I love those old-school pancakes that taste like childhood. You know, the thin and tender ones that you can easily roll around any filling. One of my favourite things is to make a huge batch of those crêpes (thin pancakes) for my friends and family, because everyone loves them.
And when I do, I like to make sure they are not only super tasty, but also good for the body (as nutritious as a crêpe can be, anyway). These vegan spelt flour pancakes are actually a recreation of the old-school thin pancake, just in a healthier version.
Ingredients for the spelt flour pancakes
To make these delicious thin vegan spelt flour pancakes (or crêpes), you will need:
- white spelt flour (I used T630), or a really finely milled whole-grain one
- tapioca starch
- psyllium husks
- coconut oil
- soy milk, oat milk or this homemade almond and hemp milk
- Himalayan salt or sea salt
- light muscovado sugar (optional, but it will add some flavour)
Mixing the spelt pancake batter & baking the crêpes
Making the pancake batter is easy – just put all the ingredients into a blender and blend until really smooth. The batter will thicken as you blend it – this happens because the psyllium husks get broken down and absorb water.
This is why I like to use a blender for this particular pancake/crêpes recipe; it can work with a whisk, but you will need more time and a lot of whisking until the mixture thickens. Also, when the batter is mixed in a blender, these spelt pancakes will really turn out super tender and fluffy (yes, I responsibly claim that a thin pancake can be fluffy too).
If you don’t have tapioca, you can replace it with corn starch (what is called corn flour in the UK). Coconut oil can be replaced with some other neutral flavour oil, although coconut is my favourite health-wise.
As for the the plant milk used in this vegan spelt pancake recipe – I like to choose the most natural one with as few ingredients as possible, or make my own as described in this homemade almond and hemp milk recipe.
I like to make these pancakes on a dry, non-stick pan. If you don’t have one, a regular pancake pan greased with just a little bit of coconut oil will work too (in that case I would use a paper towel to grease the pan in a super thin layer).
Filling ideas for the vegan spelt flour pancakes
- Whisking some melted homemade cacao paste with some warm almond milk (recipe) and maple syrup to get a nice, smooth cacao glaze for the crêpes is the way to go for me.
- If you are a fan of fruity fillings, you can try this homemade plum jam recipe without added sugar, or this amazing homemade grapefruit marmalade recipe.
- With this homemade hazelnut butter recipe you will get a perfect nut butter that goes really well with these pancakes, especially if combined with some fresh fruits or cacao.
- 1 cup white spelt flour
- 4 tbsp tapioca starch
- 1 tbsp psyllium husks
- 1-2 tbsp coconut oil
- 1 + 1/4 cup oat or soy milk
- 1 pinch Himalayan salt
- 1 tbsp light muscovado sugar (optional)
- Put all the ingredients into a blender and blend until smooth.
- As the psyllium husks get broken down and absorb water, the mixture will thicken a bit. That is why I really recommend a blender or at least a stick mixer for this recipe; it will work with a whisk too, but the pancakes will not be as fluffy and as soft.
- Pour the batter on a dry non-stick pan and spread in a thin layer to cover the bottom of the pan.
- Bake until there is no more raw batter on the top side and the pancake detaches itself from the pan. Flip and bake on the other side for around 30 seconds.
- I served them with a homemade cacao glaze, but you can also have them with fruit jam, homemade nut butter, even some savoury dip or, well, whatever is your favourite combination.
If your blender is not very strong or if you are using a stick mixer instead, blend for a while until the mixture gets a bit thicker.
Store the pancakes at the room temperature, covered with a plate or a wax wrap to avoid losing moisture and drying out.