Fluffy Vegan Spelt Blueberry Pancakes

Fluffy Vegan Spelt Blueberry Pancakes

Fluffy Vegan Spelt Blueberry Pancakes. Soft, fluffy and downright amazing. Completely oil-free, dairy-free, yet so moist and healthy!

Now, this is how you start a Monday! Say hello to my big, juicy, soft, fluffy blueberry pancakes! After all the interest from yesterday's Facebook post, I rushed to make another batch of these beauties so you could all be flipping blueberry pancakes in style this week.

In case you are curious why they are white, they are frozen blueberries that are coated with flour so they don't bleed the dough and turn it an ugly color.


Ok, so you are probably (maybe?) wondering...."but wait, all her recipes are supposed to be gluten-free", but today I'm doing something I haven't done since I started this blog (Oct 2013). I am sharing a recipe with gluten today. These Fluffy Vegan Spelt Blueberry Pancakes are divinely soft and fluffy. Like, so soft and pillowy. They also don't have one drop of oil in them, yet perfectly moist! But, yes, they have gluten and are made with spelt flour. Allow me to explain. I personally do not have celiac disease, nothing of the sort. However, I have noticed whole wheat doesn't digest as well with me as spelt. To be blunt, it stops me up more. Not fun. I only have that problem if I eat whole wheat. I also prefer the flavor and softness that spelt flour yields in baked goods. It has less gluten than whole wheat, which is one reason for softer results, better taste and easier to for me to digest, personally. While I make nearly 95% of my food gluten-free, I do use spelt on occasion at home, mainly for pancakes or muffins. It has a decent amount of protein, potassium and iron in it. It also doesn't leave as bold of a taste as whole wheat does.

Let's back up a bit. I love to share this info with you all because I get a lot of messages and emails for health advice, especially pertaining to gout. When I first started changing our diets to heal my husband from debilitating gout, I removed EVERYTHING imaginable for quite awhile. When your husband is sick continually, in pain, and on crutches, you do everything you can to fix it. I removed anything that could possibly be inflammatory for him. That included gluten. That is what started me on a gluten-free baking adventure. That, in addition, to many of you asking for gluten-free recipes. I've been baking gluten-free almost 4 years now and I've become very comfortable with it and know how most of the flours behave. I actually PREFER the flavor of the recipes on my blog that are gluten-free compared to traditional ones with white/wheat flour, they just taste better with more flavor.

But, after time of being plant-based (since Oct. 2012) and my husband being healthy and gout-free for so long, his system has really healed itself. We have been able to reintroduce foods that were a huge NO before! It has been amazing. One of his favorite foods ever is mushrooms and for 3 years, we had to completely eliminate them. He now eats them with no problem. He also can tolerate spelt flour perfectly. This is amazing and just goes to show you how once your body truly heals itself, things that were thought to be allergic or dangerous could really be ok. His body was so ridden with sickness from meat and dairy, that any possible inflammatory foods for him like mushrooms, spinach, beans and wheat only worsened it. Foods he still cannot eat are asparagus, okra, lentils and alcohol.

So, back to these pancakes. Would you look at hard darn fluffy they are...and cooked through. I don't think there is anything more gross than a vegan pancake that is still raw in the center. I made 3 batches of these this weekend and they all turned up soft, fluffy and cooked through. Fluffy pancakes only for this girl! I've said it a million times on this blog, flat pancakes to me are just worded incorrectly, crepes, lol. I want my fork to cut down into a pancake. Ever since my husband bought me a pancake griddle for Christmas, I've been making pancakes every weekend like a crazy pancake fool. If you follow me on Facebook, you've seen my many weekend pancake posts, lol!

These vegan pancakes are also on the blog because I will occasionally get asked in the comment section of my recipes how to make a certain recipe with "regular flour", which tells me that although you love the gluten-free recipes, you are ok with gluten ones too. For those of you who don't want gluten, or hate it, do not worry, this will not turn into a gluten-filled blog. I still prefer my gluten-free baked goods over all others I've tried and I LOVE baking gluten-free and the challenge of it and the fact that anybody can eat the recipes, make me super happy. I will only seldom share something with spelt.

For all of my vegan gluten-free pancakes, here is some more pancake porn for you!

As always, all of my pancakes are naturally vegan, which means no eggs or dairy and they are also oil-free, with the exception of my Gingersnap Pancakes.

