The baking powder makes these pancakes super fluffy and oh so good!
1 cup spelt flour
1 tablespoon vegan sugar
1/2 tablespoon baking powder
Pinch salt
1 cup vegan milk
Mix the ingredients together. Heat a non-stick skillet.
Use a tablespoon measure to pour pancake batter into the pan. When bubbles appear, flip the pancakes over.
Stack and enjoy with maple syrup and your favorite fresh fruit!
As I was making a fresh batch of almond milk, my son asked for pancakes. I usually make him the Panana Cakes from The China Study Cookbook but I had just used all of the bananas for my Banana Walnut Bread. I had a nut milk bag full of fresh almond pulp sitting on the counter so I tossed it into the batter as a banana replacement. It worked great! A lovely batter with a nutty flavor. Serve with maple syrup and anything else your people like on their pancakes e.g., bananas, raisins, blueberries, strawberries, more cinnamon, etc.
1 cup spelt flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup fresh almond milk
1/4 cup fresh almond pulp
1 tablespoon maple syrup
1 teaspoon vanilla extract
Mix together the flour, baking powder, cinnamon and salt in a bowl. Add the almond milk, fresh almond pulp, maple syrup and vanilla extract. Mix until combined.
Heat a non-stick skillet and add pancakes one tablespoon at a time. I actually heat two skillets so we can all have pancakes at the same time! When little bubbles form on the top, flip the pancakes over. Let them cook on the second side for a minute. Serve and enjoy!
Dr. T. Colin Campbell wrote The China Study several years ago. It is my go-to recommendation when people ask why they should eat a vegan, whole foods, plant based diet. It is steeped in science and totally proves that animal products cause many diseases including diabetes, obesity, heart disease and certain cancers.
Leanne Campbell, Dr. Campbell’s daughter, recently release The China Study Cookbook. The recipes call for no added oil, no added refined sugar and little to no salt. So, these pancakes are completely oil free – no oil in the batter or the pan – and they are super delicious! Not surprising, the best pancake ingredients are right inside! We are all big fans and we have been eating them for breakfast, lunch and dinner!
I use spelt flour while the recipe calls for whole wheat pastry flour. Plus, I cut the amount of cinnamon in half and added some vanilla powder but you can flavor them however you like!
Reprinted with permission from BenBella Books
makes 20 pancakes (using a 1 tablespoon measure)
1 cup spelt flour
1 teaspoon baking powder
1/2 teaspoon vanilla powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 banana mashed
1 tablespoon maple syrup
1 cup vegan milk (almond, oat)
1 flax egg (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
Make the flax egg. Mash the banana.
Combine the dry ingredients in a bowl. Mix with a fork. Add the wet ingredients and mix well to make a pourable batter.
Heat a nonstick skillet over a medium flame. Using a tablespoon measure, pour the batter onto the skillet and cook until the top bubbles, a lot. Flip over and cook the second side. Top with bananas and maple syrup. Enjoy!
