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
Equipments:
Features:
Soy-Free
Gluten-Free
Nut-Free
Nutrition:
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Let the oat milk and vinegar mixture sit the full 5 minutes until it looks slightly curdled — this vegan buttermilk is what activates the baking powder for fluffy pancakes.
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. The apple cider vinegar + oat milk combo creates a vegan buttermilk effect that gives these pancakes their lift and fluffiness.
Tips: Let the batter rest 2–3 minutes after mixing. If the batter seems very thick, add a splash more oat milk to loosen. Cook on medium rather than medium-high — spelt colors quickly.
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.
Swaps: Any plant-based milk works — oat milk gives the creamiest result. Swap coconut oil for any neutral oil. Add blueberries, sliced banana, or chocolate chips directly to the batter. For whole grain spelt pancakes, use whole spelt flour.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ½ cups spelt flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The sugar provides clean sweetness and helps balance acidity. The ¼ tsp salt sharpens and balances every other flavor in the dish.
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
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ½ cups spelt flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The sugar provides clean sweetness and helps balance acidity. The ¼ tsp salt sharpens and balances every other flavor in the dish.
Prep:
Let the oat milk and vinegar mixture sit the full 5 minutes until it looks slightly curdled — this vegan buttermilk is what activates the baking powder for fluffy pancakes.
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.
