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Spelt Pancakes
These vegan Spelt Pancakes are a healthy way to indulge in a sweet treat for breakfast! Made with nutrient-dense spelt flour, no dairy products, and healthy fats, they are equally delicious and nutritious!
Servings: 4 Servings
Ingredients
- 1 tbsp ground flax seed
- 1 cup spelt flour
- 1 tbsp sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup soy milk or other non-dairy milk
- 2 tbsp avocado oil or other oil
- 2 tsp apple cider vinegar or white vinegar
- 1 ½ tsp pure vanilla extract
- vegan butter for frying
Instructions
- In a small bowl, combine 1 tablespoon of ground flax seed with 2 tablespoons of water. Set it aside to thicken while you prepare the remaining ingredients.
- Add the spelt flour, sugar, baking, soda, and salt to a medium-sized mixing bowl. Whisk or stir a few times until combined.
- Combine the milk, oil, vinegar, and vanilla extra in a small mixing bowl. Add the flax seed "egg". Whisk until combined.
- Add the wet ingredients to the bowl of dry ingredients. Whisk until the mixture is blended and smooth. Let it sit for 5 minutes
- Warm the skillet over medium-low heat while the pancake batter sits. Towards the end of the 5 minutes, add 1-2 teaspoons of vegan butter to the skillet and melt.
- Add the pancake batter to the skillet in 1/3 cup scoops. Fry pancakes for 1-2 minutes per side, turning when the bottoms are golden brown. Repeat with the rest of the batter, adding more vegan butter as needed.
- Serve the pancakes warm, topped with fresh fruit and maple syrup.
Notes
Storage Directions
- Refrigeration: Allow leftover pancakes to cool completely to room temperature. Place a sheet of parchment paper between each pancake to prevent them from sticking together then transfer stacked pancakes to an airtight container and store in the refrigerator for up to 3-4 days.
- Freezing: Lay cooled pancakes in a single layer on a baking sheet lined with parchment paper and freeze for 1-2 hours until solid. Once frozen, stack the pancakes with parchment paper between each one then transfer them to a freezer-safe container. Store for up to 2 months in the freezer.
- Reheating: Reheat refrigerated pancakes in the microwave for 20-30 seconds until warm, in the oven at 350ºF for 10 minutes, or in a toaster oven until heated through. Reheat frozen pancakes in the microwave covered with a damp paper towel for 30-60 seconds or until warm, in the oven at 350ºF for 15-20 minutes, or in a toaster oven.
- Keep pancakes warm. To keep the pancakes warm while you cook the remaining spelt pancakes vegan batter, place them on a baking sheet in a preheated oven at 200ºF. This will keep them soft and warm until ready to serve.
- Avoid overmixing the batter. Mix the wet and dry ingredients until just combined. Overmixing can overwork the gluten in the flour which can make the pancakes dense and tough in texture.
- Allow the batter to rest. After you mix the wet and dry ingredients, let it rest for at least 5 minutes before cooking in the skillet. This helps the flour fully hydrate and the baking powder to activate, which will make the perfect pancake consistency when pan-fried.
- Preheat the skillet. Make sure the skillet is fully heated and coated with butter before adding the batter. This will help ensure even cooking and achieve a golden brown color.
- Wait for bubbles to flip. Once you see tiny bubbles forming on the surface of the pancakes and the edges are set, it’s time to flip.
Nutrition
Calories: 243kcal | Carbohydrates: 28g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 490mg | Potassium: 82mg | Fiber: 5g | Sugar: 4g | Vitamin A: 268IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 2mg