Fluffy Spelt Pancakes

Over my instagramming days, I have shared quite a few pancake pictures with you so it seems well overdue that I give back to you with a recipe. From chocolatey-rich indulgent plates to a towering berry and coconut stack to refreshing orange and yoghurt topped pancake spirals, these brunch delights have always been well received – as well as being very much enjoyed.

This was my first pancake recipe that I believed to be fool-proof, a real crowd-pleaser and just ridiculously simple to make. It’s one I go back to again and again, adding different flavoured powders in to the mix, or adding some fresh blueberries into the batter to even adding some chocolate chips while the little circles bubble away, melting beautifully.

As the base recipe is so simple, feel free to theme your stacks whichever way you like – chocolate, banana, peanut butter, fruit, granola, syrup, vegan butter, ice cream… the possibilities are actually endless. The two images above use the same recipe and prove how creative you can become with the ingredients below.

My family are chocolate all the way, with syrup and banana, of course. And I totally agree with them. What I love about making these for my family, which I often do for weekend brunches, is that they don’t taste healthy or vegan. In fact, you’d never know that they’re egg-free, dairy-free and sugar-free. Yes, the only sweetness is from a ripe banana and the milk you choose to use. That said, feel free to add some sugar if you like a sweeter stack. They can also be made gluten free if use your favourite flour, or homemade oat flour.

Another bonus – your kitchen will smell heavenly and you’ll be ravenous by the time you’ve come to flipping your last pancake. Double, triple, quadruple the recipe as required and test out your flipping skills…

Fluffy Spelt Pancakes
Makes 9

200g spelt flour (I also like oat flour)
1 large banana, very ripe
½ tsp bicarbonate of soda
1 tsp cinnamon
1 tbsp (heaped) chia seeds
1 ½ cups plant milk (I like almond or oat)
Coconut oil, for frying

To serve: fruit, nut butter, nuts, seeds, cacao nibs, yoghurt, granola…


  1. Place all of the ingredients in a food processor and blend until smooth. Allow to rest for 10 minutes while you prepare any toppings you like.

  2. Heat 1 tsp coconut oil in a large frying pan and place one ladleful of batter per pancake. Allow to cook for 2-3 minutes until bubbles form, then flip and cook on the other side for a couple of minutes until golden. You can keep the pancakes warm in the oven on a very low temperature. Repeat for the rest of batter and serve warm with an array of toppings for friends and family to create their personal stack.

  3. Allowed to cool, pancakes will freeze well wrapped in clingfilm for a few weeks. Simple de-frost before enjoying at a later date, frying or grilling lightly to warm back through.


What are your favourite pancake toppings? Have you made these fluffy pancakes? I would love to see your creations, please tag me on Instagram, I’m @nourishing.amy and use the hashtag #nourishingamy and leave a comment below!

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