My Classic Awesome Pancake Recipe

spelt pancakes

Let’s face it – these pancakes are AWESOME!

Everyone has their own favourite pancake recipe. Well, these Spelt Pancakes are mine.  These are are the ones that I go back to time and time again.

Because they are easy, quick and the perfect comfort food!

I actually often make pancakes instead of cakes.

Especially since you can defrost & toast them in the blink of an eye.

 I love these pancakes because they are very wholesome and filling.

  • They are quite solid little things. Crisp on the outside and soft on the inside.
  • You can’t really detect the coconut in the flavour much. But it just gives it a rich dense texture that holds them together nicely.
  • And of course it provides slow release energyso it keeps you full for longer.
  • They have a very subtle sweetness which makes them great to munch on just on their own – without a topping.

candida spelt pancakesHey, do you know a healthier snack food, that is equally as satisfying to eat? 

Candida Diet Info & Vegan/ Egg free Option:

Almond milk makes for a thicker batter which creates a more substantial pancake. The end result is not sweet though.

Rice milk on the other hand is naturally more runny and creates a pancake that is very soft in the center, which I personally love. For some reason it reminds me of Poor Man’s Omelet. Perhaps because of the  sweet squishieness. So they both have their plus points.

Using an egg is the classic. But you can just as well use a “flax egg” instead (see recipe below). It gives it a slightly nutty flavour, yum!

And perfect for people on the candida diet (from phase 3 onwards) as there’s no refined sugar or banana added like there normally is in most tasty pancakes recipes.

5.0 from 2 reviews
My Classic Awesome Pancake Recipe
Recipe type: Pancake
Prep time:  2 mins
Cook time:  10 mins
Total time:  12 mins
Serves: 4
  • 1.5 cups (200 g) wholegrain or gluten free flour (I used spelt)
  • 1 Tbsp flax seeds/ linseeds soaked in 4 times as much water or 1 egg
  • 1.5 cups (3/4 pint) unsweetened almond milk or rice milk
  • 4 tbsp desiccated coconut flakes
  • optional for thickening the pancakes: half a tsp of bicarb soda + ¾ tsp baking powder
  1. Crack the egg open into the center of a mixing bowl filled with flour.
  2. Alternatively mix a your flax-based egg alternative in with the flour.
  3. Whisk everything together, slowly adding the rice milk, until you have a smooth batter.
  4. Then add the desiccated coconut.
  5. Add a little water (or more rice milk if you prefer a sweeter taste) – just enough so the batter comes off the ladle easily.
  6. Heat half a teaspoon of coconut oil in a frying pan over a medium heat.
  7. When the oil has melted and the pan is hot, spoon the pancake batter into the pan. One by one.

Gluten free Pancakes Musings…

I used to make pancakes only from wheat flour (here’s my old go-to recipe – thank god my photography skills have come on a bit since then, hehe!).

Wholegrain flour non the less, but still wheat.

But ever since I switched over to a mostly gluten free diet to heal my leaky gut symptoms I’ve been a bit wary about using wheat flour in my cooking and baking again.

If you do still use it, you’ll be pleased to hear that these pancakes taste equally as awesome (if not a tad more awesome) with wholegrain wheat flour (or Vollkorn Mehl or wholemeal as they call it here).

And likewise, if you are following a completely gluten free diet, then you can simply use your fav gf free flour in this recipe. The pancakes just come out a lot lighter in texture, but still very moreish. Hey, we’re talking pancakes here.

They are THE moreish food full stop!

Yummy Scrummy Savoury Spelt Pancakes Meal Idea:

The good thing about spelt pancakes, or most pancakes to that matter is, that you can effortlessly turn them into a delicious savoury dish by serving some steamed vegetables with a rustic sauce comprising of fried bell peppers and leek (and bacon if you had a carnivore inclination ;-))

Top Tip: When I do that I generally add some dark mustard seeds to the pancake batter, which looks and tastes wonderful.

spelt pancake

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I shared this spelt pancakes recipe with Wellness Weekend, Allergy free Wednesdays, 5-Ingredient-Mondays, Healthy Vegan Friday, Tasty Traditions and Gluten free Fridays.

{ 6 comments… read them below or add one }

shakti July 5, 2013 at 21:50

A lovely substantial and versatile, quick and easy, also can freeze – unbelievable versatility.
I shall have some fruits with one and some veggie curry or dhall with another.
I think some nut butter would be good but not entirely sure if that is suitable for thrush. Mouth still sore and just getting over more!
Permanently inhale becotide for asthma and it causes havoc. Worse if I slow it down so how do others asthmatics cope?


Sandra July 6, 2013 at 09:14

You are so right – sugar free pancakes are a god send in the battle against candida. This was the single most helpful dish, hands down.
Without it, I don’t think I could have coped. I mean, really – who has the energy to bake a full cake or cook a full on meal all the time….
Whereas you can virtually always rustle up some basic pancake somehow – and don’t feel like you are depriving yourself.

Fabulous topping ideas btw. Nut butter is great, especially almond butter. I’d let your sores heal first though before tucking in – it might aggravate them.

Good question about how asthmatics cope – have you had a nose around in one of the health forums? Maybe you can get some tips there. I am also wondering if it would help if you swished fresh aloe vera juice around your mouth to strengthen your gums and lips if they get constantly pummeled by the sprays. There’s got to be something regenerative.


Heather @Gluten-Free Cat July 10, 2013 at 11:50

I haven’t had pancakes in so long, and yours look really good! I’m wondering if they would be even thicker with coconut milk. (I love thick pancakes.) And your description of crispy on the outside and soft on the inside…I need some now! :)


Sandra July 11, 2013 at 09:33

Thanks so much Heather. That’s a great idea. I have never added coconut milk to my pancakes. But I will do next time (I love thick pancakes, too :-) Sounds much healthier than resorting to baking powder for thickening as well.


Cindy (Vegetarian Mamma) July 11, 2013 at 18:28

Awesome! How doesn’t love awesome pancakes! Will be trying! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

Hope your week is great!

Cindy from


Sandra July 13, 2013 at 11:22

Thanks Cindy, hope you’ll try them :-) The selection of yummy foods at Gluten free Fridays is already looking fab – I’m getting hungry just looking at them… See you over there!


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