Oil free Spelt Pancakes With Date-Sweetened Caramel Drizzle
Fluffy oil free spelt pancakes with a date-sweetened caramel sauce drizzled on top. So yum. Vegan | Oil free
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 pancakes 1x
- Category: breakfast
Ingredients
- 1 cup (125g) spelt flour (I use the Arrowhead Mills Brand from Whole Foods – affiliate link)
- 3/4 cup (162g) of oat milk (almond milk works too)
- 1/2 teaspoon of baking soda (2g)
- 1 tablespoon flax meal* (10g)
- 2 teaspoons agave (14g) or your choice of sweetener
- 1 teaspoon (9g) tahini butter (any nut butter will work)
- 1/2 teaspoon of vanilla extract (3g)
- 1/4 teaspoon salt (2g)
For optional date-sweetened caramel sauce:
- 4 medjool dates (76g)
- 3 tablespoons of peanut butter* (45g)
- 1/2 cup of water (107g)
- small pinch of salt*
Instructions
- In a large bowl, whisk together the spelt flour, baking soda, flax meal, and salt. In a separate bowl or large measuring cup, whisk together the oat milk, agave, tahini butter, and vanilla extract until smooth. Add the wet ingredients to the bowl with dry ingredients and whisk to combine.
- Using a nonstick skillet*, heat over low/medium heat. Once skillet is warm, add 1/4 cup of pancake batter. Cook for 2-3 minutes, and once bubbles start to form flip the pancake over and cook for another 2 minutes on other side. Once pancakes are lightly browned, they are usually ready to be removed from heat. Be careful not to burn them! Continue process until batter is used up. Makes 4 pancakes.
- To make date-sweetened caramel drizzle: Add all ingredients listed under ‘caramel drizzle’ to a blender, and blend until smooth. I usually only add 1/2 cup of water, but feel free to add more bits of water as needed to blend everything smoothly. If you want it to be more ‘pour-able’ you can add more water as needed.
- Serve pancakes with caramel drizzle on top, cacao nibs, banana slices, and blueberries if desired.
Notes
- flax meal is ground up flax seeds
- you can also use tahini butter, but use 2 tablespoons instead of 3. Almond butter should work too, but it will taste more like almond. My favorite is with peanut butter.
- just add a tiny bit of salt – too much salt will bring out the taste of peanut butter.. of course if you like that, feel free to add more.
- I use a really good nonstick skillet that doesn’t require any oil, but depending on your skillet you may have to lightly coat it in oil to prevent pancakes from sticking.
Keywords: pancakes, vegan, spelt flour, breakfast, oil free, healthy, plant based,