I cannot wait to hear what you think of these Fluffy Vegan Spelt Blueberry Pancakes! Be sure to leave feedback below and let me know! I'd also love to see a pic on Instagram using my hashtag #thevegan8, so I don't miss the notification, as it saves to my page that way!

Fluffy Vegan Spelt Blueberry Pancakes

Yields 8 pancakes

These Fluffy Vegan Spelt Blueberry Pancakes are super soft, fluffy and downright amazing. Completely oil-free, dairy-free, yet so moist and healthy!

10 minPrep Time

10 minCook Time

20 minTotal Time

Save Recipe


  • 1 cup spelt (140 g,Spelt is NOT gluten-free fyi)
  • 1/4 cup blanched almond flour (36 g, this helps them be moist and replace oil)
  • 1 tablespoon (12 g) potato starch, not potato flour (this is what helps them be light/fluffy)
  • 2 teaspoons baking powder (9 g)
  • 1 tablespoon ground flaxseed (9 g)
  • 1/4 teaspoon + 1/8 teaspoon fine sea salt (3 g)
  • 1 cup, up to 2 tablespoons more (237 mL to 266 mL, if needed of lite canned coconut milk (a creamy milk is important here. I think soy would work. See directions)
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • Optional add-ins: Blueberries (I used 1/2 heaping cup), chocolate chips, nuts, etc. I obviously used blueberries for this, but they are just as amazing plain, actually my favorite way
  • Note: As with all my recipes, using a scale will yield accurate results. Also, please keep in mind that subbing an ingredient, particularly a flour or trading dry for liquid sweetener and vice versa, is going to yield different results. I test my recipes, often multiple times, so I share the final recipe that works perfectly. I will help in any way I can, so please ask me about any subs before guessing. It's best to make the recipe as written for best results.


  1. Add the spelt flour, almond flour, potato starch, baking powder, flaxseed and salt to a large mixing bowl and whisk really well until there are no lumps and everything is well incorporated. It's always best to weigh your ingredients for accurate results. Make sure you add a bowl to the scale, then zero it out and then weigh ingredients.
  2. Make a well in the center of the dry ingredients and pour in the milk, syrup and vanilla. Ok, so here's the thing, if you used Bob's Red Mill blanched almond flour, you should only need 1 cup milk, but if you use a better version that is more finely ground/fluffy, you will likely need the extra 2 tbsp milk because it will produce a slightly thicker batter. I tested BOTH. I used lite coconut milk, shake the can well first before measuring. Give the liquids a mini stir and then whisk everything together just until smooth and combined and all the flour is mixed in, but being careful not to over mix it since there is gluten in the spelt and you don't want tough pancakes. The batter should be fairly thick and smooth, but still slightly pourable, not real runny, otherwise you will end up with flat pancakes. Adjust the batter if necessary. Set the batter aside to rest for 10 mins. Do not skip this step. It will help your batter to thicken some and the baking powder and starch to absorb some liquid, resulting in fluffy pancakes. At this same time, heat up your pancake griddle (350 degrees) or a small frying pan over medium-low heat.
  3. Meanwhile, if making them blueberry (I used frozen) remove them from the freezer and toss them with 2 teaspoons spelt flour to coat them, so it doesn't turn your batter an ugly color. This is more important for the frozen ones. I used the big blueberries for the photos, but prefer them with the small wild blueberries, as they make the batter easier to work with. Be sure to shake the excess flour off through a strainer before adding them to your batter, or too much flour will get in it.
  4. If using a pancake griddle nowadays, so no need to spray at all, but if using a frying pan, you will need to spray with nonstick for each pancake. Pour 1/4 cup batter for each pancake (to get 8) and let them cook 3-4 mins on the first side, or until the edges have started to firm up and get a dry look. You can take a little peak underneath to see if they are golden, flip over and cook another minute or two until cooked through. Serve with hot maple syrup. YUM.


  1. Oh my….I can smell the sweet aroma of these all the way cross country!
    I’m in a cold smoothie phase in my morning meals right now and these are just tooooo tempting
    to read about.
    Don’t you just get frustrated beyond belief that everyone doesn’t understand how powerful the effects
    of food on our bodies is? Good and Bad foods of course. I hate it some days having to keep my mouth shut
    when I hear someone struggling with this medicine or that crazy cure when they could really change their lives if they would simply eat right?

