Yes to Yummy

Spelt + Oat Pancakes (vegan + whole-grain)

January 13, 2015 Leave your thoughts Print this page


For some reason, whenever I am feeling nervous or awkward, I start saying the word “cake” over and over again. I don’t know why, I just do. But when I say “cake,” I think I’m actually referring to pancakes most of the time, not the tower of usually-vanilla sponginess you eat on your birthday.

And these pancakes…oh man, these are bae. (Sorry, Natalie.)


I’ve found that in the world, there are two types of people: people who like fat, fluffy pancakes, and people that like thinner, softer pancakes. My mom prefers hers in the first camp, so when I was younger, she’d always make these giant pancakes the size of my head that I’d slather with Nutella if I got a chance.

But at some point when I was seven or eight, I went to the dark side and began to ask my dad to make the sweet, delicate little pancakes found in the Joy of Cooking cookbook. Perhaps I liked them so much because I’d douse them in a ton of sugar…or maybe it was all of the butter…

I thought my allegiances in pancake-land had been cemented in the second grade…but apparently, I was wrong, because when I made these one day in November, I fed head-over-heels in love with doughy, pillowy pancakes all over again.


Up until recently, all of my recipes on the blog have been gluten-free. While I think eating gluten-free can be wise (simply because it can mean you’re eating less refined foods and more whole grains and legumes, fruits, and vegetables), I am not completely against eating gluten, provided you don’t have an allergy or intolerance (which most people don’t).

Personally, I love spelt. It’s an ancient grain that’s been cultivated for 9,000 years, and it has both a slightly-nutty flavor and a much lower gluten content than the hard red and white  winter wheat used to make most conventional flours. When paired with oat flour for a little bit of sweetness, these pancakes make a chewy, flavorful delight, especially when smothered with peanut butter and bananas. 😀

These pancakes are also SUPER easy to make–so easy, in fact, that I often have time to whip up a batch before I head off to school in the morning. It’s pretty simple: just mix the dry ingredients in one bowl…


…mix the wet ingredients in another bowl…


…pour the wet ingredients into the dry, then mix to combine…


…let rest for a bit, then PANCAKEIFY!!! (That’s a word, duh.)


Adapted from this recipe!

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Spelt + Oat Pancakes


Prep Time
Cooking Time
Total Time
Yield 14-16 gigantic pancakes

2 1/4 cups of whole grain spelt flour

2 1/4 cups of oat flour

2 tablespoons of baking powder

1/2 teaspoon of salt

1 1/2 teaspoons of cinnamon

1/4 cup of flaxseed meal

3 1/2 cups of unsweetened vanilla almond milk (or water)

1/4 cup of unsweetened applesauce or mashed banana

2 tablespoons of maple syrup

1 tablespoon of vanilla extract


In a large bowl, sift together the spelt flour, oat flour, baking powder, salt, and cinnamon. Whisk together, then stir in the flaxseed meal.

In a separate bowl, whisk together the vanilla almond milk (or water), applesauce or mashed banana, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a spatula to combine. (Be careful not to over-mix!)

Cover the batter with a kitchen cloth and let rest for 15-20 minutes. This will help the gluten develop and form lovely fluffy pancakes.

Meanwhile, heat up a large non-stick skillet over medium heat. Once hot, add 2 approximately 1/4 cup scoops of batter into the pan and let cook until bubbles form on the top, about 3-4 minutes.

Carefully flip, then let continue cooking for another 2-3 minutes. Transfer to a plate and repeat with the remaining batter.

Serve warm with more maple syrup, fresh fruit, or your favorite nut butter. (Peanut butter + cocoa powder + bananas + cacao nibs = heavenly!!!) These will keep for up to a week in an airtight container; simply microwave for 30 seconds and toast for a few minutes to reheat.

Bonus–the dry ingredients are easy to mix together before time, so when you get a chance, mix them up and pour into an airtight container or jar. Then, when you want a tasty breakfast, just add the wet ingredients and VOILÀ!



How do you prefer your pancakes? Leave me a comment here or on Facebook and let me know!

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