Fluffy Vegan Spelt Pancakes

A simple and uncomplicated recipe for fluffy vegan spelt pancakes. Light and pillowy on the inside and crunchy golden brown on the outside; these pancakes are perfect for Sunday breakfast. Spelt is a flavorful flour alternative which gives a pleasant crunch factor to these pancakes. This recipe freezes well so you can enjoy these spelt pancakes throughout the week.

And if you're looking for a soy-free buttery spread for this recipe, be sure to check out my European style dairy-free butter; it's simple to make and perfect for waffles, pancakes, toast, almost anywhere you'd use regular butter.

Jump to:

• Why this recipe works
• Ingredients & Substitutions
• Step by Step Overview
• Helpful Tips
• Notes on Spelt Flour & Gluten
• Storage & Make Ahead
• More Recipes
• Fluffy Vegan Spelt Pancakes

Why this recipe works

Spelt flour give these fluffy vegan spelt pancakes a slightly nutty flavour.  This recipe makes simple and uncomplicated pancakes that are pillowy on the inside and crunchy golden brown on the outside. This recipe yields 8- 4" pancakes, enough to serve three to four, or two very hungry people. Simply half the recipe for a smaller serving.

Often, pancakes made without eggs can be doughy and or tough. Happily, a few simple ingredients can yield the fluffiest plant-based pancakes—plenty of baking powder and the use of a powdered starch are key. Basically, after several failed attempts with flax meal and chia, I decided to stick with what tends to work for me: arrowroot powder. It is easy to find in your local grocer or health food store. However, if you can't find arrowroot power, you can use cornstarch or an egg replacer powder in a 1:1 ratio.

Thee pancakes freeze really well (instructions for this are below) and defrosting them is easy; I like to make a double batch and freeze half for those mornings when I don't have enough time to make breakfast from scratch.

Ingredients & Substitutions

The ingredient list for this recipe is as follows. Proportions and quantities of each can be found in the recipe card further down the post.

• spelt flour (light or sprouted spelt flour will work in equal measure)
• baking powder (I use an aluminum free baking powder)
• organic cane sugar or granulated sugar
• ground cinnamon
• sea salt
• arrowroot powder (or cornstarch or egg replacer powder in equal measure)
• unsweetened almond milk (or non-dairy milk of choice)
• vegetable oil (or any neutral flavoured oil will work such as extra virgin olive oil)
• vanilla extract

Step by Step Overview

An overview of the method for these vegan spelt pancakes is listed here. For the full directions, please see the recipe card further along in the post.

1. First, sift together the flour, sugar, cinnamon, baking powder, salt and arrowroot powder. Then make a well in the centre of the dry ingredients (this is where you will pour the wet ingredients).
2. Whisk together the almond milk, oil and vanilla.
3. Then pour the wet ingredients into the dry ingredients and mix just until combined. The batter needs to rest for 5 minutes.
4. In the meantime, heat a small amount of oil in a skillet over medium heat. Drop a small amount of vegetable oil in the pan (if you're pan is not non-stick). Then drop ⅓ cup of batter and smooth it around with the back of spoon to form a nice round.
5. Cook for about 3-5 minutes on one side, then flip and cook another 3-5 minutes on the other side or until golden brown. Portion, garnish as desired and serve.

Helpful Tips

• Let pancake batter rest for 5 minutes: Resting the batter allows for the gluten strands to develop and trap air—this will help create a nice fluffy pancake. Moreover, because spelt does not contain as much gluten as regular wheat flour, resting is key.
• Don't skimp on the baking powder: 3 teaspoons may seem like a lot, but it's key to achieving a super fluffy and light pancake.
• Mix the batter lightly: over-mixing will cause the gluten to toughen too much and can result in a lifeless, flat pancake.
• Don't worry about lumps: these will naturally dissolve as you allow the batter to rest before cooking.
• Use a small amount of vegetable oil in your pan: this will help prevent sticking.
• Make sure your pan is nice and hot: A hot pan will ensure even cooking and rising. Properly preheat the pan prior if using stainless steel.

Notes on Spelt Flour & Gluten

While spelt seems like it might be a gluten-free flour, it's not. Spelt flour contains less gluten than regular wheat based flours, but make no mistake, it's not safe for anyone with gluten-intolerance, allergies or celiac disease, etc.

Storage & Make Ahead

Freezing: I regularly make a double batch of these pancakes and freeze half. I like to place a square of parchment paper in between each pancake so they don't freeze together. To defrost, simply pop the frozen pancakes in toaster or toaster oven until heated evenly throughout and the tops are crunchy.

More Recipes

If you like this recipe, you may want to try some of my other popular breakfast recipes:

Multigrain Buckwheat Pancakes

Banana Bread Breakfast Cookies

Vegan Gluten-free Oat & Quinoa Waffles

If you made my fluffy vegan spelt pancakes please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.