Wholesome Spelt and Buckwheat Pancakes
These wholesome spelt and buckwheat pancakes are a nourishing vegan breakfast made with simple, hearty ingredients. Lightly sweetened and fluffy with a tender crumb, they’re perfect for slow mornings and pair beautifully with fresh fruit and maple syrup.
Ingredients
- 6 tbsp water
- 2 tbsp ground flax
- 1 tbsp apple cider vinegar
- 3 cups soy milk
- 2 tbsp canola oil or other neutral oil
- 2 cups spelt flour
- 1 cup buckwheat flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Instructions
- In a small bowl, stir the flax and water together and let sit to thicken while you prepare the other ingredients.
- In a large mixing bowl, add the soy milk and apple cider vinegar and stir. The mixture should begin to curdle slightly.
- In another large bowl, whisk together the spelt flour, buckwheat flour, sugar, baking powder and salt.
- To the large bowl with the soy mixture, stir in the canola oil and the flax mixture. Once the wet ingredients are mixed, add in the dry ingredients to the wet and stir to combine.
- Pour the batter onto a preheated griddle or non stick pan. Cook until the edges have firmed and the center is bubbly. Flip and then continue cooking the other side. It is normal for these pancakes to appear more pale than traditional pancakes. They do tend to darken better in a cast iron pan.
- Once cooked, plate and top with desired toppings. I love fresh fruit and a drizzle of maple syrup on mine.
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