Light, Fluffy, and Easy to Make
These vegan spelt pancakes cook soft and tender with crisp edges. Spelt flour adds a mild nut taste without heaviness. The batter mixes fast with no eggs or dairy. The first bite feels warm and comforting.
Perfect for Breakfast or Brunch
The method stays quick and clear. You need one bowl and one pan. Pancakes cook in minutes. They suit busy mornings or slow weekends. Sweet or savoury toppings both work well.
Vegan Spelt Pancakes
Description
Soft vegan pancakes made with spelt flour and plant milk. Light in texture, easy to cook, and ready in minutes. A reliable plant-based breakfast that works with sweet or savoury toppings.
Ingredients
Instructions
- Add spelt flour, sugar, baking powder, and salt to a bowl.
- Pour in plant milk, oil, and vanilla.
- Whisk until a smooth batter forms.
- Rest batter for 5 minutes to thicken slightly.
- Heat a non-stick pan over medium heat and lightly oil.
- Spoon batter into the pan to form pancakes.
- Cook for 2–3 minutes until bubbles form on the surface.
- Flip and cook for 1–2 minutes until golden.
- Repeat with remaining batter.
- Serve warm with toppings of choice.
- Note: Lower heat slightly if pancakes brown too fast.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Sodium 320mg14%
- Potassium 260mg8%
- Total Carbohydrate 52g18%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Batter should pour easily but not run thin.
- Wholemeal spelt gives a slightly denser pancake.
Optional Substitutions & Storage
- Replace sugar with maple syrup in the batter.
- Add blueberries or sliced banana to the pan.
- Store cooked pancakes in the fridge for 2 days.
- Reheat gently in a pan or toaster.
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