Add the flour, arrowroot, baking powder, baking soda, and salt to a large mixing bowl. Whisk to combine and break up any lumps.
300 grams spelt flour*, 1 tablespoon arrowroot powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
Make a well in the centre of the flour mixture and add the milk, oil, maple syrup, lemon zest, lemon juice, and vanilla. Stir until just combined and no streaks of flour remain. Set aside.
400 ml non-dairy milk, 3 tablespoons neutral tasting oil, 2 tablespoons maple syrup, Zest of two lemons, Juice of a lemon, 2 teaspoons vanilla extract
Heat a frying pan over medium heat with a little coconut oil. I recommend brushing a small amount of oil over the base of the pan with a heat-safe brush.
Once the pan is hot, start to cook the pancakes. Mine are 3-4 tablespoons of batter per pancake.
Cook the first side for about 30 seconds, or until golden, before flipping and cooking another 45-60 seconds. Don’t wait for bubbles to pop before flipping.
Continue until all of the batter has been used, brushing a small amount of coconut oil onto the pan each time. Serve hot.
Notes
* Light spelt, whole grain, or a mix of the two can be used. You can also use plain, whole wheat, or whole wheat pastry flour.