    Hate that. And congrats to your hubby for having such a smart, loving wife Brandi.
    Men seem to be so stuck on just eating junk to get filled up and then paying for their faults so drastically with bad health. Glad you can help him out with his struggles and pain so effectively.

    Take good care down there,

    • I would just love to try this recipe, but won’t spray non-stick of any kind. What type of griddle did your husband buy you? I bought a non-stick ceramic griddle and returned it because it simply did not work.

      • brandi.doming@yahoo.com

        Hi Julie! Here is the griddle that my husband bought me. I’ve only had it a little over a month and have only used it on the weekends, so far I love it, but haven’t had it long enough to know it’s long term effectiveness. Based on the reviews, it doesn’t have the best long term ratings. I have noticed mine is forming brown marks from the heating element beneath. That doesn’t really bother me but it seems to heat completely evenly….some pancakes cook faster than others. It is very inexpensive, so I guess you get what you pay for. I was looking around and the 2nd link seems to have much better reviews and that is probably what I’m going to purchase once this one “dies”, lol.

        The one my hubby bought: http://amzn.to/23FuXdu

        The one I plan to buy next: http://amzn.to/1nBe0QJ

    • brandi.doming@yahoo.com

      Thank you so much sweet Angela!! It truly is amazing what food can do, huh?! Heal us or break us. Lifetime of struggle of digestion for me and over a decade of pain for my husband all GONE from going plant-based. I still can’t believe it sometimes. I’m just so grateful to have found the answer for us. xx

    • Excellent! Just finished breakie… 1/2 batch as I could easily eat a full batch and still be hungry but the full amount comes to just a bit shy of 2 days calories for me 🙂

      Cha-cha-cha-changes–> I used 2 Tbs ground flax instead of the almond flour which caused them to hold a lot more liquid. Needed a full 1/4 cup extra coconut milk and I needed to cook them very slowly (lowish temp) to get them done in the center. Not sure if this was part of that effect but I also used corn starch instead of potato starch.

      I loved the flavor and consistency though for me they were so sweet it would have been overkill to put maple syrup or apple sauce on them; the are already sweet enough for me to be a dessert item. Just shows ta go ya how taste buds differ.

      Thank you for posting this recipe! A keeper for sure. Just for fun I might try it using buckwheat flour for gluten free and see how that comes out. Maybe next week…

      • brandi.doming@yahoo.com

        Hi Geoffrey! Yay, so glad you loved them AND I’m so glad you asked about subs on Facebook since you can’t do the almond flour or potato starch. I’m glad that my sub suggestion of extra flax worked out and you enjoyed them! But yes, as I noted, the cornstarch and extra flaxseed would change the texture, but cooking them slowly definitely helps. Sounds like next time 1 tbsp of extra flaxseed would be plenty instead of 2 (so therefor you would only need 2 Tbsp total). It will probably cook faster that way and yes, the cornstarch I’ve found does not make them as perfectly fluffy as the potato starch, which is why I always use it in my pancakes now.
        Anyways, I’m glad that you still loved them!

    • brandi.doming@yahoo.com

      So sweet of you, thank you so much Angela!! Yes, it’s truly amazing what food can do for us or against us. I’m just so happy to have discovered the truth!! It’s made our lives infinitely better!

  2. Thanks for sharing this one! Can the almond flour be replaced with any other flour (I have a nut allergy)?

    • brandi.doming@yahoo.com

      Hi Irene! My only recommendation would be to use ground up sunflower kernels into a “flour”. The almond flour is important because it gives moisture to these pancakes since there is no oil. I have not tested it with the sunflower but it would be the best sub and what I’ve tried in the past with subbing almond flour. Just keep in mind, that it’s impossible to get the sunflower kernels as finely ground as the blanched almond flour, so really make sure to pack it in the cup and use the same weight measurement. Your pancakes may not be as fluffy either, so maybe just a tad less milk may be necessary. Please let me know if you try it that way, I’d love to know!

    • brandi.doming@yahoo.com

      You know I also recommended to another reader who needs extreme low fat to sub the almond flour with 2 tbsp ground flaxseed…so that would be 3 total. I have NOT tried this personally, but I think it should work. I would suggest trying that and letting me know how it turns out! May have a somewhat noticeable flax taste, but nothing that wouldn’t be camouflaged by some juicy blueberries or chocolate chips 🙂

  3. Spelt is “low gluten” and still a lovely flour I would totally use if I could! Haha!
    But pancakes…ah 😉 Weekend essential! And blubs, always!!! I would be lost without pancakes every weekend!

