My favorite Fluffy, Vegan Spelt Pancakes, are made with 9 ingredients, and no need for a FLAX EGG. But if you like that, then hey, go for it! These vegan pancakes can easily be made with pantry items. And if you’re a fan of fruity toppings on pancakes, then you need to check out my Mixed Berry Compote.
My favorite memory as a child was going to IHOP on my birthday, to have pancakes. I think that’s when my obsession with pancakes started. Now, I try to make pancakes, one or two Sundays a month, just to engage my childhood nostalgia. For me pancakes need to be fluffy, so that the syrup can be absorbed, and a little crispy on the edges. Every time I tried to recreate vegan pancakes, it was either too chewy, or too heavy. But this recipe, is my favorite one so far.
Ingredients for Fluffy, Vegan Spelt Pancakes
- Flour: I used a mix of all purpose flour with spelt flour to add some whole grains fiber. Also, the spelt adds some extra protein to the pancake, and gives it a soft, fluffy crumb.
- Baking powder: This is what makes the pancake so light and fluffy. It adds the leavening that an egg or flax seed would otherwise add.
- Salt: To balance flavor of pancake with sweetener
- Sugar: Adds browned color to the pancake while cooking
- Plant-based Buttermilk = Plant-based milk + ACV: I used almond milk, but you are welcome to add any milk you prefer. Adding the apple cider vinegar creates a buttermilk substitute.
- Cinnamon: Can somebody say warm and cozy vibes? Cinnamon in pancakes are a must.
- Plant-based butter: Adds fat and moisture to the pancake
Easy to adjust
You are welcome to adjust this recipe to your liking. I’ve easily reduced the flour amount to 1/2 cup of all purpose flour and spelt flour. As well as the milk mixture for less pancakes. But the recipe as is will make about 10 medium pancakes, if you use a 1/3 cup measuring scoop. To reduce the buttermilk recipe, use 1 cup of milk to 1 tsp of vinegar.
How to store:
You are welcome to store these in the refrigerator for 5-7 days, in a sealed container, or a food safe bag. To reheat, you can microwave it. However, I prefer to re-warm it in a lightly oiled, frying pan. Sometimes microwaving can alter the water & gluten in the mixture making the pancake chewy. Using a toaster oven can work as well, but the pancake may be on the drier side. You can also freeze the pancake, and store it in a freezer safe, ziplock bag for up to 2 months.
Did you make this recipe?
Fluffy, Vegan Spelt Pancakes
Ingredients
- 1 cup all purpose flour
- 1 cup spelt flour
- 2 cup almond milk
- 2 tsp apple cider vinegar
- 1/4 tsp salt
- 2 Tbsp brown sugar
- 2 Tbsp dairy-free butter, melted I use Smart Balance or Miyokos
- 1/4 tsp ground cinnamon
- 4 tsp baking powder (make sure your baking powder is active and not expired)
- Mixed Berry Compote
Instructions
- Pour spelt flour, all purpose flour, baking powder, salt, sugar, and ground cinnamon in a large bowl.
- In a separate bowl, pour almond milk and apple cider vinegar. Stir and let sit for 3-5 minutes to let curdle.
- Make a well (or a hole) in the dry mix, and add the wet ingredients, including the melted butter and vanilla extract, to the bowl. Mix until smooth with some lumps. Be sure to not over mix the batter, as this will create gooey, chewy pancakes.
- Lightly grease with non-dairy butter, a griddle or a non-stick pan, on medium heat. Scoop batter onto the griddle or pan, using a 1/4 measuring cup or scoop. For larger pancakes, scoop a 1-3 to 1/2 cup onto the griddle. Cook until bubbles form at the top, and edges are dry (at least 3-4 minutes), then flip and cook until other side is browned and center is cooked. Repeat until batter is finished.
- Serve well finished, and topped with desired topping, or my mixed berry compote.
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