Spelt pancakes recipe

Spelt pancakes recipe

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  • Recipes
  • Dish type
  • Pancakes
  • American pancakes

Spelt flour is perfect for pancakes. These fluffy American-style pancakes use 100% spelt flour for a wholegrain pancake that makes great breakfast or brunch fare.

Devon, England, UK

191 people made this

IngredientsServes: 4

  • 175ml milk
  • 1 tablespoon vinegar or lemon juice
  • 120g spelt flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon olive oil or melted butter
  • olive oil or butter, for frying

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Combine the milk and the vinegar or lemon juice. Allow to sit and 'sour' while you prepare the other ingredients (alternatively, use 190ml of buttermilk instead).
  2. In a large bowl, combine the spelt flour, sugar, baking powder, bicarb and salt.
  3. To the soured milk, add the beaten egg and the oil or melted butter. Stir well to combine, then add to the dry ingredients. Stir gently till just combined; the mixture will be lumpy.
  4. Heat a heavy frying pan over medium high heat. Brush with a little olive oil or butter. When the pan is hot (water should sizzle when flicked onto the pan), add ladlefuls of the pancake batter, using about 60ml for each pancake. Cook till the bottom is set and browned and bubbles appear on the top, then flip and cook another 1 to 2 minutes. Repeat with remaining batter.


Spelt pancakes

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Reviews & ratingsAverage global rating:(18)

Reviews in English (15)

Delicious. Used buttermilk. I skipped the sugar as cooking for my young daughter too.-05 Feb 2013

These are very delicious and would rival any wheat pancake.-05 Oct 2013

I don't think these are fluffy enough to be American pancakes. (I'm American, that makes me an expert! ) That said, my kids and I really enjoyed these!!! I doubled the recipe so there was enough for everyone. I had to get used to the thin batter, and those metric conversions were interesting, but I pulled it off and they were great. I would send this recipe to more health conscious friends in a heartbeat.-22 Feb 2015

Spelt Pancakes with Honey Fried Bananas (egg and dairy free)

Easy egg and dairy free pancakes made with spelt flour and agave sugar, served with delicious bananas fried in honey. The perfect breakfast, brunch or snack.

You guys, it’s been eight and a half years since this blog was born and I don’t have a recipe for pancakes on it. What on earth have I been doing all this time?! Well, better late than never and I hope you find these were worth the wait!

Lately I’ve been trying to incorporate new ingredients in my cooking. I wrote an article a while back for a client and during my research I read that one of the ways we can contribute to healthier food systems around the globe is to try new and unusual plant products i.e. legumes, vegetables, grains, flours etc. This is because creating demand for such products helps farmers diversify their crops and make the shift from monocultures which are harmful to the soil and the environment in general. Spelt is a type of wheat that has been around since antiquity and its production is more sustainable than regular wheat, so I’ve been experimenting with it a bit along with emmer flour which is similar (remember this amazing banana bread?). The good thing is that they are both accessible (ok maybe emmer is a little trickier in some places) in major supermarkets, health food shops and online. Use wholegrain where possible for an even better nutritional profile.

I’m just going to add a little note here and say that I am not in any way suggesting we all have to stop eating plain flour, corn, soy and rice (the main monoculture crops)! That would not be reasonable or feasible, and it wouldn’t actually solve the issue, which is very complicated. But adding variety to our diet doesn’t only make our menu more interesting, it also helps in small ways we might not have imagined.

The flour in this recipe isn’t the only “alternative” ingredient, I also took the opportunity to try agave sugar which I had never tried before. Specifically I used organic agave sugar by Ol-eve. It’s actually the syrup in powder form, which makes it very easy to add to recipes that would normally use regular sugar. Like pancakes!

There is one more thing that makes these pancakes different to the classic version. There are no eggs. And you know what? You won’t miss them. In my opinion if we can make a recipe without eggs and not know the difference, then why use them? We can save them maybe for a recipe that is difficult to recreate without them. This way we are cutting down on our egg consumption, which in turn means we are reducing our environmental impact. Every little bit helps!

Now, let’s talk about how to serve these delicious pancakes. You can of course use any toppings you like, the options are plenty. However, I really really hope you try these bananas. They are dead easy to make, you basically just fry them with honey until soft! And they are crazy delicious. If you prefer you could use just the honey, or maple syrup, jam, chocolate spread, chocolate and peanut butter sauce (try the topping from this tart while it’s still warm!), coconut yoghurt, the list goes on. But again… these bananas…

So, let’s have a look at how to make these spelt pancakes with honey fried bananas.

