140 grams whole spelt flour (¾ cups approximately)
1 cup (110 grams) rolled oats, ground into a flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon apple cider vinegar
1 cup + 6 tablespoons non-dairy milk (325 ml)
1 tablespoon maple syrup or molasses
Chopped walnuts (avoid for nut-free version)
Mix the dry ingredients in a large bowl.
Whisk the non-dairy milk, vinegar and maple syrup together in another bowl. Add wet to dry and slowly whisk until just combined. Some small lumps are ok. Do not overmix or the pancakes won´t be as thick and fluffy.
Preheat a non-stick skillet over medium heat.
Pour around ⅓ cup of batter into the skillet. Do not spread it nor flatten it out, otherwise they won´t get as thick!
When the edges look dry and the top has bubbles, use a flat spatula to carefully flip the pancakes. Cook for another 2 more minutes on the other side.
Top with a drizzle of maple syrup.
CuisineLow-Fat, Soy-Free, Nut-Free
Recipe by The Bright Bird at https://www.thebrightbird.com/whole-grain-vegan-fluffy-pancakes/