Vegan Sourdough Pancakes with Spelt

These wholesome sourdough vegan pancakes with spelt are fluffy and flavorful and come together in just one bowl! Top with pure maple syrup and pair with fresh fruit for a delicious breakfast.

Recently my family went on a family winter weekend getaway which was delightful! There was so much snow that we hiked in, sledded in, and there was even an outdoor ice skating rink which was a blast! I got to sit back and watch a lot of the fun happening because of my 27-week belly, but we all loved our weekend. It was hard to leave. But, I will say that I’m am happy to be back in my own kitchen! It’s always nice to be off the hook for a few days from making breakfast for the family, but I was ready to get back to having a little more control of what was on our breakfast plates.

I try not to worry about it too much when we are on a vacation, but when my daughter was SO tired and really didn’t look well about an hour after breakfast, I knew the food was affecting her. It’s hard not to see the connection. The hotel pancakes drenched in a corn syrup-based syrup just don’t compare to the delicious and healthy spelt sourdough vegan pancakes that I can make at home. And we all feel a lot better!

Health Benefits in Vegan Sourdough Pancakes with Spelt

These pancakes have benefits on various levels. The sourdough plus the spelt flour make these easier on your digestive system. I have become a big fan of spelt flour and notice a difference in how I feel when I use it over traditional wheat. Personally, I experience more of a reflux reaction when having wheat–even with sourdough fermentation. This doesn’t happen with spelt. And now I use spelt in place of wheat in basically every recipe that calls for wheat.

Spelt is an ancient grain, so it is naturally easier on our bodies to digest because it hasn’t been modified in the same way that wheat has. It does, however, contain gluten–something to be aware of if you experience gluten-intolerance.

For a little bit of sweetness in this recipe, I like using monk fruit. I have found that it works very well in recipes that contain smaller amounts of sweetener. In this case, a couple tablespoons does just the trick to give a slightly sweet flavor to your pancakes. Maple syrup also works here, though it does rank higher on the glycemic index than monk fruit. Monk fruit has a zero on the glycemic index so it won’t cause a blood sugar spike like cane sugar or even maple syrup will.

As far as oils go, I really like the flavor of coconut oil. It is a subtle flavor. Avocado oil also works here and is a mildly flavored oil. I have used olive oil in pancakes numerous times, and it works just fine, but know that you will taste it somewhat. If it doesn’t bother you, then the taste of olive oil can add a yummy, unique flavor to your pancakes! And of course for a non-vegan version, melted butter can be used here.

Dry Ingredients

Spelt Flour- You can buy pre-ground spelt flour, or grind your own. Spelt is an ancient grain that can be easier to digest than traditional wheat. Personally, I notice a difference when using spelt, so I definitely recommend using it for this recipe. If you don’t have access to it, then wheat flour will work as well.

Baking Powder- makes the pancakes fluff up

Sea Salt

Monk Fruit Sweetener- maple syrup will also work here. This gives just the right amount of sweetness to these pancakes. If using maple syrup, wait to add with the wet ingredients.

Wet Ingredients

Sourdough Starter- active starter or discard will work for this recipe.

Almond Milk- homemade almond milk works well, or another non-dairy milk. This can also be substituted with more water.

Water

Melted coconut oil- olive oil or avocado oil will also work here, just keep in mind that olive oil will have a stronger flavor. The oil makes the pancakes soft and moist.

How to Make Spelt Sourdough Vegan Pancakes

To medium sized bowl add spelt flour, baking powder, sea salt, and monk fruit (if using maple syrup, hold off until mixing in the wet ingredients). Mix well.

To the same bowl, add water, almond milk, sourdough starter. If almond milk is cold, mix until just incorporated before adding the coconut oil. This gives the mixture time to warm up to a temperature that won’t cause the coconut oil to harden. Mix until oil isn’t visible. Be careful not to over-mix.

Allow the pancake mixture to sit for 10 minutes to allow the baking soda to work.

Heat a pan or griddle on the stove on low/medium heat. When heated, grease pan with coconut oil, and pour 1/4 cup size pancakes at least an inch apart. Cook for 1-2 minutes or until sides start drying out and the flip. Cook for an additional 1-2 minutes.

Top with maple syrup and serve!

Optional toppings: peanut butter or other nut butter, fresh fruit