When I asked my husband how the pancakes were, he said “Great! Can’t you tell?” As he handed me an empty plate just 5 minutes after I handed him a full one.
Could he tell that they were made with whole spelt flour? Nope. Did he detect anything missing from the lack of refined sugars? Not a chance. Did he notice the added dose of protein? He’s a man, it was surely welcomed if anything. But the texture, surely it wasn’t quite right without eggs? Slightly different perhaps, but fluffy and uber cake-like … just the way he likes them.
The recipe I used is from Ricki Heller’s new cookbook, Sweet Freedom, and I cannot tell you how much I love her pancake recipes! They are actually made with whole spelt flour and use everyday pantry ingredients. In fact, all of the recipes in Sweet Freedom are wheat-free (many are also gluten-free), vegan (dairy-free and egg-free), and free from refined sugars.
Though I have enjoyed her Carob and Date Pancakes (they were the inspiration for the Pillowy Whole-Grain Pancakes in my book, Go Dairy Free!), these Fruited Pancakes were perfect for using seasonal summer produce. Okay, I lamed out and used diced bananas. What can I say, we were in a banana mood. But, you can use any fresh seasonal fruit you like. Blueberries, diced peaches, pitted cherries … just toss them in.
Yes, pancakes are no longer banished to the land of weekend indulgences. These babies are nutritious, and positively delicious …
Fluffy Fruited Spelt Pancakes
Adapted from Sweet Freedom, by Ricki Heller
Alisa’s Notes: These pancakes are very light in sweetness, perfect for dousing with maple syrup. You can increase the sweetness a bit by using a regular vanilla milk alternative if you desire. I went with an unsweetened one.
This recipe is Vegan, Dairy-Free, Egg-Free, Wheat-Free (but not Gluten-Free), Soy-Free, Nut-Free, Whole-Grain, and Free from Refined Sugars.
- 1-3/4 to 2 Cups Plain or Vanilla Milk Alternative of Choice ( I used unsweetened vanilla almond milk)
- 2 Tablespoons Ground Flaxseed
- 2 Teaspoons Apple Cider Vinegar
- 2 Tablespoons Grapeseed, Sunflower or Other Mild Tasting Oil (original recipe uses 3; your call, I was cutting the fat a bit, but more oil means more fluff!)
- 1 Tablespoon Agave Nectar or Maple Syrup
- 1-3/4 Cups Whole Spelt Flour
- 2 Tablespoons Unflavored Protein Powder (rice or soy are ideal) or Soy Flour or Chickpea Flour, sifted
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Nutmeg or 1/2 Teaspoon Cinnamon (optional)
- 1 Cup Berries or Chopped Fruit (I used banana)
Measure 1-3/4 cups of the milk alternative into a measuring cup and add the flaxseeds, vinegar, oil, and agave, stirring well. Set aside while measuring remaining ingredients, or for at least 2 minutes.
In a large bowl, sift the flour, protein powder, baking powder, baking soda, sea salt, and spice (if using). Pour the wet ingredients over the dry and mix just to blend (there should still be a few lumps here and there). If the batter is too thick, gently fold in another 1/4 cup of milk alternative (I needed too since I was only using 2 T of oil). Gently fold in the fruit.
Heat a nonstick pan over medium heat (spray the pan with olive oil spray if desired). Using an ice-cream scoop or measuring cup, measure out about 3 to 4 tablespoons (or 1/4 cup) of batter for each pancake and spread slightly in the pan.
Cook each pancake about 3-4 minutes per side, until golden brown and puffed up. Serve immediately. Refrigerate or freeze leftovers for later use (may be defrosted in the toaster).
Yields 15 to 20 pancakes (Ricki says 10 to 12, but I am not coordinated enough to make pancakes quite that big)