Light and fluffy Vegan Spelt Pancakes. Whole grain, sugar-free & simple, but also super tasty and satisfying. Quick to make too!
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"Mel, I’m not sure how you do it but every one of your recipes I have had the pleasure of making has been perfection. I LOVE all your pancake recipes. This recipe makes a bunch and I love freezing them. They are so light and fluffy!!"
- Maureen. ⭐️⭐️⭐️⭐️⭐️ More reviews →
So you want to start your day with a big stack of delicious pancakes but you don't want to jump off the healthy train completely?
I got you! These Vegan Spelt Pancakes are vegan, sugar-free, and made with nutty, wholesome spelt flour. They are also super light and fluffy, golden, delicious, and cozy in a way that only pancakes can be.
These pancakes have five grams of protein in a single pancake and can be really healthy if you top them with healthier toppings or you can go all out like me and drown them in maple syrup and vegan butter. Maybe some caramelized bananas too? Sorry - When it comes to pancakes - I just can't resist!
Mel x
Let's Make Vegan Spelt Pancakes
Can't wait to make them? Here's a quick visual walkthrough (see the recipe card and recipe video for the full and detailed version):
1 - Mix the ground flax seed and water together and leave for a few minutes to gel.
2 - Whisk the dry ingredients together in one bowl, and the wet ingredients together in another. Then pour the wet into the dry and stir gently to combine. Doing it this way (rather than all in one bowl) helps prevent overmixing, creating lighter, more tender pancakes.
3 - Cook the pancakes, taking note of my tips below.
Vegan Pancake Cooking Tips
- Weigh the flour to get the best and consistent results.
- Don't over-mix the batter. A few small lumps are fine.
- Patience is key when cooking vegan pancakes. Cook them low and slow and they will turn out perfectly light and fluffy inside. Rush them and they won't.
- Before flipping a pancake you should wait until the surface of the pancake is covered with bubbles that have popped more or less all over the surface, not just around the edges. The outside edge of the pancake should also have firmed up and turned darker, like in my photograph above.
- If you want to sit down and enjoy the pancakes with everyone else, keep the oven on its lowest setting and put the pancakes in there on a plate to keep warm while you finish making the whole batch.
Serving Suggestions
Nothing else is needed here except a big dollop of vegan butter and a very big drizzle of real maple syrup. Oh and maybe a large coffee on the side too. But if you want to switch things up here are some other topping ideas:
- Fresh fruits like berries or banana.
- Frozen berry compote, vegan caramelized bananas, or roasted strawberries.
- Vegan yogurt, whipped vegan ricotta, or vegan cream.
- Vanilla roasted strawberries or date caramel.
- Vegan Lemon Curd or Vegan Caramel Sauce.
- Nut butter or chocolate syrup or sauce.
Recipe
Vegan Spelt Pancakes
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 tablespoons ground flax seed
- 6 tablespoons hot water
- 2 cups (230 grams) spelt flour
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (360 mls) non-dairy milk of choice , I like to use my cashew milk
- 2 tablespoons (30 mls) apple cider vinegar
- 1 tablespoon vanilla extract
- 2 tablespoon oil Plus a little more for cooking the pancakes (Any neutral liquid oil is fine such as light olive, avocado, canola, sunflower, vegetable, or liquid refined coconut oil)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Mix the flax seed with the water and set aside for a few minutes to gel.
- Put the flour, baking powder, baking soda, and salt into a mixing bowl and whisk them together to combine.
- Pour the milk into a medium bowl or jug and add the vinegar, vanilla, oil, and the flax egg. Whisk together well.
- Pour the liquid mixture into the dry ingredients and stir or whisk gently together. Don't over mix. Just enough so that no dry flour is visible.
- Heat a pan/griddle over a medium-low heat and add a little oil or vegan butter.
- When the pan is hot pour the batter into the pan in rounds, leaving at least an inch of space around each one because they do expand a bit and you also need to be able to get in there easily to flip them when they are ready too. To keep them all the same size use a ladle or a measuring cup. ⅓ of a cup per pancake is a nice amount for a decent sized pancake but you could use ¼ cup to make them smaller.
- Leave the pancakes well alone until you start to see lots of small bubbles appearing and popping all over the top, not just on the edges. See my pictures in the post above for what that looks like. When you see popped bubbles all over, flip the pancakes gently.
- Cook for another minute or two until the bottoms are golden then remove from the pan. Repeat until all of the batter is used up.
NOTES
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Paige says
Turns out perfect every time!
Melanie McDonald says
So pleased you're enjoying the recipe Paige!
Karen says
Great pancakes. Thank you!
Stacey says
Thank you!
Stacey says
I made these the other day and they are great! Thank you!
I'm wondering, have you ever tried freezing the batter for future use?
Thank you!
Melanie McDonald says
I wouldn't freeze the batter because the baking soda will lose its efficacy and they won't be as fluffy. You would be much better off freezing the cooked pancakes. Just make sure to separate them with parchment paper so they don't stick together.
Christine says
So easy to make and so incredibly delicious! I added 1 teaspoon of Ceylon Cinnamon and 1 medium mashed banana. I then topped with strawberries and agave syrup so so so delicious! Thank you for this recipe
George says
Mel this is another great recipe and is now my go to for pancakes. Thanks for putting this out there for us. I made this for the kids and they love it too.