Fluffy, light and full of good things (protein, minerals, fibre and healthy fats), these pancakes will hit the spot at breakfast or brunch. In this recipe, the almond flour adds some sweetness to the batter, so there is no need to add any sugar or sweetener. With maple syrup, they are sweet enough.
I mixed the almond flour with fine whole spelt flour (farine de petit épautre) to give the pancakes a rounded structure and texture. Almond flour is gluten-free; however, spelt flour contains some gluten, but not as much as wheat flour. The outcome is a pancake that holds perfectly, tastes great and is easy to digest.
With any recipe that calls for almond flour, be sure to use almond flour and not almond meal. For example, Bob’s Red Mill Almond flour is a great choice and widely available in North America and other countries (except where I live!).
I use an organic Terra Sana almond flour that I get in a natural food store. It is featured here on the right.
These pancakes are not plant-based because they are made with eggs. Eggs are good for you. However, I’ve inserted vegan as well as gluten-free options.
Fluffy Almond Spelt Pancakes
Serves 2-3 (Makes about 6 pancakes)
- 1/2 cup (60 gr) almond flour (not almond meal)
- 1/2 cup (75 gr) whole fine spelt flour (farine de petit épautre) *see notes
- 1 teaspoon (tsp) baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs (vegan: 2 tablespoons ground golden flax + 5 tbsps water) *see notes
- 1/3 cup almond milk (later, can add a few extra tbsps if batter is thick) *see notes
- 1 tsp olive oil
- 2 tsp apple cider vinegar
- 1 tsp vanilla paste or extract
For the spelt flour: Can also substitute with white or light spelt flour (farine d’épautre claire) or an all purpose gluten free flour such as this one or this one.
For the vegan eggs: I recommend “golden” flaxseed meal because it has a milder taste than the darker brown type. In a small bowl, add 2 tbsps of golden flax meal (or ground flax) and 5 tbsps of water. Mix the flax meal with a fork and let stand for 10 minutes to thicken. Mix again and add to the wet ingredients.
For the eggs and almond milk: It’s always better to have these at room temperature. If cold, you can warm them up in microwave for a few seconds at a time and on a very low heat or on a “defrost” setting (the eggs should not cook and the milk should not boil or be hot!)
- In a big bowl, whisk together the dry ingredients.
2. In a separate medium-size bowl, whisk the wet ingredients. With eggs in the batter, whisk until combined and lightly foamy at the top . With flax eggs in the batter, whisk until combined and lightly foamy at top.
3. Pour the wet ingredients into the dry and whisk until well combined. With flax eggs in the batter, you may need to add a few more tbsps of almond milk if it’s too thick (the flax adds some extra thickness).
4. On medium-high stove-top, heat up a skillet lightly greased with vegetable based butter or a light tasting oil or a mix of both. Reduce the heat to medium or medium-low. Make sure that the skillet is well heated through.
5. Drop the batter in the hot skillet 1/4 cup at a time, lightly spreading the batter with the back of a spoon. It doesn’t have to be perfectly round.
6. Fry for about 3 minutes – until you see some small air holes at surface and the edges turn golden. Flip over with a stainless steel spatula and fry the other side for one minute, or so.
7. If you are making many at once, fry one pancake at a time and stack them up on a dish in the oven on low heat to keep them warm. Bring the stack to the table and serve immediately with maple syrup and fruit of choice.