Spelt Flour Pancakes Recipe

These spelt flour pancakes are fluffy and delicious. They’re quick and easy to make too. These egg-free, dairy-free, vegan spelt pancakes are perfect for a nutritious breakfast or brunch.

What to serve with these spelt flour pancakes

I like to serve these pancakes with fresh berries and a drizzle of maple syrup. Or for an extra special treat, top them with these mouthwatering sautéed cinnamon apples. Or serve them with a drizzle of this decadent date caramel sauce. It’s refined sugar free and vegan.

Three spelt flour pancakes with maple syrup and blueberries on a white plate.

Ingredients and substitutions

This recipe calls for spelt flour. 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 find it at health food stores or order it online.

I used unsweetened oat milk in these spelt flour pancakes, but you can use any type of unsweetened plant-based milk you prefer. Almond milk or coconut milk are good alternatives.

Almond butter acts as a binder in these dairy-free, egg-free 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.

I like to grease the frying pan with avocado oil because it has a higher smoke point than many other oils. You can substitute any other type of oil or vegan butter if you prefer.

How to make them

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.

Wet ingredients for pancakes in a large glass mixing bowl with a whisk.

Add the spelt flour and baking powder, then whisk to combine.

Thick pancake batter being stirred with a whisk in a glass mixing bowl.

Next you’ll add 2 teaspoons of avocado oil 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.

Pancakes ready to be flipped in a nonstick frying pan.

Continue to cook for 3 more minutes. Repeat with the remaining batter, adding a small amount of extra oil to the pan for each round of pancakes. Serve the pancakes hot with fresh berries and maple syrup or any other toppings you like.

Hot spelt pancakes in a nonstick frying pan.

Optional additions

Optional additions to the pancake batter include vegan chocolate chips or fresh berries.

Storage and freezing

Store these spelt flour pancakes in an airtight container in the fridge for up to five days or freeze them for up to six months.

Three pancakes on a white plate with blueberries and syrup.

More spelt flour recipes to try

Three spelt flour pancakes with maple syrup and blueberries on a white plate.
5 from 2 votes
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Spelt Flour Pancakes Recipe

These spelt flour pancakes are fluffy and delicious. They're dairy free, egg free, refined sugar free, and vegan. These nutritious spelt pancakes are quick and easy to make.
Course Breakfast
Cuisine American
Prep Time 6 minutes
Cook Time 23 minutes
Total Time 29 minutes
Servings 5
Calories 292.7kcal

Equipment

  • Large nonstick frying pan

Ingredients

  • 1 1/2 cups spelt flour
  • 1 1/3 cups unsweetened oat milk (or substitute your preferred plant-based milk)
  • 1/4 cup smooth almond butter
  • 1 tablespoon maple syrup
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • avocado oil to grease the pan (or substitute your preferred oil or vegan butter)

Instructions

  • Add 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.
  • Add 2 teaspoons of avocado oil 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 to the pan for each round of pancakes.
  • Serve hot.

Notes

  • Optional additions to the pancake batter include vegan chocolate chips or fresh berries.
  • Store these spelt flour pancakes in an airtight container in the fridge for up to five days or freeze them for up to six months.

Nutrition

Serving: 2Pancakes | Calories: 292.7kcal | Carbohydrates: 38.3g | Protein: 8.5g | Fat: 11.5g | Saturated Fat: 0.8g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 6g | Sodium: 318.6mg | Potassium: 135.6mg | Fiber: 6.6g | Sugar: 8g | Vitamin A: 131.4IU | Calcium: 233.9mg | Iron: 2.8mg
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