Spelt and Vanilla Vegan Pancakes
From: The Alkaline Sisters website
- Yield: 6-8 pancakes
- 1 cup organic light spelt flour
- 2 tbsp aluminum free baking powder
- 1/8 tsp fine himalayan salt
- 1 cup almond milk
- 1 tbsp agave syrup
- 2 tbsp cold pressed sunflower oil
- 1 1/2 tsp pure alcohol free vanilla
- coconut oil for the pan
Adapted from alkalinesisters.com
Measure all dry ingredients into a large bowl and all the wet ingredients into another smaller bowl. Give each mixture a good stir and then add the wet to the dry combining just until mixed. Set aside for 5 minutes to allow batter to rise. Prepare an open pan with 1/4 tsp coconut oil on low heat and gently spoon batter into pan without stirring batter too much, forming 2-3 small pancakes. Cook for 2-3 minutes or until bubbles appear on surface and are golden on underside, then flip to finish. Remove from pan and serve immediately or rest on wire rack so bottom doesn’t sweat forming a soggy cake as you prepare others. We like to double this recipe and often have the oven on low and place the cakes on a wire rack in the oven until there are enough for us to eat together and I freeze or just chill the extra cakes and pop them in the toaster the next day for a quick breakfast.
If you aren’t big on Maple syrup try some raw almond butter or whip up some cashew cream to go with your fresh berries instead. If you love blueberries either stir some frozen ones into the batter or drop them on top before flipping-yum I love them this way-but not everyone in my household does.