A simple and uncomplicated recipe for fluffy vegan spelt pancakes. They're light and pillowy on the inside, and crunchy golden brown on the outside. Perfect for Sunday breakfast! Spelt is a flavorful flour alternative which gives a lovely crunch factor to these 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.
Why you'll love this recipe
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.
What you'll need
The ingredient list for this recipe is as follows. Proportions and quantities of each can be found in the recipe card below.
- spelt flour (light or sprouted spelt flour will work)
- aluminum-free baking powder
- organic cane sugar
- ground cinnamon
- sea salt
- arrowroot powder
- unsweetened almond milk or non-dairy milk of choice
- vegetable oil
- vanilla extract
How to make this recipe
The method for these vegan spelt pancakes is pretty straightforward. 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).
Next, whisk together the almond milk, oil and vanilla. Then pour the wet ingredients into the dry ingredients and mix just until combined. The batter needs to rest for 5 minutes. In the meantime, heat a small amount of oil in a skillet over medium. The drop ⅓ cup of batter and smooth it around with the back of spoon to form a nice round.
The pancakes will 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. Garnish as desired and serve.
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 Arrowroot 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 a powdered starch are key.
Basically, after several failed attempts with flax meal or 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 try using cornstarch or an egg replacer powder in a 1:1 ratio.
Notes on Spelt Flour and 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.
If you can't find arrowroot power, you can use cornstarch or an egg replacer powder in a 1:1 ratio. I have used an egg replacer powder and find it to be a superb 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.
Light spelt or sprouted spelt flour will work in this recipe.
Vegetable oil can be replaced with olive oil, or any other neutral tasting oil of your choice in equal measure.
Can I freeze this recipe?
Yes! 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 pancakes in toaster until toasty and thawed through.
More breakfast recipes
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
- 2 cups spelt flour, (light or sprouted spelt flour will work)
- 4 teaspoon aluminum-free baking powder
- 2 tablespoon organic cane sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- 3 teaspoon arrowroot powder, (see notes for substitutions)
- 1 ¾ cups unsweetened almond milk, or non-dairy milk of choice
- ¼ cup vegetable oil
- 2 teaspoon pure vanilla extract
- In a medium bowl, sift together the spelt flour, baking powder, cane sugar, cinnamon and sea salt and aroowroot powder. Make a well in the center of the mixture.
- In a small bowl, whisk together 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.
Disclaimer: all recipes on this site are developed and tested in a Canadian kitchen with Canadian ingredients at normal elevation using an electric oven and stove. Results may vary.
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.