Ingredients
Units
Scale
Batter
- 1 1/2 cups spelt flour
- 2 tablespoons coconut sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 cup coconut milk
- 2 teaspoons lemon juice
- 1 tablespoon ground flax seed
- 1/2 cup water
- 3 tablespoons coconut oil (melted)
- Extra coconut oil for brushing the pan
Toppings
- Maple syrup
- Fresh berries (optional)
Instructions
- In a large mixing bowl, whisk together spelt flour, coconut sugar, baking powder, sea salt and cinnamon.
- In a separate bowl, whisk coconut milk, lemon juice and ground flax seeds until mixture appears foamy. Stir into dry mixture. Add water and oil. Whisk until all ingredients are well combined.
- Let the batter rest for 10 minutes.
- Lightly coat a medium pan with oil and heat to medium. For each pancake, pour 1/3 cup of batter and cook for 4 minutes or until air bubbles appear on top. Flip pancake and cook for another 3 minutes.
- Serve with generous drizzle of maple syrup and fresh berries.