Introduction

These Sprouted Spelt Cinnamon Pancakes offer a wholesome twist on a breakfast classic. Made with sprouted spelt flour and warm cinnamon, they are fluffy, flavorful, and perfect for a cozy morning treat.

A tall stack of ten golden-brown pancakes sits centered on a plain white plate, topped with three blackberries and two raspberries. Syrup is being poured from a small glass pitcher held by a woman's hand above the stack, with the syrup flowing down the sides, creating a shiny, sticky texture. Around the base of the pancake stack are three raspberries and two blackberries scattered on the white plate. The scene is set on a white marbled texture surface with two silver forks placed to the right side of the plate. The background is plain white. 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, combine the almond milk, melted coconut oil, and vanilla extract. Pour the liquid ingredients into the dry ingredients.
Step 3: Gently whisk the batter until just combined; avoid over mixing to keep the pancakes light and fluffy.
Step 4: Heat a griddle or frying pan over medium-low heat. Lightly grease the surface, then pour 1/4 cup of batter for each pancake.
Step 5: Cook until bubbles form on top, about 2-3 minutes, then flip and cook the other side for another 2 minutes until golden brown.
Step 6: Serve immediately or keep warm in a 200°F oven. Top with cinnamon, maple syrup, and fresh berries as desired.

Tips & Variations

Use maple syrup or honey for a natural sweetener alternative.
Swap almond milk for oat or soy milk if preferred or to suit dietary needs.
Add chopped nuts or blueberries to the batter for extra texture and flavor.
For a vegan option, ensure the baking powder is vegan and use plant-based milk and oil as specified.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven or microwave. For longer storage, freeze pancakes in a single layer, then transfer to a sealed bag for up to 2 months. Reheat from frozen, adding a minute or two as needed.

How to Serve

A stack of seven golden-brown pancakes sits in the center of a white plate, topped with a small heap of fresh blueberries that are deep blue with a smooth texture, some blueberries rest at the base of the pancakes as well. The pancakes are thick and fluffy with a slightly uneven edge and a light drizzle of amber syrup glistening over the top pancake and dripping down the sides. The plate is placed on a white marbled texture surface, with a small glass pitcher of syrup in the background and a few scattered blueberries and a single cherry on the left side. The background is a plain, dark grey wall. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, but sprouted spelt flour tends to be easier to digest and can provide a lighter texture. Using regular spelt flour may result in slightly denser pancakes.

What if I don’t have coconut sugar?

You can substitute coconut sugar with brown sugar, maple sugar, or even regular granulated sugar depending on your preference.

Sprouted Spelt Cinnamon Pancakes Recipe

Print Recipe

★★★★★

4.4 from 112 reviews

Fluffy and wholesome Sprouted Spelt Cinnamon Pancakes made with nutrient-rich sprouted spelt flour, infused with warm cinnamon, and lightly sweetened with coconut sugar. Perfect for a healthy and delicious breakfast, these pancakes are dairy-free, mildly sweet, and easy to prepare on the stovetop.

Author: Ruby
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8 pancakes (about 4 servings) 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 cup One Degree Organics Sprouted Spelt Flour
2 Tbsp coconut sugar
1 Tbsp baking powder
1 tsp cinnamon
1/8 tsp salt

Wet Ingredients

1 cup unsweetened almond milk
2 Tbsp coconut oil, melted
2 tsp pure vanilla extract

Instructions

Mix Dry Ingredients: In a large bowl, whisk together the sprouted spelt flour, coconut sugar, baking powder, cinnamon, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, mix the unsweetened almond milk, melted coconut oil, and pure vanilla extract.
Form Batter: Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; be careful not to over-mix to keep the pancakes tender.
Heat the Pan: Preheat a griddle or frying pan over medium-low heat. Lightly grease it with coconut oil or cooking spray.
Cook Pancakes: Scoop 1/4 cup of batter onto the hot griddle. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook another 2 minutes until golden brown and cooked through.
Serve: Serve pancakes immediately, or keep warm in a 200°F oven. Garnish with a sprinkle of cinnamon, a drizzle of maple syrup, and fresh berries if desired.

Notes

Do not over-mix the batter to avoid dense pancakes.
You can substitute coconut sugar with maple syrup or honey if preferred.
For fluffier pancakes, make sure your baking powder is fresh.
Adjust cooking temperature if pancakes brown too quickly or cook unevenly.
This recipe is dairy-free, but you can substitute almond milk with any milk of choice.

Keywords: Sprouted spelt pancakes, cinnamon pancakes, healthy breakfast, vegan pancakes, dairy-free pancakes, whole grain pancakes