    • brandi.doming@yahoo.com

      yes, it’s lower but I know totally still gluten, which is why I noted that in the recipe so people don’t get confused! 🙂

  4. I was a little shocked to see spelt flour in the title, but I’m so happy that you are mixing it up and even happier that your husband is doing so well now, that is truly amazing! Spelt flour is great, that’s where I plan to start when I feel that i am at a point where I can start reintroducing gluten. Plus you have so any GF pancakes around here now people have all sorts of options. And i totally agree, GF flours are much softer and milder tasting than whole wheat, that stuff can have a really weird flavor that can ruin soft fluffy pillow-like pancakes <3 Blueberry pancakes are my favorite, this is making me so hungry over here! Oh my goodness that stack! They look absolutely delicious. And the flour on the blueberries trick is great, but I have to disagree that purple streaked pancakes would be ugly 😀 haha

    • brandi.doming@yahoo.com

      Haha, but they don’t leave pretty purple streaks! It ends up turning the batter grey-ish and looking like cement, lol! Yuck! and yes, with how many readers I have that CAN have gluten, and we can too, it only makes sense to introduce a recipe every now and then using spelt. These turned out so incredibly soft that I just couldn’t resist sharing the recipe! Not to mention, they are relatively low-fat!
      Thank you so much for the compliment Natalie!

  5. Those look fantastic, Brandi! So colorful and bright pictures! I absolutely love pancakes and have a recipe with light buckwheat flour so fantastic and easy to make. Oh Blueberries, we are on the same page I dizzle my pancakes with a blueberry sauce, and blueberries are one of my favourite fruits, so amazing that you use them here as well. Love that you give your readers more topping options, like chocolate chips, nuts. This is the way I really adore my pancakes so I had not only a blueberry sauce on top and use a peanut butter sauce as well for more variety. Fantastic post as always.

    • brandi.doming@yahoo.com

      So glad you love the photos, thank you Florian! I have many pancake recipes on my blog, so I’m right there with you on the pancake love, haha! Thank you so much for your kind words!

  6. This is a fabulous recipe! I tolerate spelt much better than regular wheat, and I also have had the same experience with Kamut and farro. I realized it’s the likely the hybridization of the wheat (durum) that’s causing the issue. I haven’t tried spelt flour yet, though, so I will have to give these a try!:)

    • brandi.doming@yahoo.com

      So sweet, thank you Heather! I think you would love these then. You sound just like me with wheat! Let me know if you try them!

  7. Wow these look incredible. I don’t think I would be comfortable trying gluten in any form but I do enjoy looking at vegan food porn so thanks for the eye candy 😉 And I must say, I know I don’t know you but I think you must be an amazing, strong and smart woman. You changed your diet and your husband’s in order to cure him. Honestly not many people would do that. Many people would just throw there hands in the air and say oh well it’s out of my control. I respect what you did. I am very happy to hear how much better your husband is doing. That’s amazing 😀 I also came to vegans for health reasons and it quite literally saved my life but it ended up turning into so much more for me when I educated myself about the animal industry and how much damage this industry is doing to our planet. So I became a strongly ethical vegan in the process. While I don’t have children myself (not sure I ever want any) I still want there to leave a planet for future generations. And besides this planet is the only home we have and it quite literally breaks my heart what we are doing. People don’t realize what we are doing in the end is harming us and all life on earth. The amazing thing you did for your husband in turn did so much good for the animals and the planet. You will leave a better planet for your beautiful daughter and that’s the best gift you could give her. Anyway sorry for the long rant but you are amazing and you are doing great things. Much respect to you.

    • brandi.doming@yahoo.com

      Thank you so much Christina for such a kind and thoughtful comment! I’m glad you like these, but I understand about the gluten! I have all other gluten-free pancakes on my blog 🙂 I completely understand, we started out for health reasons too, but my motivation now is the animals. I think about them each and every single day. What we choose to eat, wear, use on our hair, skin, etc. is all a choice to move away from animal cruelty. It’s so devastating what animals are put through every second of their lives, all because of greedy corporations wanting to make money. Animal lab testing for products is disgusting and not necessary. All of it is very disturbing, so I just keep focused on my goal with this blog to continue to open people’s eyes and hearts….and mouths to eat, haha 🙂
      Thank you again for your kind words, I really appreciate them.

