Pancakes without guilt? Indulge in these scrumptious pancakes and rest assured that you’re not going to have the yucky, full feeling that many of us experience from white flour.
1 cup spelt flour
1/2 cup oat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 cup rice milk
1 tablespoon maple syrup, plus more for topping
1 tablespoon melted coconut oil or olive oil, plus more for the pan
1 teaspoon pure vanilla extract
In a medium bowl, whisk together the spelt flour, oat flour, baking powder, and baking soda.
In another medium bowl, add the rice milk, maple syrup, coconut or olive oil, and pure vanilla extract; mix until combined. Add the wet ingredients to the dry ingredients and mix just until speckles of flour disappear.
Heat a nonstick skillet over medium heat. Melt a little under a teaspoon of coconut oil or olive oil in the pan, and when hot, use a 1/4 cup measure to scoop out mounds of batter onto the skillet. Cook on each side for 1 to 2 minutes. Repeat until you’ve worked your way through the remaining batter, adding more oil to the skillet as needed. Serve with a drizzle of maple syrup.
