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.
Pancakes are morning perfection. It took me several tests to get this recipe just right. 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.
After several failed attempts with flax meal and/or chia, I decided to stick with what tends to work for me; egg replacer powders are essentially a mix of potato and tapioca starch and are easy to find in your local grocer or health food store.
Spelt flour and cinnamon give these griddle cakes such a lovely flavour; spelt being slightly nutty and cinnamon… well, you know. This recipe makes simple and uncomplicated pancakes that are pillowy on the inside and crunchy golden brown on the outside.
The yield is 8- 4″ pancakes, enough to serve three to four, or two very hungry people. Simply half the recipe for a smaller serving.
This is my favourite vegan pancake recipe. I hope you love them!
FLUFFY CINNAMON SPELT PANCAKES [vegan]
A simple and uncomplicated fluffy vegan 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
- 4 tsp aluminum-free baking powder
- 2 tbsp organic cane sugar
- 1 tsp ground cinnamon
- 1/8 tsp sea salt
- 3 tsp egg replacer powder + 4 tbsp water
- 1 1/2 cups room temperature almond milk or non-dairy milk of choice
- 1/4 cup coconut oil melted
- 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, coconut 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 1/3 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 probably get away with using equal measure of potato starch or tapioca starch, although I haven't tried it. 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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