fresh berries.
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Store these pancakes in an airtight container in the fridge for up to five days or freeze them for up to three months.
I have made this a few times now and it’s a winner! Thank you!
Thank you for the feedback! I’m glad you enjoyed them!