Vegan spelt pancakes

Vegan spelt pancakes

Total: 25 min. | Active: 25 min.
vegan, lactose-free
Nutritional value / piece: 173 kcal
, Fat: 4 g
, Carbohydrate: 28 g
, Protein: 4 g

Pancakes are my favourite (Sunday) breakfast. I particularly love the fluffy American variety. Thanks to the milk & vinegar mixture and the addition of mineral water, these pancakes are incredibly light and delicious. I like to eat them on their own or with a little syrup and icing sugar.


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g light spelt flour
1 pinch salt
40 g Maizena cornflour
1 ½ tsp baking powder
3 dl soya drink
5 tbsp rice syrup
3 tbsp apple vinegar
3 tbsp mineral water
2 tbsp sunflower oil
1 tsp vanilla paste

To cook

a little icing sugar
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How it's done

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Mix the flour, salt, cornflour and baking powder in a bowl, create a well in the middle. Combine the soya milk with all the other ingredients up to and including the vanilla paste, gradually pour into the well while whisking, continue to whisk until the batter is smooth.

To cook

Heat a non-stick frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 10 cm in diameter. Reduce the heat. Once the underside is cooked and separates from the pan, turn the pancake, finish cooking, cover and set aside. Prepare the remaining pancakes in the same way. Plate up the pancakes and dust with icing sugar.

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