Baking with Ancient Grains

Nutrient rich and loaded with complex flavor, ancient grains add a fun, wholesome twist to baking. These seeds and cereals — many of which predate modern wheat by thousands of years — make for fantastic baking flour.

In fact, several ancient grains are versatile enough to substitute into many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with the flour from one of eight ancient grains. The results were delicious. Some recipes came alive with a complete substitution: 100% ancient grain, 0% all-purpose flour. Others worked best with a 50% or 25% substitution. Which will you like best?

Amaranth Flour

Amaranth flour is versatile, full of whole-grain nutrition, and enhances the flavor of many recipes. Naturally gluten-free, it contains all nine essential amino acids and lysine, a protein missing in most grains. Amaranth is a good source of iron, magnesium, and phosphorus.

  • Flavor: Earthy and peppery.
  • Texture effect: Tender in small amounts dense in larger quantities.
  • Works best in: Pancakes and quick breads.
  • Gluten free: Yes.

How to incorporate amaranth flour into your baking

As with many ancient grains, amaranth flour is versatile enough to substitute into many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with amaranth flour. The results were delicious. Some recipes came alive with a half-and-half substitution: 50% amaranth, 50% all-purpose. Others worked best with amaranth at 25%. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog »

Amaranth in Pancakes

We really like the flavor of 50% amaranth and 50% all-purpose flour. The pancakes are fluffy and more tender than those made with all-purpose flour alone. If you're feeling adventurous, substitute up to 100% amaranth, though that amount yields a real punch of flavor.

We also liked: Spelt

Amaranth in Scones

Substituting 25% yields a tender, crumbly texture in scones. The mild amaranth flavor adds some complexity without overwhelming other flavors. Substituting amaranth 100% yields a denser scone with a much grittier bite and a nutty, almost peanut butter-like flavor.

We also liked: Kamut

Amaranth in Cinnamon Bread

Cinnamon bread demonstrates that amaranth inhibits breads' rise. A yeast loaf baked with 25% amaranth flour is acceptable, but loaves using 50% amaranth flour or more are incredibly dense and barely rise. If you're determined to make a yeast loaf that's more than half amaranth flour, add a little extra water and prepare for a heavy loaf.

We also liked: Kamut or Spelt

More great amaranth recipes

Gluten-Free Amaranth Almond Bars
No-Knead Amaranth Honey Nut Bread
Morning Glory Breakfast Cookies

Barley Flour

Barley flour is exceptionally high in fiber and low in starch, making it one of the lowest glycemic index (GI) grains you can use. With three times the soluble fiber of oats, it's a delicious, nutty-tasting way to add nutrition to baked goods.

  • Flavor: Subtly sweet and nutty.
  • Texture effect: Often moist in small amounts crumbly in larger quantities.
  • Works best in: Pancakes and quick breads.
  • Gluten free: No.

How to incorporate barley flour into your baking

As with many ancient grains, barley flour is versatile enough to substitute for all-purpose or whole wheat flour in many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with barley flour. The results were delicious. Some recipes came alive with a complete substitution: 100% barley, 0% all-purpose flour. Other recipes worked best at 50% or 25% barley. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog »

Barley in Pancakes

You'll love the extra-fluffy pancakes you'll make using 100% barley flour. Barley adds a touch of sweet nut-like flavor, which gives these breakfast cakes a bit of sophisticated taste.

We also liked: Spelt

Barley in Banana Bread

Banana bread made with 50% barley flour has the ideal balance of banana, spice, and nutty flavors. It's also deliciously moist, and rises well. A 100% barley flour loaf sinks a little, and is tough, dense, and gummy — although the flavor continues to shine.

We also liked: Quinoa

Barley in Muffins

Muffins made with 50% barley flour are lofty and domed, and just as tasty as they are beautiful. Moist and tender, they perfectly highlight the sweet, nutty flavor of barley. For a muffin with even more flavor (but a flatter, denser texture), substitute barley flour 100%.

We also liked: Quinoa

Buckwheat flour

Buckwheat flour is hearty, gluten-free, and a good source of magnesium, copper, and dietary fiber. We enjoy its health benefits, but also turn to it again and again for its bold, nutty flavor.

  • Flavor: Bold, toasty, and rich.
  • Texture effect: Moist and tender in small amounts chalky in larger quantities.
  • Works best in: Pancakes and quick breads.
  • Gluten free: Yes.

