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.
Course Breakfast
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 12pancakes
Ingredients
150grams/ 1 cup whole spelt flour
1tablespooncoconut sugar
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonvanilla powder
¼teaspoonsea salt
180ml/ 3/4 cup oat or another nondairy milk
2tablespoonscoconut oilmelted
Juice of an orange~3 tablespoons
Zest of an orange
Instructions
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.
Notes
• 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.