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.
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.
If you can't find arrowroot power, you can use cornstarch or an egg replacer powder in a 1:1 ratio. I have used Ener-G Egg Replacer 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.
This recipe freezes well. Place square of parchment between each pancake so they don;t freeze together. To defrost, place a pancake in the toaster until toasted, and heated throughout.
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