Spelt vegan pancakes with the option to use amaranth and teff flour. These flours are great alkaline substitutes for wheat.
Easy Method: ½ cup of spelt flour, ⅛ tsp sea salt, ½ tsp sea moss or baking powder
1/2 cup spelt flour (or the combination of flours below)
*Optional flour mix
2 tbsp amaranth flour
1/4 cup spelt flour
1 tbsp teff flour
1 tbsp almond meal
1/2 tsp baking powder (or a bit more) (aluminum free?)
1/8 tsp sea salt or Himalayan salt
1/4 tsp cinnamon
1 tbsp olive oil
2 tsp almond butter
1/2 tsp sea moss (optional)
2 tsp maple syrup grade B (or agave syrup)
1/2 cup water (or almond/walnut/hazelnut milk)
Directions: Preheat the pan with olive oil on low heat. Mix olive oil, almond butter, sea moss, maple syrup and water. In a different bowl mix flours, baking powder, sea salt and cinnamon. Combine both mixes into a doughy mixture. Keep on low heat pour into the pan, cook for about 8 minutes on one side and flip when possible. Cook other side for another 4 to 5 minutes. Remove pancake from stove top and cool for 5 minutes. Serve with maple syrup. Yields 1 pancake.
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