These vegan spelt pancakes are fluffy and delicious. They’re quick and easy to make too. These egg-free, dairy-free, spelt flour pancakes are perfect for a nutritious breakfast or brunch.
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.
Add the spelt flour and baking powder, then whisk to combine.
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.
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 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.
Storage and freezing
Store these pancakes in an airtight container in the fridge for up to five days or freeze them for up to six months.
More spelt flour recipes to try
- These nutrient-dense spelt muffins are quick and easy to make.
- These chocolate spelt flour cookies are crispy on the outside and chewy on the inside.
- This spelt flour cake is sweet, moist, and delicious.
Vegan Spelt Pancakes
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 pancakes in an airtight container in the fridge for up to five days or freeze them for up to six months.