Okay so these pancakes have been a long time coming and I’m happy to say they are finally here and perfected! These 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 Healthy Vegan Lemon Spelt Pancakes!
I know what I’m making for brunch this week: Jump to Recipe
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. Sure, I still treat myself to them every now and again, but I try to be healthier these days. However, I definitely don’t think healthy means having to give up pancakes every weekend. So, I took on the mission of making a healthier and refined sugar-free pancake recipe. Since I’ve gained a new obsession with lemons these days, I decided that would be the flavor for my first homemade pancake recipe!
The first time I made these, 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 so definitely don’t expect these pancakes to be super sweet. I personally prefer a less sweet pancake so I can go a little crazy on the fruit toppings!
My hope is that this pancake recipe becomes a favorite in your house hold 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!
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- For this recipe I used Bob’s Red Mill Spelt Flour. I have also used the sprouted spelt flour you can buy on Thrive Market. If you use the link here to order from Thrive Market, you’ll get 25% off your first order. Not an affiliate link, just a deal I automatically have for having a membership with them that I pay for!
- Okay, I am about to change your life with this one! Did you know that flipping pancakes doesn’t have to be so darn hard? The trick is just to have a round and wide spatula and this OXO Pancake Spatula definitely does the trick.
- Wondering where to get in season produce that is also helping to reduce food waste? You’ve heard me mention them before, and now I officially have partnered with Imperfect Produce to offer you their best discount yet. Use code “SGTO” at checkout for 50% off your first order. Get your lemons and other fruit toppings from them for this recipe!