There are a number of pancake recipes here at OE, many of them with spelt flour, but I’ve never shared a recipe for basic spelt pancakes before. Now that we’re very short on fresh food around here for the time being, there’s no better time.
If you’re looking for more basic recipes, check out these pantry recipes for a number of simple ideas using non-perishables and frozen ingredients. Please keep in mind that all-purpose flour can always be substituted for spelt if you’ve run out or don’t have quite enough for the full recipe.
These are fluffy pancakes – American style – not the flatter, European type that don’t use a leavening agent. By using a mix of baking powder, baking soda, and a bit of acid (vinegar in the milk to make vegan ‘buttermilk’), they get a great rise and texture without eggs.
How to Make the Pancakes
Check out the handy stop motion video for step by step instructions on how to make these pancakes – they’re so easy. The only thing to really keep in mind is that your pan needs to be fully heated before you start cooking the pancakes, or they won’t rise and fluff properly.
To know when to flip, look for little bubbles forming around the outer edges of the pancake. If the bubbles reach the middle too much (and start to pop!) then the first side has cooked too long and you won’t get optimal rise. A few bubbles are fine. You want the middle to be pretty jiggly when you flip them.
I use a well-seasoned cast iron pan – it’s my only frying pan – and I recommend that if you have one, or a non-stick. A stainless steel pan will probably give you nothing but heartache and broken pancakes.
Just all-purpose for spelt if you don’t have enough, and any kind of non-dairy milk can be used in place of oat. You can also add any spices you like to the mix, or drop some fruit onto the pancakes before flipping, and top with whatever you’d like!
I don’t have a gluten free option for this recipe as it’s specifically created with spelt flour in mind.
More Vegan Pancake Recipes
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- 375 ml / 1 1/2 cups non-dairy milk
- 1 teaspoon apple cider vinegar
- 300 grams / 2 cups spelt flour*
- 3 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 tablespoons light-tasting oil**
- 1 teaspoon pure vanilla extract (or cinnamon)
- Coconut oil, for cooking
- First, make the buttermilk. Add the vinegar to the milk and stir to combine, then set aside until use.
- Add the flour, sugar, baking powder, baking soda, and salt to a large bowl and whisk to combine.
- Make a well in the centre of your dry mixture. Pour in the prepared buttermilk, oil, and vanilla, then stir until just combined. Some lumps will remain and that's fine.
- Heat a large skillet over medium heat. Once the pan is hot, add about 1/2 teaspoon of coconut oil.
- Scoop some batter into the pan (about 3-4 tablespoons per pancake) and cook for about 30 seconds, or until small bubbles appear around the edges of the pancake. Flip and cook for another 30 seconds or so, checking for browning.
- Cook the remaining batter in the same way, storing the finished pancakes in a warm oven if desired.
- Serve warm with toppings. Leftovers keep well in a sealed container at room temperature for a couple of days and freeze well - just reheat in a toaster on low.
* Light or whole grain spelt flour will work here, or a mix of the two.
** I use olive oil because I always have it on hand, but some might find the taste of it a bit strong here. Grape seed, avocado, and sunflower oil are all neutral options, or use melted coconut oil (or butter if you'd like).
Amount Per Serving: Calories: 123Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 155mgCarbohydrates: 18gFiber: 2gSugar: 5gProtein: 4g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.