These Healthy Vegan Lemon Spelt Pancakes are subtly sweet, yet refined sugar-free, and made with the slightest tang of lemon for the perfect pancake all year round. Top with blueberries in summer, figs in fall, oranges in winter, strawberries in spring, and always finish with a squeeze of fresh lemon and drizzle of maple syrup for the tastiest pancakes. I can’t wait for you to try these filling and delicious vegan lemon pancakes!
Healthy Vegan Lemon Pancakes for Breakfast
So if you’re anything like me, pancakes are the ultimate weekend treat. I grew up looking forward to homemade chocolate chip pancakes legitimately every weekend. First, it was my Dad who made the pancakes, but somehow the responsibility changed hands and became my Saturday morning job. I think this was honestly because my sister liked that I added more chocolate chips than my Dad did, but I’m going to credit it to my amazing pancake making skills. I still remember coming home from college for breaks and my sister and I would return to our old weekend habits. This meant living in our old highschool sports sweats and, of course, eating endless amounts of chocolate chip pancakes.
Now that I’ve gotten older, I can’t really eat chocolate chip pancakes every weekend. However, I definitely don’t think healthy means having to give up pancakes every weekend. So, I decided I needed to make a healthier pancake recipe and came up with these lemon-filled Vegan Lemon Spelt Pancakes!
How to Make Healthier Refined Sugar-Free Pancakes
What Natural Sweeteners Are In this Recipe?
The first time I made these vegan lemon spelt pancakes, I actually made them with bananas. While I really loved the taste and texture of those pancakes, the bananas ultimately overpowered any taste of lemons. So, I decided to swap in a mixture of applesauce and flax seed instead. The applesauce helps to give the pancakes a little extra sweetness, though not even close to as sweet as a banana, and the flax seed helped the pancakes hold their shape when cooked.
There is still maple syrup in this pancake recipe, but it’s honestly a very small amount per pancake. These pancakes are delicious without being too sweet for breakfast. I personally prefer a less sweet pancake so I can go a little crazy on the fruit toppings!
What Does Spelt Flour Taste Like?
I absolutely love making pancakes with Bob’s Red Mill Spelt Flour because it has a slightly sweet and nutty taste. It’s a lighter grain, so it actually doesn’t weight down baked goods or pancakes like normal wheat flour can. It is also more water-soluble than wheat which makes it easier for most people to digest (myself included!). These vegan pancakes are my go-to healthy spelt flour recipe!
My hope is that this Healthy Vegan Lemon Spelt Pancake Recipe becomes a favorite in your household as it has become one in mine. Pancakes have such a special place in my kitchen and I’ll forever savor weekend mornings making them with friends and family. Happy Brunching and enjoy!
Looking for more Vegan Breakfast Recipes? Check out These SGTO Favorites:Print
This is a healthy and refined sugar-free vegan pancake recipe that is full of flavor! Subtly sweet and best topped with fresh fruit, lemon juice, and a drizzle of maple syrup.
- 1.25 cups almond milk
- 1 Tbsp apple cider vinegar
- 2–3 Tbsp lemon juice (*about the juice of 1 fresh squeezed lemon)
- 2 tsp lemon zest (*about the zest of 1 medium lemon)
- 1.5 cups spelt flour
- 1.5 tsp baking powder (*aluminum free)
- 1/4 tsp baking soda
- 1 tsp salt
- 1/3 cup maple syrup
- 1/4 cup apple sauce
- 1 flax egg ((1 Tbsp flax+ 3 Tbsp water mixed+ left to sit for about 5 minutes))
- 2 tsp vanilla bean paste/extract
- In a large mixing bowl add your almond milk, apple cider vinegar, lemon juice, and lemon zest. Let sit 10 minutes to curdle. This is to get a similar result to buttermilk. While this is happening, also prepare your flax egg.
- In a separate mixing bowl, whisk together your spelt flour, baking soda, baking powder, and salt. Set aside for later.
- Once the almond milk has curdled, add your flax egg, maple syrup, applesauce, and vanilla bean paste. Whisk to combine. Next, add in your mixed dry ingredients and stir until a thick batter is formed.
- At this point you’ll want to let the batter sit for 5 minutes before cooking your pancakes to allow the baking powder and baking soda to activate. Turn on your pan while you are waiting to heat it and spray with a cooking oil spray so the pancakes do not stick once you are ready to start cooking.
- Once the pancake batter has sat for 5 minutes and risen, stir again. Use a soup ladle to pour the batter into the pan so that each pancake is about 4-6 inches in diameter. Cook each pancake on one side until it is covered in bubbles on top and the bottoms are beginning to brown (about 1-2 minutes). Flip and cook for the same time on the other side. If you are making medium sized pancakes, this recipe should make around 12 pancakes.
- Once the pancakes are cooked, serve and eat immediately. Top with fresh seasonal fruit, lemon juice, powdered sugar, or maple syrup for the perfect stack. Enjoy!