Vegan Spelt Pancakes
Healthier spelt pancakes topped with banana, toasted walnuts and a drizzle of maple syrup!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 large pancakes
- sliced banana , optional
- maple syrup , optional
- chopped walnuts , optional
Mix the flax seed with the water and set aside to gel.
In a dry frying pan toast your walnuts for a few minutes then set aside.
Put the flour, the baking powder, baking soda and salt into a mixing bowl.
Pour your milk into another bowl or jug. Add the vinegar and leave for a few minutes.
Add the vanilla extract, liquid coconut oil and flax mixture to the milk mixture and stir well.
Pour the liquid mixture into the dry mixture and stir together well. You do not want to over mix it and a few little lumps here and there are fine.
Warm 1 tablespoon of coconut oil in a frying pan over a medium heat.
When the oil is very hot spoon some of your pancake mixture into the pan. I used 1/3 of a cup per pancake and made 4 but if you want to make them smaller and make more then use 1/4 of a cup.
Leave them alone until you start to see lots of small bubbles appearing on the top.
When you see the bubbles flip your pancake over gently.
Cook for another minute or two then transfer to a plate and pop in the oven to keep warm while you cook the rest unless you have someone on hand to eat them right away!
When ready top your pancakes with banana slices and chopped walnuts and drizzle over some maple syrup.
Serving: 1pancake | Calories: 171kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5.5g | Sodium: 403mg | Fiber: 4.5g | Sugar: 0.1g | Vitamin A: 3% | Calcium: 25% | Iron: 11%