Vegan Spelt Flour Pancake
The fluffiest vegan pancake ever! with fresh fruit and coconut whipped cream
Equipment
- Nonstick pan
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1 Cup Spelt flour
- 2 Tsp Baking powder
- ½ Tsp Sea salt
Wet Ingredients
- 1 Cup Plant-based milk
- 1 Tsp Vanilla paste
- 2 Tbsp. Sugar/Maple syrup
- 1 Tbsp. Apple cider vinegar
- 1 Tbsp. Melted vegan butter
- 1 Tbsp. Vegan butter for cooking
Coconut Whipped Cream
- 1 Can Full fat coconut cream Only the fat. Chill the can in the freezer overnight.
- 1 Tsp Vanilla paste
- 1 Tsp Sweetner
Instructions
- Weigh and prepare all the ingredients separately. A bowl for the dry ingredients, and a bowl for the wet ingredients and mix each mixture well.
- Pour the wet mixture into the dry mixture, and mix well with a whisk until a smooth batter is obtained.
- In a non-stick pan, heat a little vegan butter over medium-low heat and pour about 2-3 tablespoons of batter. Fry for about 3 minutes until bubbles form over the pancakes. Turn and fry for another 3 minutes.
- Transfer to a plate and garnish with fruit, whipped cream, and maple.
Coconut Whipped Cream
- Separate the coconut fat and pour out the coconut liquid.
- Add the sweetener, vanilla puree, and whisk with a hand mixer or just mix well with a fork. For a more stable whipped cream, you can add a tablespoon of tapioca starch and whisk in a mixer with the rest of the ingredients.