How to incorporate buckwheat flour into your baking

As with many ancient grains, buckwheat flour is versatile enough to substitute for all-purpose or whole wheat flour in many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with buckwheat flour. The results were delicious. Some recipes came alive with a full substitution: 100% buckwheat, 0% all-purpose flour. Others worked best at 50% or 25%. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog »

Buckwheat in Pancakes

We found a 50% buckwheat and 50% all-purpose flour combination the most appealing. You'll enjoy buckwheat's distinctive flavor in a fluffy, moist pancake. At 100% buckwheat, pancakes will be dry and somewhat sandy, with assertive buckwheat flavor.

We also liked: Quinoa

Buckwheat in Scones

Scones made with 25% buckwheat flour will be moist and tender, and have delicate buckwheat flavor. Beyond 50%, scones will have a pronounced "grassy" note, and chalky texture.

We also liked: Kamut

Buckwheat in Muffins

Substituting buckwheat flour 25% in muffins seems to yield the best results: muffins are moist yet light in texture, with enjoyable buckwheat flavor. As you increase the amount of buckwheat beyond 25%, muffins become drier and chalkier.

We also liked: Quinoa

Kamut flour

Kamut flour, a good source of protein and dietary fiber, contains some gluten. Kamut, the commercial name for Khorasan wheat, is an ancient variety of durum, with a grain twice the size of modern-day wheat.

  • Flavor: Rich and buttery.
  • Texture effect: Light and tender in small amounts verging on crumbly in larger quantities.
  • Works best in: Scones, quick breads, and muffins.
  • Gluten free: No.

How to incorporate Kamut flour into your baking

As with many ancient grains, Kamut flour is versatile enough to use in many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with Kamut flour. The results were delicious. Some recipes came alive with a half-and-half substitution: 50% Kamut, 50% all-purpose. Others worked best at 25%. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog »

Kamut in Cinnamon Bread

A 50% Kamut flour substitution in cinnamon yeast bread creates a loaf with a beautifully buttery, tender, and moist interior that's almost croissant-like. While rising nearly as high as an all-purpose loaf, and offering superior flavor, a 50% kamut flour yeast loaf does demand about a tablespoon of additional water. A 100% Kamut loaf is denser and may crumble a bit correct this a bit by adding more water.

We also liked: Spelt

Kamut in Scones

Kamut's buttery flavor really enhances scones made with 50% Kamut flour and 50% all-purpose flour. It also lends them tenderness not apparent with 100% all-purpose flour. Although 100% Kamut scones have wonderfully rich flavor, they're also dense and crumbly.

We also liked: Spelt

Kamut in Banana Bread

A 50% Kamut/all-purpose flour banana bread is moist, with mild, sweet whole-grain flavor. A 100% Kamut loaf is somewhat astringent, with a slight sandy bite to it.

We also liked: Barley

Millet flour

Millet flour is packed with nutrition for flavorful, healthier baked goods. Naturally gluten-free, it adds mild flavor to both sweet and savory recipes. You might recognize whole millet: some cuisines use the small yellow seed in cooking, and it's typical in many bird seed mixtures, as well.

  • Flavor: Sweet and corn-like.
  • Texture effect: Cornbread-like in small amounts sandy in larger quantities.
  • Works best in: Muffins and quick breads.
  • Gluten free: Yes.

How to incorporate millet flour into your baking

As with many ancient grains, millet flour is versatile enough to use in many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with millet flour. The results were delicious. Some recipes came alive with a half-and-half substitution: 50% millet, 50% all-purpose flour. Others worked best with 25% millet flour. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog »

Millet in Pancakes

Pancakes made with 50% millet flour are light and fluffy, with sweet, corn-like flavor. A 100% millet batter is rather difficult to work with, so while we like the flavor of the finished pancakes, their texture is quite dense.

We also liked: Spelt

Millet in Scones

With perfectly tender texture and sweet flavor, our favorite millet scones are those made with 25% millet flour. We find a 25% dough is easier to work with than the wetter doughs made using 100% or even 50% millet flour. These higher-substitution scones are also dry and dense.

We also liked: Kamut

Millet in Cinnamon Bread

Cinnamon bread made with 25% millet flour is light and fluffy, just like our favorite all-purpose yeast loaf, with added sweetness from the millet. A loaf made with 50% millet flour doesn't rise quite as high, but is almost as soft and moist. Tip: Mix in water gradually millet tends to absorb less.

