Spelt Pancakes (Vegan)
Breakfast
Ingredients:
- 1½ cups (180 g) spelt flour
- 1 tbsp baking powder
- 1 tbsp sugar (or maple syrup)
- ¼ tsp salt
- 1¼ cups (300 ml) oat milk (or any plant-based milk)
- 1 tbsp apple cider vinegar
- 2 tbsp melted coconut oil (or neutral oil), plus more for the pan
- 1 tsp vanilla extract
Equipments:
- Large mixing bowl
- Medium bowl or jug
- Whisk
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
- Ladle or ¼-cup scoop
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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Instructions:
- Make the Vegan Buttermilk
Combine 1¼ cups (300 ml) oat milk and 1 tbsp apple cider vinegar in a jug or bowl. Stir briefly and set aside for 5 minutes to curdle into a buttermilk substitute. It will look slightly curdled — that’s exactly what you want. - Mix the Dry Ingredients
In a large bowl, whisk together 1½ cups (180 g) spelt flour, 1 tbsp baking powder, 1 tbsp sugar, and ¼ tsp salt until evenly combined. - Mix the Wet Ingredients
Add 2 tbsp melted coconut oil and 1 tsp vanilla extract to the curdled oat milk mixture and stir to combine. - Combine
Pour the wet ingredients into the dry and stir until just combined — a few lumps are completely fine. Do not overmix; overworked spelt batter becomes dense and tough. Let the batter rest for 2 minutes while the pan heats. - Cook
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or a neutral oil. Pour ¼ cup batter per pancake. Cook until bubbles form across the surface and the edges look set and matte, about 2–3 minutes. Flip and cook for 1–2 minutes more until golden. Adjust heat as needed — spelt browns faster than all-purpose flour. - Keep Warm and Serve
Transfer cooked pancakes to a baking sheet in a 200°F (93°C) oven to keep warm while you finish the batch. Serve stacked with maple syrup, fresh berries, nut butter, or a dusting of powdered sugar.
Notes:
Spelt flour has a naturally nutty, slightly sweet flavor that makes these pancakes taste more complex than regular all-purpose pancakes. Because spelt has less gluten than wheat, the batter comes together more gently — overmixing is the main thing to avoid. Stir until just combined and then stop.
The apple cider vinegar + oat milk combo creates a vegan buttermilk effect that reacts with the baking powder to give these pancakes their lift and fluffiness. Don’t skip it.
Tips:
Let the batter rest 2–3 minutes after mixing — this gives the baking powder time to activate. Spelt flour absorbs liquid slightly differently than all-purpose flour; if the batter seems very thick, add a splash more oat milk (1–2 tbsp) to loosen. Cook on medium rather than medium-high — spelt colors quickly and a lower heat gives you even golden color without burning. Wipe the pan with a paper towel between batches if oil residue builds up.
Storage:
Cool completely, then stack with parchment between layers and store in an airtight container. Refrigerate up to 3 days or freeze up to 2 months. Reheat in a dry skillet over medium heat for 1–2 minutes per side, or in a toaster for a crispier edge.
Swaps:
Any plant-based milk works — oat milk gives the creamiest result, but almond, soy, or cashew milk all work well. Swap coconut oil for any neutral oil (sunflower, avocado, canola). Add blueberries, sliced banana, or chocolate chips directly to the batter just before cooking. For whole grain spelt pancakes, use whole spelt flour — the batter will be slightly thicker and the flavor more pronounced; add an extra 2 tbsp oat milk.
Spelt Pancakes (Vegan)
Ingredients:
- 1½ cups (180 g) spelt flour
- 1 tbsp baking powder
- 1 tbsp sugar (or maple syrup)
- ¼ tsp salt
- 1¼ cups (300 ml) oat milk (or any plant-based milk)
- 1 tbsp apple cider vinegar
- 2 tbsp melted coconut oil (or neutral oil), plus more for the pan
- 1 tsp vanilla extract
Features:
Instructions:
- Make the Vegan Buttermilk
Combine 1¼ cups (300 ml) oat milk and 1 tbsp apple cider vinegar in a jug or bowl. Stir briefly and set aside for 5 minutes to curdle into a buttermilk substitute. It will look slightly curdled — that’s exactly what you want. - Mix the Dry Ingredients
In a large bowl, whisk together 1½ cups (180 g) spelt flour, 1 tbsp baking powder, 1 tbsp sugar, and ¼ tsp salt until evenly combined. - Mix the Wet Ingredients
Add 2 tbsp melted coconut oil and 1 tsp vanilla extract to the curdled oat milk mixture and stir to combine. - Combine
Pour the wet ingredients into the dry and stir until just combined — a few lumps are completely fine. Do not overmix; overworked spelt batter becomes dense and tough. Let the batter rest for 2 minutes while the pan heats. - Cook
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or a neutral oil. Pour ¼ cup batter per pancake. Cook until bubbles form across the surface and the edges look set and matte, about 2–3 minutes. Flip and cook for 1–2 minutes more until golden. Adjust heat as needed — spelt browns faster than all-purpose flour. - Keep Warm and Serve
Transfer cooked pancakes to a baking sheet in a 200°F (93°C) oven to keep warm while you finish the batch. Serve stacked with maple syrup, fresh berries, nut butter, or a dusting of powdered sugar.
