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4.5 from 2 votes

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
Course: Breakfast
Cuisine: vegan, whole-grain
Servings: 4 large pancakes
Calories: 171kcal
Author: Melanie McDonald


To serve

  • 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%