Healthy vegan pancakes made with whole grain spelt flour and no weird additives. These are flavoured and topped with blood oranges to take advantage of their short season, but would be just as good with lemon and berries in the summer months.
Apparently today is pancake day! I don’t usually notice these themed food days until after they’re over but people sure love pancakes, and it’s all over instagram. As luck would have it I already had these vegan orange spelt pancakes in my schedule for today, and they’re great.
I usually prefer German pancakes (a bit like a thicker crepe) but Graham always wants fluffy American style pancakes – but I couldn’t stop eating these. I kept going back to the kitchen and sneaking another and another, just eating them plain. These are adapted from a very old recipe of mine for fluffy vegan pancakes made with kamut flour but are quite honestly by far the best American pancakes I’ve ever made.
I took the pictures last week and blood oranges are already gone for the season now, but regular oranges work just as well! Once oranges are out of season I think I’ll use bottled orange juice and top them with berries instead (or I’ll have a new favourite by then). I’ve made it as a pretty small batch, only about a dozen small pancakes, which is perfect for the two of us.
Next up is to try this batter in the waffle maker! They end up properly light with a little bit of a crispy outer layer, almost like a fluffy cookie, instead of being completely soft. I like it.
I haven’t yet tried making these gluten free. There’s a recipe on the blog for banana pancakes made with buckwheat flour, but bananas are the binding agent there. The orange pancakes will probably work with a gluten free flour if you add a little arrowroot or cornstarch to help hold everything together. If you try it, let me know in the comments!
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- 150 grams / 1 cup whole spelt flour
- 1 tablespoon coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla powder
- 1/4 teaspoon sea salt
- 180 ml / 3/4 cup oat or another nondairy milk
- 2 tablespoons coconut oil, melted
- Juice of an orange, ~3 tablespoons
- Zest of an orange
- Heat a large pan over medium heat. Melt the coconut oil* in the pan.
- In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, vanilla, and salt. In another bowl, mix the milk, coconut oil, orange juice, and zest. Add this to the flour mixture and whisk until just mixed.
- Lightly oil the pan if needed. Place about 3 tablespoons of batter (I use a gravy ladle) onto the preheated pan and cook until bubbles start to appear, then flip and cook for another minute or so, until golden. Adjust the heat if required and continue until all of the batter has been used, adding a small amount of coconut oil to the pan each time.
- Serve hot with extra oranges, coconut, and maple syrup.
• Cook the first side just until the pancakes can be flipped - if you wait too long they won't rise as nicely. Bubbles should be appearing but the edges won't be darker.
* Melting the oil in the pan you're using for the pancakes is just for convenience.