Introduction

These Sprouted Spelt Cinnamon Pancakes are a wholesome and flavorful breakfast option that’s both easy to make and nourishing. Lightly spiced with cinnamon and sweetened naturally, they offer a delightful twist on your classic pancake stack.

A tall stack of ten brown pancakes sits on a simple white round plate on a white marbled surface. The pancakes have a soft texture and slightly uneven edges, showing their fluffiness. On top of the stack, there are several fresh berries, including bright red raspberries and dark blackberries. More raspberries and blackberries are placed around the base of the stack on the plate. A woman's hand is pouring golden syrup from a small clear glass jug, the syrup streaming slowly onto the top pancakes, glistening as it flows down the sides. Two silver forks lie to the right side on the white marbled surface. The background is a smooth white wall. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup One Degree Organics Sprouted Spelt Flour
2 Tbsp coconut sugar
1 Tbsp baking powder
1 tsp cinnamon
1/8 tsp salt
1 cup unsweetened almond milk
2 Tbsp coconut oil, melted
2 tsp pure vanilla extract

Instructions

Step 1: In a large bowl, whisk together the sprouted spelt flour, coconut sugar, baking powder, cinnamon, and salt until well combined.
Step 2: In a separate bowl, mix the almond milk, melted coconut oil, and vanilla extract. Pour the liquid ingredients into the dry ingredients and gently whisk until just combined. Be careful not to over mix; a few lumps are okay.
Step 3: Heat a griddle or frying pan over medium-low heat. Lightly grease the surface with a little coconut oil or nonstick spray.
Step 4: Scoop about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip carefully.
Step 5: Cook the other side for an additional 2 minutes or until golden brown and cooked through. Remove from the pan and keep warm if needed.
Step 6: Serve immediately topped with a sprinkle of cinnamon, a drizzle of maple syrup, and fresh berries for a delicious breakfast treat.

Tips & Variations

To make these pancakes vegan, ensure the baking powder is vegan-friendly and use a plant-based milk like almond or oat milk.
You can substitute coconut sugar with brown sugar or maple syrup for a different sweetness profile.
For fluffier pancakes, let the batter rest for 5 minutes before cooking.
Add chopped nuts or raisins to the batter for extra texture and flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the microwave for 20-30 seconds. These pancakes can also be frozen; separate layers with parchment paper and freeze for up to 2 months. Reheat from frozen for a quick breakfast.

How to Serve

A stack of seven light brown pancakes sits on a white plate with a slightly raised rim, placed on a white marbled surface. The pancakes are evenly layered, with syrup drizzled lightly over the top and a cluster of fresh blue-black blueberries crowning the stack. Several blueberries are scattered on the plate around the base of the pancakes. In the background to the left, there is a clear glass pitcher holding dark syrup. The plain gray wall behind creates a simple, clean backdrop. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whole wheat flour instead of sprouted spelt flour?

Yes, you can substitute regular whole wheat flour, though the texture and flavor may be slightly different. Sprouted spelt offers a nuttier taste and is often easier to digest.

What if I don’t have coconut sugar?

You can replace coconut sugar with an equal amount of brown sugar, maple syrup, or honey. Keep in mind that liquid sweeteners may slightly alter the batter consistency, so adjust the almond milk amount if needed.