Tender Egg-Free Sprouted Spelt Flour Pancakes

Make it

Instructions

1. 01

   Make the flax mixture

   In a small bowl, whisk together 2 tbsp ground flaxseed and 5 tbsp water until evenly combined. Let the mixture stand until thickened and gel-like.

2. 02

   Whisk the dry ingredients

   In a large bowl, whisk together 1.5 cup sprouted spelt flour, 2 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, and 1 tsp ground cinnamon (optional) until evenly distributed.

3. 03

   Mix the wet ingredients

   In a separate bowl, whisk together 1.25 cup unsweetened oat milk, 2 tbsp maple syrup, 1 tsp vanilla extract, and 2 tbsp neutral oil. Whisk in the thickened flax mixture until smooth.

4. 04

   Combine and rest the batter

   Pour the wet mixture into the dry mixture and stir just until no dry pockets remain. A few small lumps are fine; avoid overmixing. Let the batter rest so the flour hydrates and the leaveners can create a lighter texture.

5. 05

   Cook the pancakes

   Heat a nonstick skillet or griddle over medium heat. Spoon about 3 tbsp of batter for each pancake, leaving space between pancakes. Cook until bubbles appear across the surface and the edges look set, about 2 to 3 minutes. Flip and cook until the centers are set and the undersides are lightly browned, about 1 to 2 minutes more. Repeat with the remaining batter, lowering the heat if the pancakes brown too quickly.

6. 06

   Serve

   Serve the pancakes warm. For the best texture, keep finished pancakes in a single layer while cooking the remaining batch.