1 cup One Degree Organics Sprouted Spelt Flour
2 Tbsp coconut sugar
1 Tbsp baking powder
1 tsp cinnamon
1/8 tsp salt
1 cup unsweetened almond milk
2 Tbsp coconut oil, melted
2 tsp pure vanilla extract

In a large bowl, whisk together the dry ingredients.

Combine the liquid ingredients in a separate bowl and then add to the dry ingredients. Whisk gently until just combined being careful to not over mix.

Heat a griddle or frying pan to medium-low heat. Once hot, lightly grease and scoop a 1/4 cup of the batter on to the griddle or pan. Flip when bubbles appear on top (approximately 2-3 minutes). Cook for an additional 2 more minutes on the other side until golden.

Serve immediately or keep warm in a 200 degree F oven until ready to serve. Top with cinnamon, a drizzle of maple syrup and fresh berries.

Fluffy Vegan Spelt Pancakes

A simple and uncomplicated recipe for fluffy vegan spelt pancakes. They're light and pillow-y on the inside, and crunchy golden brown on the outside. P erfect for Sunday breakfast! Spelt is a nutritious flour alternative which yields a lovely crunch factor to these pancakes.Â

Fluffy Vegan Cinnamon Spelt Pancakes

Breakfast has always been one of my favourite meals. Back in my University days, I would wake up relishing in the thought of the first feast of the day. Granted, those were the years of intense fitness training and long days (and nights) of lectures and papers. My love for breakfast hasn't changed much, save for what's on my plate now. And, pancakes are morning perfection in my home.

Spelt flour and cinnamon give these fluffy vegan spelt pancakes such a lovely flavour spelt being slightly nutty. This recipe makes simple and uncomplicated pancakes that are pillow-y on the inside and crunchy golden brown on the outside.

This recipe yields 8- 4" pancakes, enough to serve three to four. or two very hungry people. Simply half the recipe for a smaller serving.

Tips to Make the Best Fluffy Vegan Spelt Pancakes

  • Let pancake batter rest for 5 minutes before dropping the batter in the pan. Resting the batter allows for the gluten strands to develop and trap air- this will help create a super fluffy pancake. Moreover, because spelt does not contain as much gluten as regular wheat flour, resting is key!
  • Don't skimp on the baking powder - 4 teaspoons may seem like a lot, but it's key to achieving a super fluffy and light pancake.
  • Mix the batter lightly- over mixing will cause the gluten to toughen too much and can result in a lifeless, flat pancake.
  • Don't worry about lumps- lumps will naturally dissolve as you allow the batter to rest before cooking.
  • If you don't have a non-stick pan, use a small amount of vegetable oil in your pan before dropping the batter.
  • Make sure your pan is nice and hot before adding the batter. A hot pan will ensure even cooking and rising.

Notes on Egg Replacer Powder

Often, pancakes made without eggs can be doughy and or tough. Happily, a few simple ingredients can yield the fluffiest plant-based flapjacks around. Plenty of baking powder and the use of an egg replacer powder are key.

Basically, a fter several failed attempts with flax meal or chia, I decided to stick with what tends to work for me egg replacer powders- they are essentially a mix of potato and tapioca starch and are easy to find in your local grocer or health food store. If you can't find egg replacer power, you can try using cornstarch or arrowroot powder in a 1:1 ratio.

I use Ener-G Egg Replacer and find it to be a superb egg replacement, especially for these pancakes.

Notes on Spelt Flour

I use spelt flour for most of my recipes. The main reason is that is contains more nutrients that regular all purpose wheat flour. Spelt flour has a slightly nutty taste to it, which I really like.

While spelt seems like it might be a gluten-free flour, it's not. Spelt flour contains less gluten than regular wheat based flours, but make no mistake it's not safe for anyone with gluten-intolerance, allergies or celiac disease. I don't have a gluten intolerance, however, I find spelt to be easier to digest.

Want more breakfast recipes like this one?

If you like my fluffy vegan spelt pancakes, you may want to try some of my other popular breakfast recipes:

And if you’re looking for an awesome butter-y spread for your waffles, be sure to check out the recipe for European style dairy-free butter recipe it’s simple to make and is perfect for waffles, pancakes, toast…almost anywhere you’d use regular butter.

Spelt flour pancakes recipe

So why spelt flour? Spelt flour is great as it promotes bone health, improves blood circulation, helps lower the levels of dangerous cholesterol and boosts the immune system in our bodies. Spelt is a grain that is closely related to wheat and it is believed to have first been used approximately 8,000 years ago. It is packed with important nutrients and minerals such as iron, copper, magnesium, potassium, zinc, niacin, vitamin B6 and folic acid. Additionally, spelt flour has a high content of fibre which is great for healthy digestion. Moreover helping to reduce conditions like constipation, bloating and cramping and more serious gastrointestinal issues like ulcers. You can find spelt flour in most big supermarkets.

