Fluffy Vegan Spelt Blueberry Pancakes

• Condiments

  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1 4 cup blanched almond flour (36 g
  • 2 tsp Baking powder
  • 1 tbsp Potato starch
  • 3/8 tsp Sea salt, fine
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1 tbsp Flaxseed, ground

• Other

  • 1 cup spelt (140 g, I use Arrowhead Mills Organic Spelt , love it, Spelt is NOT gluten-free fyi

Found on thevegan8.com

Ingredients

• 1 cup spelt (140 g, I use Arrowhead Mills Organic Spelt , love it, Spelt is NOT gluten-free fyi)
• 1/4 cup blanched almond flour (36 g, this helps them be moist and replace oil)
• 1 tablespoon potato starch , not potato flour (12 g, this is what helps them be light/fluffy)
• 2 teaspoons baking powder (9 g)
• 1 tablespoon ground flaxseed (9 g)
• 1/4 teaspoon + 1/8 teaspoon fine sea salt (3 g)
• 1 cup, up to 2 tablespoons more (237 mL to 266 mL, if needed of lite canned coconut milk (a creamy milk is important here. I think soy would work. See directions)
• 2 tablespoons pure maple syrup
• 2 teaspoons vanilla extract
• Optional add-ins: Blueberries (I used 1/2 heaping cup), chocolate chips, nuts, etc. I obviously used blueberries for this, but they are just as amazing plain, actually my favorite way
• Note: As with all my recipes, using a scale will yield accurate results. Also, please keep in mind that subbing an ingredient, particularly a flour or trading dry for liquid sweetener and vice versa, is going to yield different results. I test my recipes, often multiple times, so I share the final recipe that works perfectly. I will help in any way I can, so please ask me about any subs before guessing. Its best to make the recipe as written for best results.

Directions

• Add the spelt flour, almond flour, potato starch, baking powder, flaxseed and salt to a large mixing bowl and whisk really well until there are no lumps and everything is well incorporated. Its always best to weigh your ingredients for accurate results. Make sure you add a bowl to the scale, then zero it out and then weigh ingredients.
• Make a well in the center of the dry ingredients and pour in the milk, syrup and vanilla. Ok, so heres the thing, if you used Bobs Red Mill blanched almond flour, you should only need 1 cup milk, but if you use a better version that is more finely ground/fluffy, you will likely need the extra 2 tbsp milk because it will produce a slightly thicker batter. I tested BOTH. I used lite coconut milk, shake the can well first before measuring. Give the liquids a mini stir and then whisk everything together just until smooth and combined and all the flour is mixed in, but being careful not to over mix it since there is gluten in the spelt and you dont want tough pancakes. The batter should be fairly thick and smooth, but still slightly pourable, not real runny, otherwise you will end up with flat pancakes. Adjust the batter if necessary. Set the batter aside to rest for 10 mins. Do not skip this step. It will help your batter to thicken some and the baking powder and starch to absorb some liquid, resulting in fluffy pancakes. At this same time, heat up your pancake griddle (350 degrees) or a small frying pan over medium-low heat.
• Meanwhile, if making them blueberry (I used frozen) remove them from the freezer and toss them with 2 teaspoons spelt flour to coat them, so it doesnt turn your batter an ugly color. This is more important for the frozen ones. I used the big blueberries for the photos, but prefer them with the small wild blueberries, as they make the batter easier to work with. Be sure to shake the excess flour off through a strainer before adding them to your batter, or too much flour will get in it.
• If using a pancake griddle nowadays, so no need to spray at all, but if using a frying pan, you will need to spray with nonstick for each pancake. Pour 1/4 cup batter for each pancake (to get 8) and let them cook 3-4 mins on the first side, or until the edges have started to firm up and get a dry look. You can take a little peak underneath to see if they are golden, flip over and cook another minute or two until cooked through. Serve with hot maple syrup. YUM.

Nutrition