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Wholemeal Spelt Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Not too thick, not too thin and vegan!

Course: Breakfast
Keywords: Spelt Pancakes, Vegan Pancakes
Servings: 4 people
  • 1 cup wholemeal spelt flour white spelt flour works too
  • 1 cup plant milk at room temperature
  • 1 tbsp fresh lemon juice
  • 3 tbsp water
  • 1 tbsp coconut sugar
  • pinch salt
  • 1 tsp baking powder
  • 3/4 tsp bicarbonate soda or baking soda
  • 1 tbsp psyllium husk powder *see note
  • 1 tbsp melted vegan butter
  1. Make a psyllium 'egg' by mixing the psyllium husk powder with 2 tbsp of water and setting aside for 10 minutes to thicken.

  2. Pour the plant milk into a jug and stir in the lemon juice. Set aside for 5 minutes - don't worry if it curdles.

  3. In a small bowl, mix together the milk/lemon juice combo (i.e. the vegan buttermilk), psyllium egg, melted vegan butter and the 3 tablespoons of water with a fork.

  4. Combine all the dry ingredients into a large mixing bowl and make a well in the centre. Pour in the wet ingredients and stir well with the fork.

  5. Heat a non-stick pan over medium-high heat and cook small ladlefuls of the pancake mixture in batches.

  6. Serve with your favourite toppings!

Recipe Notes

*Can substitute flaxseed meal or chia powder.