I don’t know if your kids are the same, but Ariana and Oliver love making requests for special breakfasts (other that the usual sugar free cereal I give them daily) and one of their all time favourites is pancakes!
As you know traditional pancakes are made with white flour, eggs, milk and sugar so not really the type of thing I would make for my kids but luckily they are pretty easy to make vegan and, in my opinion, way more delicious as well.
My recipe uses spelt flour, but I have also made them gluten free using buckwheat flour and the recipe works too. I personally love using spelt for the slightly nutty flavour they bring to the end result. I tend to eat my pancakes plain, so using spelt flour is important to me.
The other reason I love this recipe is because, although I am giving you measures, I make it without measuring anything so its really a one bowl to clean kind of breakfast recipe- less mess, less cleaning makes it easier for me to say yes to requests for special breakfasts in the house. It is simply a very forgiving recipe and one that I adjust to make thicker fluffier pancakes or flat large rounds for crepes too.
Also I like it because you only need regular ingredients most of us have at home, so no special trips to the store are required. Basically they are all pantry staples so I can make them at very short notice.
So the recipe goes as follows:
🥞 300gr white spelt flour
🥞 400ml plant milk
🥞 40gr of coconut sugar
🥞 4 tablespoons melted coconut oil
🥞 2 teaspoons vanilla liquid
🥞 Pinch of Himalayan salt
🥞 2 teaspoons baking powder
Mix all ingredients together in a bowl until there are no lumps. Pour batter in rounds to a hot shallow pan at medium heat until there are bubbles on top, then flip to brown the other side and serve hot drizzled with maple syrup and with lots of berries and bananas.
