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Vegan Baked Pancakes (Spelt and Almond)

Chloe from Forkful of Plants
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Brunch
Cuisine American
Servings 4
I love how easy it is to make these vegan baked pancakes on a lazy Sunday morning. They're healthy, gluten free, naturally sweetened and have a sweet apple flavour. Baking them in a sheet pan means that everyone can enjoy a plate of hot pancakes all at the same time (no flipping required!).

Ingredients
  

Wet Ingredients

  • 250 ml almond milk 1 cup
  • 70 g apple sauce ¼ cup
  • 3 tbsp melted coconut oil
  • tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 2 small apples grated

Dry Ingredients

  • 180 g spelt flour 1½ cups
  • 50 g almond flour ½ cup
  • ½ tbsp baking powder
  • ½ tbsp baking soda
  • ½ tsp salt

Toppings

  • 1 small apple thinly sliced
  • 2 tbsp flaked almonds

Instructions
 

  • Preheat the oven to 220°c/425°f. Line a 9x13 inch baking sheet.
  • Add the almond milk, apple sauce, coconut oil, apple cider vinegar and vanilla extract and to a bowl. Mix well and place to one side.
  • In a large mixing bowl, combine the spelt flour, almond flour, baking powder and soda, and salt. Stir until they are well combined.
  • Squeeze the excess water from the grated apple and discard it, then stir the apple through the wet mixture. Slowly add the wet mixture to the dry mixture, whisking gently as you go. Whisk until just combined, being careful not to over-mix.
  • Pour the mixture into the lined baking sheet, and smooth it down into an even layer. Top with slices of apple and flaked almonds.
  • Bake in the oven for 15-20 minutes, until golden and cooked through. Leave to stand for 5-10 minutes for best results, then slice into squares to serve.

Notes

STORAGE AND REHEATING: You can make these pancakes up to 3 days in advance and store them in an airtight container in the fridge, or wrap them up in portions and enjoy them as an on-the-go breakfast. Freeze for up to 1 month in an airtight container, with sheets of parchment paper in between each portion to stop them from sticking together. Defrost them in the fridge overnight.
 
The best way to reheat the pancakes is in the microwave, as this helps them to retain their moisture. Heat them on high for 1-2 minutes (until piping hot through). You could also reheat them in a moderate oven for 10-15 minutes, but make sure that you cover them to stop them from drying out.
Tried this recipe?Let us know how it was!