These spelt and oatmeal pancakes are naturally wholesome, so I allow myself to indulge with generous toppings. The spelt flour lends a subtle, nutty sweetness, while the oats add body and a pleasant texture. You can enjoy them plain, but for a special Sunday breakfast I like to spread a homemade hazelnut datella and serve the pancakes with fresh fruit for a balance of sweet and bright flavors.
These pancakes are easy to prepare and make a great wheat-free alternative to traditional pancakes. Compared to standard wheat batter, spelt creates a more filling result, which makes these ideal for busy mornings when you want a breakfast that keeps you satisfied. They are also a good option for people who avoid wheat, as long as spelt is tolerated in their diet.
Spelt & Oatmeal Pancakes
Ingredients
- 500 ml 2 cups oat milk
- 50 g ½ cup rolled oats
- 175 g 1 ½ cups spelt flour
- 3 tbsp wholemeal flour (or 3 tbsp gluten-free all-purpose flour)
- 3 tsp baking powder
- 1 tbsp coconut oil (melted if solid)
- 1 flax egg (3 tbsp water + 1 tbsp milled flax seed)
Instructions
- Prepare the flax egg: Combine 3 tablespoons of water with 1 tablespoon of milled flax seed in a small cup or bowl. Stir well and refrigerate for 5–10 minutes until it becomes gelatinous. This replaces a conventional egg and helps bind the batter.
- Combine dry ingredients: In a medium bowl, whisk together the spelt flour, rolled oats, wholemeal flour (or gluten-free substitute), and baking powder. Breaking up any lumps will give you a smoother batter.
- Mix the batter: Add the oat milk, melted coconut oil, and the set flax egg to the dry ingredients. Stir until just combined. Avoid overmixing; small lumps are fine and will produce tender pancakes. If the coconut oil has solidified, warm it gently before adding.
- Portion the batter: Use a ¼-cup measuring cup or three tablespoons to portion the batter for evenly sized pancakes. You can make them larger or smaller depending on your preference.
- Cook the pancakes: Heat a heavy-bottomed pan over medium heat and lightly grease with a little coconut oil. Pour a ¼-cup of batter into the pan for each pancake. Cook until bubbles form across the surface and the edges look set, about 1–2 minutes. Flip carefully and cook for another 1 minute or until golden and cooked through.
- Keep warm and serve: Transfer cooked pancakes to a plate and keep them warm in a low oven if making multiple batches. Serve stacked with your favorite toppings.
Notes & Tips
*This batter yields about 8 pancakes at the size specified. If you prefer smaller pancakes, you will get more servings.
*Serving suggestion: I like to spread a generous layer of homemade datella (hazelnut spread) on each pancake and top with fresh fruit such as sliced bananas, berries, or baby figs. A sprinkle of candied nuts and a cold glass of hazelnut or oat milk make a lovely accompaniment.
*Texture tips: For lighter pancakes, let the batter rest for 5–10 minutes before cooking to allow the oats to soften slightly. If the batter seems too thick, add a splash more oat milk to reach your desired consistency.
*Storage: Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to preserve texture. The batter itself is best used immediately, but you can refrigerate it for a short period if needed.
*Dietary note: These pancakes are made without wheat flour and use spelt as an alternative grain. People with celiac disease should avoid spelt; for gluten-free baking, choose a certified gluten-free all-purpose flour and ensure all ingredients are certified gluten-free.