Other sweet recipes on the blog you might like

Delicious Spelt Pancakes or Waffles Recipe

I looked for the best spelt pancakes and waffles recipe and found it at the Berlin Natural Bakery. The cinnamon really adds the perfect touch of deliciousness to every bite of these waffles!

The most nutritious flour is freshly ground whole grains. I used my Wonder Mill grain mill to grind hulled spelt into fresh spelt flour to use in this recipe. A grain mill is a must for any healthy kitchen, and makes grinding grains into fresh flours a simple task.

I hope you are in the mood for waffles this morning! Try this tasty recipe for spelt waffles (or pancakes) and I promise you won’t miss your usual flour.


(Makes 5 Belgian size waffles.)


  • 2 cups whole spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon
  • 3 eggs
  • 1/2 cup oil
  • 1 1/2 cup milk
  • 1 tablespoon vanilla

In a medium size mixing bowl, combine flour, baking powder, salt, sugar and cinnamon. In smaller bowl, beat eggs, add oil, milk and vanilla.

Add contents of smaller bowl into dry ingredients. Stir gently till ingredients are blended together. Do not use mixer and do not over mix.

For Waffles: Pour about 3/4 cup of batter onto a preheated waffle iron and bake according to manufacturer’s directions until golden brown.

(For Pancakes: Pour batter by 1/3 cupfuls onto a lightly greased hot griddle turn when bubbles form on top of pancakes. Cook until the second side is golden brown or according to your personal preference. Serve with butter and real maple syrup.)

Enjoy this delicious low-gluten recipe and be sure to “Like” and Share it with your family and friends using the social media sharing buttons below. Thank you!

Blueberry Spelt Pancakes

As you probably guessed it from the name, these pancakes are made with spelt flour. This is a great option for people who need/want to avoid wheat. This is wheat free flour it is also low in gluten. In fact the gluten in spelt flour breaks down much easier. This type of flour also contains fewer calories. Plus, the texture of the finished product is very similar to recipes made from wheat flour, so it’s hard to tell the difference.

Also, as the name states, the recipe includes blueberries. These little “brain berries” are full of antioxidants that help rid the body of free radicals. They also have potassium, Vitamin C, and Fiber. Additionally, the recipe includes everyday products like vinegar, milk, baking powder, vanilla extract, eggs, and powdered sugar. Products found in many households.

The recipe is very easy. Coat the griddle with your choice of butter or oil. Mix up your milk and vinegar and allow it to set for 3 minutes. Then add the rest of the ingredients as directed. Pour about 1/3 of a cup of batter on the griddle. You’ll know when the pancake is ready to be flipped by the little bubbles forming and the solidity of the sides. Once you flip it you’ll only need to cook for about another minute or two. The total time it takes to make these pancakes is about 10 minutes. You’ll have enough pancakes to serve yourself and a friend.

If you like this recipe, check out the “Spelt Flour Muffins.” It’s also listed under the breakfast category. Enjoy trying out new recipes and finding new culinary loves.

Spelt Pancakes – Dairy Free – Video Recipe

I seem to have developed a decidedly healthy infatuation, something which flashed through my consciousness like a crisp spring morning and makes a welcome change from trying to un-develop decidedly unhealthy infatuations, yes, I’m looking at you 81% cocoa dark chocolate. I realised just last week, as though it were hidden in plain sight, that every. single. time. I’ve used flour on this blog, it’s been spelt. That’s 18 months of exclusive spelt usage. Whilst sorting out my recipe categories I’ve even had to add a ‘spelt’ recipe category due to it’s proliferation. And here we are again, this time talking about spelt pancakes

It’s not as though I set out on a crusade of spelt based propaganda, or that I made a conscious decision never to use anything other than spelt. But in that time I’ve become quite familiar with this avuncular member of the grain world, and he’s a very personable chap, although slightly cranky and irritable, which are surely the signs of a noble character. He politely requests to be treated gently and with respect, and upon doing so you shall be rewarded with baked creations that are beautifully non-burdensome. However, should you cross him, then you can expect spelt to live up to all of the worst nooks of his reputation.

Why oh why?

