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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FEATURED COMMENT
"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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Maureen says
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!!
A Virtual Vegan says
Thank you so much Maureen! I'm really pleased you are enjoying this recipe too!
Mcge1580 says
No taste. No taste at all and batter seemed to turn dark very quickly. I cooked on lowest setting. The batter was getting dark very quickly
Sherry says
Your recipe looks great! I'm always making heavy pancakes, so I look forward to trying this. However, I use Ener-G baking powder. Usually one uses a lot more of that than regular baking powder. It's also single-acting, rather than double-acting. Have you worked with this, and can you give any tips for using it in this recipe?
Melanie McDonald says
I have no experience of Ener-G baking powder I'm afraid but I just checked on their website and it says to double the amount. Looking at the reviews of it though, using it does seem to affect the outcome of recipes a bit so don't be surprised if these pancakes aren't as thick and fluffy as they would be with regular baking powder. Good luck!
Sherry says
Ok, thanks for responding! I"ll try it and see . . .
melissa says
YUM!!!
Judith Perez says
I’m always missing IHOPS harvest grain and nut pancakes.. but these come reallllly close. I added some chopped pecans and chopped walnuts. Hubby doesn’t want any other pancake now and he’s not vegan!
One question... my batter was VERY thick. I tried adding more milk to no avail. My end result looks NOTHING like the thin pancakes in your picture. Any suggestions?
A Virtual Vegan says
Glad you enjoyed them!
Did you weigh the flour? That's the only way to get accurate and consistent results and if you didn't is the reason why your batter was too thick. If you use cups it's very easy to end up with way more than is intended by the recipe. Literally, every time you fill a cup you get a different amount of flour and if you scoop it up you can easily end up with up to half as much again. If you must use cups it's important to use them the correct way, which is to first aerate the flour with a fork, then spoon it gently into the cup without shaking or compacting it down. Then level gently. That will give you roughly the right amount but can still never be absolutely accurate. Digital scales are so cheap. You cna pick them up for less than $15. They are so worth having if you make recipes involving flour a lot because you will get the very best results each time.
Thick batter though can be a very good thing where vegan pancakes are concerned. It makes them really thick and fluffy!
Erin says
These are fantastic!
LA says
These pancakes turned out great! I made 2 adjustments, I used an egg replacer instead of the flax egg and added a little cinnamon. They were fluffy and delicious.
jill says
Hi can you sub the flax for something? I can't do seeds.. tHank you!
A Virtual Vegan says
I am pretty sure (99%) that they will be ok if you omit it completely. This is an older recipe and in my newer pancakes recipes I don't use any flax or any other egg substitute at all.
Jill says
Awesome , thank you so much I will give it a try!
Patricia G says
Hi - made them last night for our church pancake supper (that is, most people got the regular ones, but I made a batch for us and shared them with interested parties...:)
Also substituted applesauce for the oil in the batter and cooked them in our non-stick electric frying pan.
They were AMAZING - the best vegan pancakes I have ever made - fluffy, tasty, light - just like "regular" ones, but so much more nutritious. My go-to recipe from now on!
A Virtual Vegan says
I'm really pleased you enjoyed them! Good to know the applesauce gave a good result too.
Melanie Pickering says
Made these this morning, sceptical as ever but they turned out well. Being on my own, I have batter left over - will it keep in the fridge? Thanks
A Virtual Vegan says
I haven't tried keeping it in the fridge but it should be ok. The baking powder might lose its potency though. When you cook it again make a small pancake first and see what happens, then you could add a small amount of baking powder to the remaining batter if need be. Just 1/4 teaspoon to give it some ooomph.
Melanie says
Thanks. In the end, I cooked them all and put them in the fridge. I might freeze them if I can't eat them very soon.
Cameron says
So light and fluffy And healthy . Love that they use spelt flour!
Samantha says
WOW! What a game-changing recipe. Who knew vinegar could make a world of difference.
I made a few alterations. I'm allergic to apples to I used white vinegar instead, and I like adding my banana right into the mix, so I used 3/4 of oat milk and added 1 very ripe mashed up banana to the wet mix. I also used chia egg instead of flax, I find it's more egg-like than flax. And, I used grapeseed oil instead of coconut.
YUM!
Isabella says
I made these! They are delicious. May or may not have eaten them all in one sitting... ?
A Virtual Vegan says
Ha ha! Nothing wrong with that! I'm so pleased you enjoyed them.
Danielle says
These were pretty good! Thanks for sharing your recipe.
Heather says
Can I omit the oil?
Janice says
The best healthy pancakes I've tried so far.
Shanny says
I made these for lunch. Easy recipe. Pancakes were fluffy and delicious. I always use the Vital Farms grass fed butter - which I know is not vegan - It has a delicious flavor and makes everything taste so good. Along with some organic maple syrup.