Ingredients

The following ingredients have 3 Servings
  • 1 cup spelt flour or flour of choice
  • 2 tablespoons organic cane sugar or coconut palm sugar
  • 2 teaspoons baking powder (this will make them nice and fluffy)
  • pinch of mineral salt
  • 1 cup unsweetened almond milk, or non-dairy milk of choice
  • 1 small lemon (juice of) or 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 – 2 teaspoons coconut oil, for cooking

Instruction

  • Vegan Buttermilk: To make a vegan buttermilk, add juice of small lemon to the milk and let rest for about 10 minutes. This can be optional.
  • If using griddle preheat to manufacturers instructions.
  • Combine flour, salt, sugar and baking powder into a medium bowl or wide-mouthed pitcher. Add milk and vanilla, mix until well combined.
  • If using a skillet, heat oil on medium heat. Place batter on griddle/skillet (I like to scoop the batter using a 1/4 or 1/3 cup measuring cup for uniform pancakes), cook until bubbles form around the edges or top and flip, about 3 minutes per side.
  • If needed, keep the pancakes warm in a preheated oven set to 200 degrees, on a baking sheet.
  • Serve with syrup, fresh fruit or any dessert sauce of choice.
  • Makes about 6 pancakes, serves 3
  • Leftovers can be stored in the refrigerator for up to 7 days in a covered container. For longer storage, keep in the freezer for 2 – 3 months. Reheat in toaster oven or microwave.