Fluffy Spelt and Oatmeal Pancakes

Ingredients

• 500 ml (2 cups) oat milk
• 50 g (½ cup) rolled oats
• 175 g (1 ½ cups) spelt flour
• 3 tablespoons wholemeal flour (or 3 tablespoons gluten-free all-purpose flour)
• 3 teaspoons baking powder
• 1 tablespoon coconut oil (melted if solid)
• 1 flax “egg” — 3 tablespoons water + 1 tablespoon milled flaxseed (mix and let set)

Instructions

1. Start by preparing the flax “egg,” since it needs a few minutes to thicken. Combine 3 tablespoons of water with 1 tablespoon of milled flaxseed in a small cup or bowl, then refrigerate for 5–10 minutes until it becomes gel-like.
2. In a larger bowl, combine the oat milk and rolled oats, then add the spelt flour, wholemeal (or gluten-free) flour, and baking powder. Stir until the dry ingredients are evenly distributed.
3. Add the flax “egg” to the mixture and mix gently. Stir in the coconut oil. If your coconut oil is solid, warm it slightly so it blends easily into the batter (coconut oil solidifies below about 25 °C / 75 °F).
4. Let the batter rest for a couple of minutes so the oats hydrate and the mixture thickens slightly. This helps create tender pancakes with a pleasant texture.
5. Heat a heavy-bottomed pan or skillet over medium heat. Lightly grease the surface with a little oil or melted coconut oil. Use a ¼ cup measure to portion the batter for medium pancakes; alternatively use about 3 tablespoons for smaller pancakes or pour a little more for larger pancakes.
6. Pour a portion of batter into the hot pan and cook until bubbles appear on the surface and the edges look set, about 1–2 minutes. Flip and cook the other side for another 1–2 minutes until golden and cooked through. Repeat with the remaining batter, adjusting the heat if pancakes brown too quickly.
7. Keep finished pancakes warm in a low oven or under a clean kitchen towel while you finish the rest. Stack and serve immediately with your favorite toppings.

Notes

The batter yields about 8 medium pancakes. Feel free to make smaller or larger pancakes to suit your preferences. These pancakes are particularly good served with homemade datella (hazelnut spread), fresh fruit such as berries or banana slices, toasted or candied nuts for crunch, and a cold glass of hazelnut or oat milk. If you prefer a different texture, adjust the amount of oat milk slightly: a touch less will produce thicker pancakes, a touch more will give a lighter, thinner result.

For those avoiding gluten, swap the wholemeal flour for a gluten-free all-purpose blend and ensure your baking powder is gluten-free. Spelt can have a slightly nuttier, denser quality than modern wheat, which makes it especially satisfying when you want a balanced breakfast that keeps you full longer.