Vegan Spelt Flour Pancakes Recipe
These vegan spelt flour pancakes are hearty and delicious. These plant-based pancakes are easy to make and perfect for a nutritious breakfast or brunch.
Servings: 5
Calories: 292.7kcal
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.
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