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    Home » Breakfast

    Spelt & Oatmeal Pancakes

    Published: Feb 8, 2015 · Modified: Jan 3, 2019 by Gloria - The Greedy Vegan · This post may contain affiliate links · 3 Comments

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    Since this pancake could hardly get any healthier I tend to go full out on the topping. You can stick to it as it is and eat them pure, as they are. The spelt gives them a light, natural sweetness. However Sunday breakfasts mean total indulgence for me and there is nothing more satisfying than spreading home made datella on your pancake and serving it with some fresh fruit.

    Spelt & Oatmeal Pancakes

    Making these is as simple as any pancake recipe and they are a wheat free version of the very scrumptious oatmeal pancake. I like this version when I have stressful days because spelt is a whole lot more filling than wheat and it is a nice alternative for people with wheat intolerance. 

    Spelt & Oatmeal Pancakes

    Spelt & Oatmeal Pancakes

    The Greedy Vegan
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Servings 8

    Ingredients
      

    • 500 ml 2 cups oat milk
    • 50 g ½ cup rolled oats
    • 175 g 1 ½ cups spelt flour
    • 3 tablespoon wholemeal flour alternatively 3 tablespoon gluten free all purpose flour
    • 3 teaspoon baking powder
    • 1 tablespoon coconut oil
    • 1 flax egg: 3 tablespoon water + 1 tablespoon milled flax seed
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    Instructions
     

    • When making these it’s best to start with the “egg” because it needs to set. Mix the water and milled flax seed in a cup and let it set in the fridge for about 5-10 minutes. For a full instruction and explanation for flax eggs you can click here.

    • Mix the remaining ingredients in a bowl and add the flax egg. If your coconut oil is solid you might want to heat it a bit since it solidifies when the temperature is below 75 degrees F / 25 C.

    • I use a measuring cup that measures ¼ of a cup to portion the batter. If you don't have a measuring cup take 3 tablespoon of batter or make them as big as you want.

    • Heat a heavy bottom pan over medium heat, pour ¼ of a cup of batter into it and bake until the surface started bubbling and the edge of the pancake is cooked. Turn the pancake and cook for about another minute.

    Notes

    *The mixture should make 8 pancakes, feel free to make smaller ones if you like.
    **These are served with a big portion of datella which is my home made hazelnut spread, baby figs, candied nuts and a big glass of ice cold hazelnut milk.
    Tried this recipe?Let us know how it was!

     

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    More Breakfast

    • Hearty Vegan Mushroom Scramble
    • Home Made Focaccia with Garlic and Herbs
    • No Bake Breakfast Bars with Cranberries and Seeds
    • Smooth Homemade Peanut-Butter From Roasted Peanuts

    Reader Interactions

    Comments

    1. Janette Pearson

      June 21, 2016 at 3:48 pm

      5 stars
      I use this recipe to cook a huge batch of pancakes for my kids every Sunday. I find that it keeps them going a lot longer than if I use eggs and dairy. Thanks Gloria.

      Reply
    2. Gloria

      June 26, 2015 at 10:24 am

      You have to replace it 1:1 with store bought gluten free flour and you should be fine. I will post a pancake recipe soon that does not contain gluten.

      Reply

    Trackbacks

    1. Zorka says:
      June 25, 2015 at 8:59 am

      Can you make this gluten free?

      Reply

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