Fluffy Plant-Based Pancakes


  • 2 Cups Spelt Flour (or plain)
  • 1/2 Cup Coconut Sugar (or brown)
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Cinamon
  • 1 tbsp Chia Seeds
  • 2 Cups Soy Milk
  • Juice of 1/2 Lemon


  1. In a jug, combine the soy milk and lemon juice and leave to sit. The milk should curdle to create a plant-based buttermilk.
  2. In a large bowl whisk together the flour, sugar,chia seeds, bicarbonate, baking powder and cinnamon. Whisk well to enure there are no lumps.
  3. Create a well and pour in the “buttermilk”
  4. Whisk together and then leave to sit for 5 minute to allow the chia seeds to soak up some of the mixture.
  5. Meanwhile in a non-stick pan, heat up some coconut or vegetable oil over a medium to high heat.
  6. Once hot, ladle approximatelt half a cup of mixture into the pan and fry until bubbles appear on the surface of the pancake.
  7. With a fish slice flip the pancake a cook for a further 2-3 minutes. Stack on a plate and serve with fresh fruit and maple syrup.

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