Vegan Spelt Pancakes with Cinnamon
Wholesome vegan pancakes made with spelt flour, hazelnut milk, and ground flaxseed binder. Warm spices from cinnamon complement the nutty grain. Light and tender texture with optional maple syrup topping. Quick weekday breakfast or brunch option.
Ingredients
- 1 chávena de chá (=cup) de farinha de espelta integral
- 1 c de sopa de farinha de araruta
- ¾ chávena de chá (=cup) de leite de avelãs (ou outro que prefira)
- 1 c de sopa de farinha de linhaça
- 3 c de sopa de água
- 1 c de café de canela
- ½ c de café de fermento em pó
- 1 pitada de flor de sal
Instructions
- 1
In a small bowl, combine ground flaxseed, cinnamon, and water. Mix well and let sit for 5 minutes to activate.
- 2
In a larger bowl, combine spelt flour, arrowroot flour, baking powder, and salt. Mix thoroughly.
- 3
Add hazelnut milk and the flaxseed mixture to the dry ingredients. Stir until just combined.
- 4
Heat a non-stick skillet over medium heat. Pour 3 to 4 tablespoons of batter for each pancake.
- 5
Cook for 1 to 2 minutes, then flip with a spatula. Cook the other side until done.
- 6
Repeat with remaining batter. Serve hot with maple syrup or preferred topping.
Tips
Allow the flaxseed mixture to sit for the full 5 minutes to achieve proper binding.
Do not overmix the batter to avoid dense pancakes.
Use medium heat to prevent the outside cooking too quickly before the inside sets.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on a skillet or in a toaster.
Prepare the dry ingredient mixture the night before. Mix the flaxseed batter just before cooking.
Serve immediately while warm with maple syrup, fresh berries, or vegan yogurt.
Common Mistakes
Do not skip the 5-minute rest for flaxseed to avoid pancakes falling apart.
Do not cook on high heat to avoid burning the exterior before the interior cooks through.
Substitutions
Dairy-Free Swaps
Vegan Options
neutral