These lovely spelt vegan pancakes are so easy to make yet they are filling. This is a very delicious breakfast or brunch dish! Enjoy!
Step 1: Gather Your Dry & Wet Ingredients!
Recipe: For 7 thin smaller pancakes
130 gr (1 cup) organic wholegrain spelt flour
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, leave to stand for 15 minutes in the fridge until you get a gel-like liquid)
250 ml unsweetened almond milk
1 teaspoon home-made vanilla extract
Step 3: Add Dry Ingredients to Bowl With Wet Ingredients. Mix. Place Into the Fridge for 15 Minutes.
Take a medium bowl & add all wet ingredients for the pancakes. Mix with a small whisk. Now, add bowl of dry ingredients to the bowl of wet ingredients. Whisk together. There must not be any lumps! Place bowl with batter into the cold fridge for 15 minutes until thicker. Make small thinner pancakes.
Step 4: Fry Your Pancakes & Enjoy!
Fry your pancakes in hot sunflower oil. Fry your pancake until some bubbles appear on the surface & then, fry the other side for 1-2 minutes. Re-oil your pan every time. Stack them on a clean plate that you topped with aluminium foil to keep them warm. Plate up & enjoy with some good maple syrup drizzled over them or topped with coconut sugar! Yummmmm! You can find this tasty recipe also here on my blog: https://sophiesfoodiefiles.wordpress.com/2017/01/02/simple-spelt-vanilla-pancakes/