      • Yes I 10,000% agree with you. One of my major motivations is the animals as well. I wish I could save them all.

        • Weird my little symbol thing was different in that last comment I must have typed my email wrong ?

          • brandi.doming@yahoo.com

            I think it changes on it’s own, I’m not sure 🙂

  8. They look amazing! I love spelt flour too and always have it in the pantry. Your husband’s story is truly incredible!

    • brandi.doming@yahoo.com

      Thank you so very much Jenn! I do too, love the taste so much more than spelt and it’s result in baking!

  9. Ohhhh my!! FLUFFFYYY is right. These look insane, and I love the trick with the frozen blueberries!

    • brandi.doming@yahoo.com

      Thank you so much Brittany! I can’t take credit for that trick, I first saw Giada do it on tv years ago, lol!

  10. I love spelt too! We eat a lot of gluten free stuff, but mainly we stick to whole grains whether they are gluten free whole grains or those with gluten, like this. Love how nice and fluffy they look, nothing worse than a raw pancake. GAG me!!! I’ll be over Saturday then, let’s say around 9??

    • brandi.doming@yahoo.com

      Yes, us too! Whole wheat flour I can certainly eat sometimes, but it isn’t my friend afterwards with digestion. So, spelt is my better bud 🙂 Hahaha, I know right, I want my pancakes COOKED, otherwise I’d just eat the batter with a spoon and forget cooking them at all, lol!

  11. Hi Brandi, thank you for the delicious looking recipe! I don’t have potato starch — would arrowroot starch work? Thank you! Sherry

    • brandi.doming@yahoo.com

      Hi Sherry! I would use cornstarch instead, it will make the pancakes possibly a tad less fluffy, but should still work. Please let me know after you try them 🙂

  12. Oh DEAREST, WONDERFUL, AMAZINGLY CREATIVE AND TALENTED Brandi . . . Yes, it’s just me, your “loquacious”, “verbose” and DYE-HARD BIGGEST FAN!!!!…..I am simply AWESTRUCK (once again, as always!!) at this incredible-looking recipe……just one more example of your unbelievable skills and natural abilities. I still can’t get around well enough to cook, shop, etc. (due to my osteoarthritic knees)….heck, I can’t even DRIVE right now! And besides, I need to get several ingredients for these pancakes which I don’t have on hand, and I REFUSE to try to substitute, because, sweet pea, I TOTALLY BELIEVE YOU when you say you’ve tested and re-tested your recipes and you don’t present the final recipe here until you KNOW it is absolutely perfect according to your highest standards. So many of your philosophies of cooking and sharing your recipes are how I feel about my own creations (which virtually NOBODY knows about yet!…although, someday, hopefully, in the not TOOO distant future, I’ll be able to change that!)…..You are so INCREDIBLY SPECIFIC in your recipes, and that is one more thing I do with my own recipe creations, and, amazingly, “TA, TA-TA, TA-TA-TA, TAAAAAAAAAAA!!!!!”…….YOU WEIGH many of your ingredients too!!!!!! (oh, how I LOVE that!!!)…..which is PRECISELY what I’ve been myself doing for years, whether it’s my own recipes I’ve created or other people’s recipes which I always adapt if they only give measurements. (I measure their ingredients as best I can and then I WEIGHT them all, then write down those weights IN PLACE of the measurements, so that I can REPEATEDLY (and much faster/easier/accurately) make those recipes I love, again and again. Personally, I don’t really understand why ALL cooks, whether experienced or not, professional or not, don’t just invest in a decently accurate kitchen food scale and NEVER measure most recipe ingredients EVER AGAIN!! They’ve been doing it FOREVER in Europe, as I’m sure you probably know….And WHY???….because it is SOOOOO much easier and faster than all those measuring cups and spoons, etc. (not to mention CLEAN-UP time involved in measuring!). Of course, as you often point out in your recipes, the MAIN thing is that it is so much more ACCURATE to weigh most of the ingredients in a recipe….it kills me when I read a recipe and it says “a small onion” or “2 cloves of garlic”, or “the juice of 1 lemon” or “a cup of flour”…..yeah, SOMETIMES it doesn’t make a heck of a lot of difference in the outcome of a recipe, but for ME (and I’d say for you too, most often!), my recipes are so specific and the EXCELLENT outcome is so absolutely DEPENDENT upon PRECISE amounts of most ingredients, that it would be MURDEROUS of my recipes to just give plain ol’ measurements. And if all of THAT were not enough, the other thing about weighing vs. measuring, at least for ME, is that when I create a recipe and it is PERFECT (for me AND for most people who try it!), I WANT THAT RECIPE TO BE EXACTLY THE SAME EACH AND EVERY TIME I MAKE THAT RECIPE, and I want it to turn out EXACTLY the same for anybody ELSE who follows my recipe as well…..if you WEIGH ingredients, it’s pretty much a guarantee that that will be the result…..In short, weighing my ingredients in my recipes makes them 100% DEPENDABLE, and I really LOVE that, for my own personal cooking and for those who may follow my recipes (some day, when I get it all together!!). So I am ESPECIALLY appreciative, Brandi, of your giving ingredient weights, as well as your very precise and beautifully descriptive and CRYSTAL CLEAR instructions……I REEEEEEEALLY REEEEEEEEALLY REEEEEEEEALLY love all that about your recipes. So, once again, even though I’m not able (yet!!!!!!) to prepare your recipes, including this latest SPECTACULARLY LUSCIOUS LOOKING ONE (oh, man, do I ever LOVE the looks of those blueberry pancakes and I’m CRRAAAAAAVING them right now!!!!), I am “PRE-RATING” it with 5-stars…..Well, SHOOT, darlin’….if I could give it 10 stars, even without trying it yet, I surely would!! Well, now, what to do, what to do, since I’m craving them but cannot have them…..well, the only solution left for me at this moment is to put a few blueberries on a slice of Ezekiel 4:9 Sesame toast (my favorite commercial healthier bread!), pour a little pure maple syrup on top and gobble it up!! (Yeah, I know, it’s a DARN POOR SUBSTITUTE!!!….but, sometimes ya just gotta do what ya gotta do!!….hahaha!!)……..Thank you again, Brandi, for ALL that you are doing for us!…..your grateful and devoted fan………”Ol’ motor-mouth Lindsay”…..(a.k.a. Daryl)….

