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Spelt & Oatmeal Pancakes

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Author: The Greedy Vegan
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  • 500 ml 2 cups oat milk
  • 50 g 1/2 cup rolled oats
  • 175 g 1 1/2 cups spelt flour
  • 3 tbsp wholemeal flour alternatively 3 tbsp gluten free all purpose flour
  • 3 tsp baking powder
  • 1 tbsp coconut oil
  • 1 flax egg: 3 tbsp water + 1 tbsp milled flax seed


  • 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 1/4 of a cup to portion the batter. If you don't have a measuring cup take 3 tbsp of batter or make them as big as you want.

  • Heat a heavy bottom pan over medium heat, pour 1/4 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.


*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.