Kid-Approved Spelt Flour (Vegan) Pancake...
Prep
5 mins
Cook Time
15 mins
Servings
4
Who doesn't love pancakes... We grew up enjoying "Pancake Sunday" brunches with the family. Mountains of delicious fluffy pancakes topped with fresh fruit and pure Canadian maple syrup.
I wanted to carry over the memories for my babies but altered our recipe to include healthier alternatives. I replaced the base with spelt flour and removed the milk, sugar and eggs for a vegan friendly version.
I often double this recipe and keep a few extra in the freezer (separated by unbleached parchment paper in an airtight container) for a quick grab and go breakfast option.
Enjoy!!
XO,
Bobbielee
Ingredients
- 2 cups flour (I use spelt flour)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 1/2 cup nondairy milk (I prefer coconut or almond)
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- coconut oil, for cooking
- fresh fruit (optional)
- maple syrup, for serving
Directions
Turn on a skillet over medium low heat. Add the coconut oil and melt (I have had great luck with my cast iron pan but any one should work fine).
In a medium sized bowl, whisk together the flour, baking powder, and salt.
Add the non dairy milk, 1 tbsp maple syrup, and coconut oil and mix until the batter is smooth.
Using a 1/4 cup measuring cup add the batter to the pan. When you see bubbles form (approx 2 minutes) flip the pancake. Cook until golden (about 2 minutes).
Serve with fresh fruit topping and/or drizzle some pure maple syrup.
Share the love
#breakfast
#dairy-free
#snack
#spelt
#vegetarian
#vegan
#pancake
#brunch
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