    • brandi.doming@yahoo.com

      Ok Daryl, you go down in history as my longest, most expressive reader, hahaha! I’m so glad you love the recipes and weight measurements and these pancakes. You are way, way too kind to me to take such time to write such long comments all the time. Thank you for being so entertaining, haha!

      • Well, after all, I AM an entertainer! (Seriously, have done it for a living the past 20 years, although I’m now technically retired, but still do gigs WHENEVER I can get around…hopefully LOTS more in the future, after I get my knees “fixed”!)……I know I write toooooooooo much. However, Brandi, it’s not being “kind”, but purely HONEST because you ABSOLUTELY deserve every last accolade I, and anyone else can send your way. You’re nothing short of STUPENDOUS!!!……(and once I actually TRY your recipes, the accolades will TRIPLE, I am certain!….hahaha….uh-oh, now I guess I AM exaggerating, but just a teeeeeeny bit.)

        OK….that’s all….no, REALLY!…………………….(at least for now…..hahaha!)

        PS: Notice how (relatively) SHORT this message is!!…..SEE THERE??…..I really CAN write short messages!

  13. Fluffy is totally an understatement here.
    I do love me some fluffy fluff fluff! 😉

    • brandi.doming@yahoo.com

      Haha, thanks so much Gigi! Major fluff going on for sure!

  14. Can any other starch be used in place of potato starch?
    Thanks <3

    • brandi.doming@yahoo.com

      Hi Monika! Yes, you can try cornstarch instead, but please keep in mind, they will be slightly less fluffy and you may need to cook them a little slower/longer for them to cook through. I always use potato starch for the most part in my pancakes because they yield a fluffier result than cornstarch. But should still work. Let me know how they turn out!

  15. These are seriously the BEST looking blueberry pancakes I’ve ever seen…no joke. And how genius is that to coat the blueberries in a little flour! Never would have thought to do that. I think that’s incredible about your husband – being able to reintroduce foods that were a huge no-no is wonderful. Proof that all of this healthy eating has healed his body, his system. Eh, he’s not missing out too much with those other foods though 😉 I remember being allergic to tomatoes, some beans, garlic, bananas, peanuts and a list of other things, but when I ate healthier and cleansed my body, I was able to eat all of those foods again! Anyways, I know i can’t eat these pancakes, but i wanted to let you know that they look and sound wonderful! I used to LOVE spelt! xo

    • brandi.doming@yahoo.com

      You are SO SWEET Mandy, what a compliment! I’m so glad you love these pics and think these are the best ones you’ve seen, I’m so honored you would say that. I know they aren’t perfectly round, but I actually kind of love the rustic look of them and I was going for a bright and sunny morning, just served breakfast, effect! 🙂
      Isn’t it amazing how we can eat food again that we couldn’t before after going plant-based and healing our systems?! It’s truly amazing!

