What are you having for breakfast this weekend? It’s snowy in my neck of the woods, so I’m pumped to sit window side and look at the white landscape with a warm stack of pancakes. Given that I’ll be disinclined to go running with a few inches of snow under my feet, I’ll rest assured knowing that my pancakes are not only vegan but devoid of white sugar and white flour! These are incredibly delicious pancakes with overtones of apple, maple and coconut. Enjoy!
Pancakes that glow like the sun:
Spelt: is a better alternative to white flour because it contains more B-vitamins, protein, and complex carbohydrates. It is also easier to digest. Spelt reduces the risk of atherosclerosis, protects the body from cardiovascular disease, lowers cholesterol, lowers risk of Type 2 diabetes, reduces risk of childhood asthma, protects against breast cancer with its phyto-nutrient lignans, protects against ischemic stroke, insulin resistance, diabetes and obesity. It does contain gluten, however.
- 1/2 cup whole-wheat flour
- 1/2 cup spelt flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup almond milk
- 1.5 tablespoons apple sauce
- 2 tablespoons maple syrup
- 1 tablespoon vegetable oil
- Vegetable oil baking spray
- Maple syrup, dried cranberries, and coconut flakes for presentation
Directions: Sift the whole-wheat flour, spelt flour, baking powder, and baking soda in a medium bowl. Add the milk, apple sauce, maple syrup, and vegetable oil and stir until evenly combined. Heat a skillet over medium-high heat. Coat with baking spray and scoop 2-3 tablespoons of the pancake mixture onto the skillet for each pancake. Let sit for about 3-4 minutes until bubbles form at the top. Turn over and cook for another 2-3 minutes before serving.
Drizzle with maple syrup, top with dried cranberries, and sprinkle with coconut flakes.