Kid-Approved Spelt Flour (Vegan) Pancake...
Prep
5 mins
Cook Time
15 mins
Servings
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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