Vegan Oat & Spelt Pancakes

Saturday morning calls for home-made pancakes, right? Of course right. These are so hearty, healthy, and delicious too.

You can substitute whole wheat flour for the spelt flour. Just decrease the milk to 1 1/4 cup.

Vegan Tip: Have you used a “flax egg” before? It makes a great egg substitute for some recipes, mainly baked goods where you’d want to use flax anyway (such as muffins, breads, pancakes, etc). In place of one egg, simply combine 1 tbs ground flaxseed with 3 tbs water, and let it sit for about 5 minutes. It forms a gelatinous blob that mimics the texture of an egg! In addition to making your baked goods animal-free, flax is a much healthier (lower cholesterol, higher fiber and Omega-3) substitute.

Ingredients

  • 1 1/3 cup soy- or almondmilk
  • 1 cup whole rolled oats
  • 1 tbs unsweetened applesauce
  • 2 tbs ground flaxseed + 6 tbs water (see vegan tip above)
  • 1/2 cup spelt flour (or whole wheat. See above)
  • 1 tbs brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon, or to taste (optional)
  • 1/4 tsp vanilla extract (optional)

Directions

Combine the oats and milk, and let them soak for about 5 minutes. Combine the flaxseed and water, and let that soak for about 5 minutes too.

Then combine the oats +milk, flax+water, vanilla, and applesauce. Stir. Then add in all the dry ingredients (flour, sugar, baking powder, salt, cinnamon). Mix well.

Scoop the batter by 1/4 cupfuls onto a hot griddle or greased saute pan. Cook until browned and firm around the edges, and bubbly on top. Flip and cook until both sides are golden brown.

I served it with fresh fruit, coffee, and a berry kale smoothie. Scrambled tofu or (if you’re not vegan), Greek yogurt would be great too!

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18 responses

  1. Amazing! I’m an oats addict, so as much as I love pancakes, I always feel like I’ve missed out when I have them in place of oatmeal. Dilemma resolved, perhaps!

    • Thanks! 🙂 Let me know how it goes if you make them. I’ve heard you can substitute spelt for wheat or white flour, and just reduce the amount of liquid by about 25%, and don’t knead or mix it as long. I’ve had it work fine with just a 1:1 substitution, though…a little experimentation is always fun! I love how nutty and hearty spelt tastes, and it has a pretty impressive nutritional profile too!

  2. Pingback: Spelt & Flax Crackers | Becca's Kitchen

  3. I love having a substantial but healthy breakfast in the weekends. These pancakes look absolutely fabulous. I must try them some time!

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