Spelt Pancakes – a delicious recipe with flour, baking powder, cinnamon, salt, egg chia, nondairy milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Prepare your chia egg by mixing the seeds and water in a bowl and letting sit until it is nice and thick.
2
Mix dry ingredients in a large bowl (flour, baking powder, salt, and cinnamon). f you are using sugar, add 1 Tablespoon to the dry mixture.
3
Whisk milk and vanilla into the chia egg.
4
Pour the wet mixture into the dry mixture and only stir until combined, do not over mix.
5
Let the batter sit for a few minutes while the pan heats up. Put a frying pan over medium heat with some vegan butter or coconut oil and let it heat up.
6
Pour the batter into the pan, to make a pancake of your desired size. Cook for about 5-6 minutes on each side, until golden brown. Serve immediately with maple syrup.
402
kcal
Calories
25
g
Fat
38
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup spelt flour, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, and more.
Yes, Spelt Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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