Chocolate Chip Spelt Pancakes
A classic with a healthy twist. Thick and fluffy, made with vegan “buttermilk” – these pancakes are definitely of the weekend variety, being a little sweeter, a little more indulgent, with naughty chocolate chunks (or jumbo chocolate chips) thrown into the mix. You can also go further and top them with peanut butter, dairy-free yogurt, and as much or as little maple syrup as you fancy.
- 2 (three thick pancakes per stack)
- Preperation Time:
- 10 minutes
- Cooking Time:
- 10 minutes
- 2 tsp Organic Kitchen raw apple cider vinegar with the mother (or Organic Kitchen Sicilian lemon juice)
- 160ml Organic Kitchen oat drink, or non-dairy milk of choice
- 150g white spelt flour
- 2 tsp baking powder
- 2 tbsp Just Natural Organic milled flaxseed
- 1-2 tbsp Just Natural Organic coconut sugar, or brown sugar if preferred
- 1 tsp vanilla extract
- 2 -3 tbsp dairy-free and or dark chocolate chunks, or chocolate chips
How to Make it
- Mix together the apple cider vinegar and dairy-free milk in a jug and set to one side for 10 minutes.
- Combine the flour, baking powder, sugar, and milled flaxseed in a large bowl.
- Whisk together the dry ingredients with the milk mixture. Add in the vanilla extract.
- Heat a large pan over a medium heat and grease with a little coconut oil or spray oil.
- Place 2 tbsp of the batter into the pan per pancake, sprinkle some chocolate chips over the top and very gently push into the batter. (You can stir them into the batter, but I find you get an even distribution this way.)
- Flip after 2 minutes and cook for 2 to 3 minutes more over a low to medium heat.
- These can be cooked in advance and heated quickly in a pan or in the microwave. I haven’t restrained myself to try freezing them yet…