This love of spelt comes from an indefinable sense of appreciation that I can feel within me, but not necessarily able to put my finger on. Call it intuition. The opposite of the prevailing modern way of thinking that requires scientific evidence to prove the qualities of a substance exist before anyone is allowed to actually believe it or profess it out loud. As if just preferring something, or having an opinion that’s not based on scientific facts and laboriously produced papers is an outrageous and wild suggestion.

Of course, people wearing white coats have produced literature and statistics that prove spelt is good for you, but I know that I simply get more enjoyment out of eating spelt products, without having to refer to any graphs. Spelt is just lighter, it feels as though it weighs less heavily upon my body when consumed, as if the requirements it makes of my ebbing life force are minimal, hence allowing a smidgen more energy to be devoted to something more enjoyable than the digestion process (note: I said digestion, not eating).

Spreading the love

During the process of creating and disposing of* many un-bloggable creations, I’ve also learned a lot about dealing with spelt. With that fact in mind I’ve decided to spread some spelt-based love around by doing a run of recipes for you, specifically targeting this noble grain.
(* eating)

The internet in all it’s group consciousness holds forth varying levels of information and recipes about this grain, but it’s time that someone got all of the basics in place and I’m happy to take care of this. If there’s any spelt recipes you want to see on this blog, then I would truly love to hear from you and I’ll get busy on your behalf.

Spelt pancakes… at last

I should have done this years ago. Really. Spelt pancakes are such a simple recipe to do. There’s not many ingredients required to make pancakes and they’re quite forgiving, so as long as you’ve got eggs, milk and flour and it’s runny, you’re probably going to end up with something that resembles a pancake once you stick it in a hot pan with a little fat. They’re also infinitely versatile because you can use any type of milk to make them, all you might find is a slight change in flavour, but seeing as most people are slathering these with sweet topping you probably won’t even notice.

But enough of the whys and whens, the fact is that I have made them, and these spelt pancakes are here for your enjoyment, in perfect time for Shrove Tuesday, which is only 11 months away… enjoy!

Spelt Pancakes – Dairy Free Option

Serves 8
Takes 10 minutes
Uses a whisk and a frying pan

PDF recipe card to download or print


125g white spelt flour
pinch of salt
2 medium eggs
180ml oat milk , or any other dairy free option (or even cow milk!).
75 ml water added to the milk (255ml total liquid)
Coconut oil to cook


Mix the oat milk and water together in a glass or jug.

Add a little bit of the milk/water liquid to the flour and whisk it in throughly, until you have a smooth paste again. Add a little more liquid, bit at a time, making sure it all gets mixed into the paste before adding any more. Each time you add some liquid you will get a progressively smoother and looser batter. If you add it too quickly, or don’t mix it in enough, you will end up with a lumpy batter, so it’s better to add smaller amounts at a time. Once you’ve added half of the liquid you can start adding it in larger quantities.

Heat a frying pan for 5 minutes over a medium-low heat and add half a teaspoon of coconut oil. Pour enough batter into the pan cover the base once you’ve swirled it around. Cook until browned slightly then flip and cook the other side, then serve with toppings of your choice, such as maple syrup, bananas, sugar and lemon, nutella, or salted dark chocolate and peanut butter sauce, a recipe which I’m working on now, so hopefully coming this way soon!

How it’s done

1. Separate the eggs and whisk together the egg yolks, salt, baking powder, all-purpose flour, wholemeal Spelt flour, and half of the milk together in a bowl.

2. Sweeten the batter with cinnamon, vanilla extract and coconut sugar, add the rest of the milk and whisk together until combined.

3. Peel, halve and core the apple, cut it into little cubes an add the apple cubes to the batter.

4. Clean a bowl with lemon juice to make sure it is fat-free. Add the egg whites and whisk them until medium to strong peaks form. In case you use a bowl with fatty residues it is possible that the egg whites will have difficulties with getting stiff or the formed peaks can collapse.

5. Fold the egge whites in three steps through the pancake batter and transfer it into a jug.

6. Heat a pan on the stove with ghee, coconut oil, or sunflower oil. I used Ghee because it has a very high smoking point en will not burn or blacken while baking the pancakes.

7. Pour rounds of batter in the pan and bake the pancakes for about 1-2 minutes or until small bubbles start to appear on top of the pancakes. Flip the pancakes over and bake until both sides are golden brown and the pancakes have risen to about 1 cm. Repeat until the batter is used up.

Serve with fruit, yogurt and honey for breakfast or lunch or eat plain as a snack. I would love to hear what you think about this recipe and feel welcome to share your creations or suggestions @TalesofPastry or #TalesofPastry.