Easy Vegan Spelt Pancakes

Want healthier pancakes? Well, for this pancake recipe, I’m using four ingredients— and neither sugar nor oil made the cut!

They’re delicious plain, but you can also add some toppings. Healthy ones like fresh fruit, nuts, and cinnamon, and less healthy ones like melted chocolate and agave or maple syrups.

Drizzling some melted dark chocolate on the pancakes even though it's not part of the ingredients. :)
The melted dark chocolate is not part of the ingredients, but it can be. 🙂

📝 The Ingredients I’ll Be Using

If you’re like me, and you’ve been searching for a healthier pancake option, you’ve struck gold.

Today, I’m cooking up some amazing spelt pancakes, and here’s the best part: I’m using only four simple, health-conscious ingredients.

We’re talking no added sugar or oil.

Here’s the lineup:

Spelt Flour: I’m picking this for its nutty flavor and because it’s a great swap for white flour.

Baking Powder: Gotta have that fluffiness, right?

Ripe Banana: My go-to for a touch of natural sweetness and moisture, minus the empty calories.

Oat drink: Keeps it creamy and dairy-free.

So, get your spatula ready, because we’re about to make some pancakes that taste as delicious as they look.

🥞 How I Generally Make These Spelt Pancakes

Start by tossing a ripe banana into your food processor and blend until you achieve a smooth, luscious puree.

Next, add the oat drink to the banana mixture. Blend until the mix takes on a latte consistency.

In a bowl, combine 200g of spelt flour with a teaspoon of baking powder. Give it a good whisk to ensure everything’s evenly distributed.

Now, it’s time to unite the wet and dry ingredients. Gently fold the banana-oat drink blend into the flour mixture. Stir with caution; we’re aiming for light, fluffy pancakes.

For cooking, heat a pan over medium heat. Once it’s warm, lightly coat it with vegetable oil spray.

Time to spoon in your batter to start making delicious pancakes.

Here’s a tip: Stick to one tablespoon of batter when you’re pouring it into the pan. Sure, the pancakes might be a bit smaller, but trust me, you’ll end up with a lighter, fluffier texture than if you went with two tablespoons.

Cook each side for about two minutes. What you’re looking for is a soft center with a subtle golden-brown exterior. Patience is key here; rushing could result in pancakes that aren’t cooked enough on the inside.

And voilà, you’ve crafted pancakes that are so delicious yet healthy, that they’ll have you fantasizing about breakfast all day long!

I topped it with a few extra ingredients, but eat simple if you’d like! 🙂

💬 Frequently Asked Questions

Can you switch oat drink for another type of milk alternative?

In my experience, oat drink is your best bet, although soy drink also works well. Just a heads up, almond drink won’t make your pancakes as fluffy.

Got leftover batter?

Just pop it in an airtight container, and it’s good in the fridge for up to three days.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan spelt pancakes

Easy Vegan Spelt Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Alexandre Valente
  • Total Time: 20 minutes
  • Yield: 812 pancakes 1x
  • Diet: Vegan


Elevate your breakfast game with these light and fluffy spelt pancakes, made healthier with oat drink and banana. Super easy and guilt-free!


Units Scale
  • 1 ripe banana (100 grams)
  • 200 grams oat drink
  • 200 grams spelt flour
  • 1 tsp baking powder


  1. Add a ripe banana to the food processor. Blend until it becomes a silky-smooth puree. You can also mash the banana with a fork if you don’t have a food processor.
  2. Pour the oat drink into the mashed banana and blend until you have a watery mix.
  3. In a bowl, whisk the spelt flour with the baking powder.
  4. Fold the banana-oat drink liquid into the spelt flour mix. Stir gently.
  5. Set a pan over medium heat. Once warm, spritz a light coat of vegetable oil.
  6. Pour the batter into the pan, one tablespoon of batter per pancake.
  7. Each side needs to cook for about 2 minutes.


  • Keep it to one tablespoon of batter for lighter, fluffier results. Don’t worry about the size; the taste and texture will more than make up for it.
  • Overmixing the batter leads to tough, chewy pancakes. Mix just until the wet and dry ingredients are combined.
  • I tried this recipe with almond drink and it didn’t work so well. For some reason, the pancakes didn’t rise as much and weren’t as fluffy.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast

🙏🏻 Before you go, I’ve got a favor to ask!

I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!

Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.

They taste better with these delicious toppings, though. 🙂

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star