A simple and uncomplicated recipe for fluffy vegan spelt pancakes. They’re light and pillow-y on the inside, and crunchy golden brown on the outside. Perfect for Sunday breakfast! Spelt is a nutritious flour alternative which yields a lovely crunch factor to these pancakes.
Fluffy Vegan Cinnamon Spelt Pancakes
Breakfast has always been one of my favourite meals. Back in my University days, I would wake up relishing in the thought of the first feast of the day. Granted, those were the years of intense fitness training and long days (and nights) of lectures and papers. My love for breakfast hasn’t changed much, save for what’s on my plate now. And, pancakes are morning perfection in my home.
Spelt flour and cinnamon give these fluffy vegan spelt pancakes such a lovely flavour; spelt being slightly nutty. This recipe makes simple and uncomplicated pancakes that are pillow-y 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.
Tips to Make the Best Fluffy Vegan Spelt Pancakes
- Let pancake batter rest for 5 minutes before dropping the batter in the pan. Resting the batter allows for the gluten strands to develop and trap air- this will help create a super 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 – 4 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– lumps will naturally dissolve as you allow the batter to rest before cooking.
- If you don’t have a non-stick pan, use a small amount of vegetable oil in your pan before dropping the batter.
- Make sure your pan is nice and hot before adding the batter. A hot pan will ensure even cooking and rising.
Notes on Egg Replacer Powder
Often, pancakes made without eggs can be doughy and or tough. Happily, a few simple ingredients can yield the fluffiest plant-based flapjacks around. Plenty of baking powder and the use of an egg replacer powder are key.
Basically, after several failed attempts with flax meal or chia, I decided to stick with what tends to work for me; egg replacer powders- they are essentially a mix of potato and tapioca starch and are easy to find in your local grocer or health food store. If you can’t find egg replacer power, you can try using cornstarch or arrowroot powder in a 1:1 ratio.
I use Ener-G Egg Replacer and find it to be a superb egg replacement, especially for these pancakes.
Notes on Spelt Flour
I use spelt flour for most of my recipes. The main reason is that is contains more nutrients that regular all purpose wheat flour. Spelt flour has a slightly nutty taste to it, which I really like.
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. I don’t have a gluten intolerance, however, I find spelt to be easier to digest.
Want more breakfast recipes like this one?
If you like my fluffy vegan spelt pancakes, you may want to try some of my other popular breakfast recipes:
And if you’re looking for an awesome butter-y spread for your waffles, be sure to check out the recipe for European style dairy-free butter recipe; it’s simple to make and is perfect for waffles, pancakes, toast…almost anywhere you’d use regular butter.
Fluffy Vegan Spelt Pancakes
A simple and uncomplicated fluffy vegan spelt pancake recipe perfect for Sunday breakfast! Spelt is a nutritious flour alternative which yields a lovely crunch factor to these pillow-y pancakes. Top with fresh summer fruits and pure maple syrup for maximum enjoyment.
- 2 cups spelt flour (light or sprouted spelt flour will work)
- 4 tsp aluminum-free baking powder
- 2 tbsp organic cane sugar
- 1 tsp ground cinnamon
- ⅛ tsp sea salt
- 3 tsp egg replacer powder + 4 tbsp water (see notes for substitutions)
- 1 ½ cups unsweetened almond milk or non-dairy milk of choice
- ¼ cup vegetable oil
- 2 tsp pure vanilla extract
In a medium bowl, sift together the spelt flour, baking powder, cane sugar, cinnamon and sea salt. Make a well in the center of the mixture.
In a small bowl, whisk together the egg replacer powder and water until smooth. Whisk in the almond milk, oil and vanilla. Pour the mixture into the well of the flour mixture and stir just until moistened; be sure not to over mix. Let the batter sit for about 5 minutes.
Meanwhile, heat a large non-stick pan over medium heat. Drop approx ⅓ cup of batter onto the hot pan and shape into a rough circle using the back of a spoon. Drop more batter as you pan size will allow.
Cook over medium heat until the edges start to turn brown and the tops form bubbles. Flip and cook until golden brown (about 3-5 minutes a side). Serve warm with fresh fruit and maple syrup.
If you can’t find egg replacer power, you can try using cornstarch or arrowroot powder in a 1:1 ratio. I use Ener-G Egg Replacer and find it to be a superb egg replacement, especially for these pancakes.
If you don’t have a non-stick pan, simply use a small amount of vegetable oil in your pan before dropping the batter.
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