  16. Omg ! I love these soft delicious moist, healthy pancakes! I can’t wait to make these again this week !!

    • brandi.doming@yahoo.com

      Thank you so much Tiffany! I’m so glad you loved them! Loved your pic on Facebook too!

  17. Oh my gosh, these look so fluffy and delicious!

    • brandi.doming@yahoo.com

      Thanks sweet lady!

  18. Those are indeed fluffy pancakes. They look great! Blueberries are my favorite thing to add to pancakes.

  19. Thanks for sharing your updated story. I removed everything from our home (9yrs ago) as well pertaining to my son’s food allergies which sent him into anaphylaxis. He did lots of detoxing, gut rebuilding and recently went through a 6mo daily trial of slowly integrating dairy into his diet and today he has to have 1 C. of milk a night but can incorporate a little more during the day if need be. We are also working on introducing egg.
    Although we went Vegan, my main goal is always to keep my kids safe so now I will use these ingredients from time to time to keep it in his system which prevents reaction. I completely understand where you are coming from!
    Glad to hear that your diet helped improve your husband’s health and excited for your new cooking adventures.

    • brandi.doming@yahoo.com

      Thanks for sharing Nicole! Allergies can be so scary!

  20. I don’t know what it is about spelt, but it makes amazing tall pancakes like this – love it!

    • brandi.doming@yahoo.com

      Thanks Alisa! I love spelt too, my little trick is adding starch to the spelt since spelt alone doesn’t work as well. All about those liquid to flour ratios too 🙂

  21. Blueberry pancakes are the best! I love using spelt flour in baking…though I’ve never tried them in pancakes. Time to change that! They look great!!

  22. Those look so thick and fluffy and heavenly and I want them right now! 😀 The idea of blanching almond flour to make it a better oil replacement is amazing! I always stuck to nut butter for oil-free pancakes but this sounds great <3

    • brandi.doming@yahoo.com

      Thank you so much Lucie!! It worked out just perfectly 🙂

  23. They look super fluffy and I love what you do with the blueberries

  24. I recently started to like pancakes. But my kids love pancakes. I showed this to my daughter and she said let’s go mom lets make this right now! :-). So we are going to do now. Thanks for recipe.

  25. How you start a Monday???? I want to start every day with pancakes! They look fantastic. Spelt is my favourite baking ingredient. It gives such a lovely nutty flavour and makes the crumb so soft whether it be in pancakes, waffles, cake or muffins.

    • brandi.doming@yahoo.com

      I agree, it yields such soft results! I loved these so much. Thank you so much!

  26. Yesss!!! Blueberries are my new bananas! I don’t know why I ignored them for so long. Just recently I realized how awesome they really are! Beatiful pancake recipe, will deffo check it out at some point! 🙂

  27. These were delicious! So flavorful & fluffy, they turned out perfectly! I generally make everything gluten free also, however spelt doesn’t seem to bother me as much as other flours. I will have to try these with gluten free flour also and see how they turn out! Thanks again for another awesome recipe!

    • brandi.doming@yahoo.com

      Thank you so much Ashlyn for the amazing feedback! I’m so happy to hear you loved these! Yes, I agree, 90% of what I make is gluten-free as well, but the spelt is a fantastic lower gluten flour, so I love it’s soft texture it yields!

  28. Gin

    Wow, these look absolutely delicious! I think the blueberries are the perfect add-in. Spelt flour sounds good, I’ll have to try it sometime.

    • brandi.doming@yahoo.com

      Thank you so much Gin!

  29. My husband had to work today and his favorite is waffles so I almost never make pancakes which are my favorite. So, I made your pancakes this morning. And of course to find recipes without oil isn’t easy. I really enjoyed them. I didn’t have the coconut milk and did the soy milk. I have to avoid the oil so I did have problems with them sticking and am going to look at that link you had to cook them on. Loved the trick with the flour on the berries. The Vegan 8 name my husband even knows now. Thanks for oil free recipes but not taste free ?.

