Pancakes are the best part of waking up. Aside from the usually, besides these pancakes being vegan they are also free from sugar and wheat. In the place of wheat, spelt flour is used. It is considered in the super markets an ancient grain like teff, amaranth, quinoa and kamut. In the place of sugar we used a plant-based substitute.
1 cup of spelt flour (I used sprouted spelt flour, kamut flour can also be used)
1/4 + 1/8 tsp sea salt
1/2 tsp Irish moss powder (sea moss)
2 tbsp agave (to serve with)
3/4 cup perrier water (or nut or seed milk made with perrier water)
grape-seed oil for cooking
Non-stick pan or griddle
- Mix flour, Irish moss powder, sea salt.
- Add water and combine both mixes gently into a doughy mixture, do not over mix. (Do not over mix or it will become hard when cooked and not cook properly. Under mixing is better than over mixing)
- Cover the mixture and set aside for 5-10 minutes.
- Preheat the pan with grape-seed oil on low heat. If using a griddle pre-heat at 320F degrees.
- Spoon in the mixture into the middle of the pan, continue to spoon into the middle and quickly spread it with a spoon to become thin.
- Cook for about 10 minutes on one side and flip once the air bubbles are done forming.
- Cook other side for another 4 to 6 minutes.
- Remove pancake from stove top and cool for 5 minutes on a rack.
- Serve with agave.
Yields 2 large pancake.