I love this vegan pancake recipe and often make it for a strengthening and nurturing breakfast at the Full Moon time. Try stuffing them with my spiced apples recipe, and serve with a generous covering of oat cream for a special breakfast treat in the Winter.  You might also like to add chopped date to the stuffed apples for an extra luxurious treat. 

Alternatively, enjoy a savoury version. They are delicious stuffed with sauteed vegetables such as leeks, garlic and mushroom in the Autumn and Early Winter as a lovely seasonal lunch. 

Here the flour I am using is stoneground organic spelt flour, a great nourishing grain for the Winter season. In the Spring, or if I were Kapha dosha type, I might use buckwheat flour instead. 

The magic ingredient is chick pea flour. It binds the pancake mix in place of eggs and makes a much lighter and more digestible pancake than egg. Plus, chick peas are full of amino acids, those protein building blocks!

INGREDIENTS – FOR 4 PANCAKES:

1/2 cup spelt flour

2 tbsp chick pea flour

2 tbsp organic olive or sunflower oil

250ml of non-dairy milk. I like to use oat milk in this recipe, and in the Winter season. 

pinch of salt.

A little extra oil for cooking. 

Firstly, seive the dry ingredients and mix in a bowl.

Mix the wet ingredients together. 

Add gradually to the flours, mixing with a whisk as you go to create a smooth batter. 

Heat a little oil in a small frypan.

When the oil is hot enough, I add just a ladle full of mix to the pan to create each pancake. 

Wait until the batter begins to bubble then flip over to cook the other side.

Serve hot with spiced apple and oat cream, or with your favourite savoury filling.