    • brandi.doming@yahoo.com

      Wonderful Debbie! I’m so glad you enjoyed them! Yes, they will definitely stick on a traditional pan without spray. The pancake griddle really makes a difference. Thank you so much, that is so kind of you!

  30. Blueberry pancakes?! Count me in! 🙂 These look so good, Brandi!

  31. Spelt is my favorite flour these days. I can’t wait to try your pancake recipe with it too!

    • brandi.doming@yahoo.com

      Thank you so much Kathy!

  32. These blueberry pancakes look HEAVENLY! I have never tried using spelt to make pancakes, so, I can’t wait to try your recipe.

    • brandi.doming@yahoo.com

      So sweet, thank you!

  33. Liz

    I loved these! I made them twice- once with blueberries, once without. Both were delicious! And your description is spot on- they’re totally fluffy! I love having so many great pancake recipes to choose from. Thanks for all your hard work and your well-thought out recipe guides!

    • brandi.doming@yahoo.com

      So sweet, thank you so much Liz! I’m so happy you love all my pancake recipes!

  34. […] fluffy vegan spelt blueberry pancakes : via the vegan 8 […]

  35. So, a bit of background: we recently made your life changing pancakes and whole heartedly agree with the label. They are the best pancakes I’ve ever had. My girls promptly renamed them “cuddle cakes” to differentiate them from other, lesser pancakes. Today we made these with a gluten free flour blend because we didn’t have any spelt (we’re not gluten free but have friends who are so we keep stuff on hand for making things we share with them). My girls immediately pronounced them as good as cuddle cakes, and stated they were fabulous even without syrup. These are our go to pancakes from now on!

    • brandi.doming@yahoo.com

      Oh wow, so 2 of them get that amazing title! Haha! I’m so happy to hear that these were just as delicious Elyse! Thank you so much for the wonderful feedback!

  36. Hey Brandi, can’t wait to try these! I have some sprouted spelt flour I’ve been dying to use! ? Also was wondering, how do lentils cause a problem with your husband? Just curious. I’ve been dealing with some ongoing health issues, CFS, and other auto immune issues, and was told to not eat the night shades potatoes, tomatoes, peppers & eggplant, but wondering what other inflammatory foods I shouldn’t be eating. Also dealing with Leaky Gut Syndrome! It’s so hard to know what to do. I’ve been plant based for almost 2 years and thought it would cure all my ills, and heal my body, but still not there yet! Thanks!

    • brandi.doming@yahoo.com

      Hi Kathy! Lentils are a high purine food and cause major inflammation and trigger gout in my husband. They are one of the worst foods for him to eat and can be for a lot of gout sufferers. I’m not sure if they would be inflammatory for you since gout is a pretty crazy disease, but you can only figure out by doing elimination trials…I did that for years to figure out what were the issues. I do know that he actually thrives well by eating lots of potatoes, so they definitely are healing for him and not inflammatory. It is just so varied for everybody. I definitely believe 100% in the plant-based diet but even plants not all of us can eat. My husband has never been healthier since going vegan, but there are still a few plant-based foods that trigger gout….Lentils, cauliflower, okra, mushrooms, too much yeast, absolutely NO alcohol, soy, sodas, artificial sweeteners, caffeine…to name a few. All of those cause a gout flareup for him so I do not use them. I will cook lentils for myself because I love them. I don’t ever use soy products except soy sauce but I’ve had to remove that as well for him because he was having pain the day after I would feed him something (Asian dish) with soy sauce in it…so another thing to remove. Hang in there!! You might try eating more foods that are known to reduce inflammation too, like ginger, tumeric, cinnamon, pineapple, cherries, blueberries and apples. All great for inflammation and my husband can eat all of those.

      • Thanks so much for the reply & suggestions Brandi! Yes it can be so tough, I’m just trying to hang in there and figure it all out! 😘

  37. Another awesome delicious recipe we all loved these Fluffy Vegan Spelt Blueberry Pancakes ! Wonderful work Brandi 👍😘

    • brandi.doming@yahoo.com

      I’m so happy to hear that, thank you so much Mimi!

  38. Finally I’ve found the best spelt flour pancakes ever ! Just made these for breakfast they are great. I used soy milk because I didnt have any coconut milk and thwy turned out great. These will be my go to pancakes from now on 🙂

    • brandi.doming@yahoo.com

      Yay!! So awesome to hear that Audrey, thank you so much for the wonderful feedback!!

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