I am always browsing Instagram and seeing these delicious, mouthwatering, stacks of HEALTHY vegan pancakes! So inspiring. Pancakes made with white wheat flour are a popular breakfast treat but unfortunately they leave me feeling bloated, stuffed and lethargic. I can see why there are so many recipes popping up for healthy versions of this scrumptious breakfast food. These healthy pancakes are made with wholemeal spelt flour and don’t give me that “weighed down” feeling.
I have been experimenting with pancake recipes over the past few months and when I took a bite of the first batch of these pancakes, I knew I had a winning recipe. After making these recipes a few more times and perfecting the recipe, I knew it was time to share the recipe. ARE YOU READY? These vegan pancakes are sensational!
The first time I made them I based them on 84th&3rd‘s recipe, which used blueberries. The blueberries give little bursts of sweetness…I adore blueberry pancakes! However, I prefer to eat local produce as much as possible, and most of the blueberries available here are frozen, shipped all the way from Chile. So most of the time I go without berries *insert sad face here*.
With or without blueberries, these vegan pancakes are absolutely divine. Fluffy. Moist. Slightly sweet. And without refined flours or sugars. Win!
My favourite way to serve these pancakes is drizzled with a healthy chocolate sauce, consisting of equal amounts of coconut oil, blackstrap molasses and cacao powder. This sauce is amazing! My son has been obsessed with blackstrap molasses this past week (he’s been wanting it on toast, in sandwiches, on porridge, in cookie recipes, and wherever else he deems appropriate!). So when he suggested blackstrap molasses on pancakes, I thought about mixing the molasses into a chocolate sauce. It is heavenly <3
Blackstrap molasses is quite healthy for you too. Although it is the residual product from the refining of sugar, it is high in iron, calcium, magnesium, manganese and vitamin B6. In fact, you might even call it a superfood! So I have no problem if my son wants blackstrap molasses smothered on his toast for breakfast – he might think it’s a sugary treat, but I know it’s providing him with vitamins and minerals his growing body needs.
- 1 cup wholemeal spelt flour
- 11/2 tsp baking powder
- 2 tsp chia seeds
- ½ tsp cinnamon
- ¾ cup rice milk
- 1½ tbs rice malt syrup
- 1 tsp apple cider vinegar
- ½ tsp vanilla extract
- 1 tbs olive oil
- Combine dry ingredients (spelt flour to cinnamon) in a pouring jug.
- Combine wet ingredients except oil (rice milk to vanilla) in a separate jug/mug/cup.
- Pour wet into dry and combine well.
- Let the mix sit for a few minutes while you add the oil to a frying pan and heat over a low-med heat.
- Once the pan is heated, drop about 2 tablespoons of the pancake batter into the frying pan and spread evenly with the back of the spoon into a circle.
- Repeat until you have 2-4 pancakes in your frying pan (as many as will fit comfortably).
- Fry until the bubbles in the pancakes pop (about 3 minutes) then flip and fry for a further 3 minutes.
- Continue to make pancakes until you have no batter left.
- Serve warm drizzled with syrup.
Serving suggestion: Layer with banana slices. Drizzle with a healthy chocolate sauce made from 1 tbs coconut oil, 1 tbs blackstrap molasses and 1 tbs cacao powder - mix the ingredients in a small bowl or mug until combined. Once the pancakes have finished cooking, I like to sit this mug in the still-warm frying pan (with the heat off) to gently heat sauce if the coconut oil has solidified.
Shared at Virtual Vegan Linky Potluck.
Let me know in the comments:
- How do you feel about vegan pancakes?
- Are you a fan of molasses?
- Have you tried spelt flour?