Note: you will need a pancake mould (or a deep metal ring) in order to make this recipe.


Ingredients (serves 4)

  • 1½ cups flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 2 tbs raw sugar
  • 1 tsp vanilla extract
  • 2 tsp ‘no egg’ egg replacer + 4 tbs of water
  • 1 cup unsweetened almond milk
  • 1 tbs apple cider vinegar


  1. In a bowl mix almond milk and apple cider vinegar to create a buttermilk
  2. In a small bowl together ‘no egg’ and water to create an egg replacer
  3. Sift together dry ingredients (spelt flour, raw sugar, salt, baking soda, baking powder) in a large mixing bowl
  4. Add the vanilla, almond milk, and egg replacer mixtures to the dry ingredients
  5. Whisk all together until a smooth batter is formed
  6. Cut a strip of baking paper and line the inside of a pancake mould or deep metal ring
  7. Place the mould in a non-stick pan and heat on a low temperature for a few minutes, pour in the batter mixture until it reaches the halfway mark on the mould
  8. Cook for approximately 4 minutes, when bubbles begin to appear and it is visibly less liquid, flip quickly, and cook for a further 4 minutes
  9. To serve, garnish with whatever fruits, nuts, or spreads you desire



    1. I’ve seen some people use egg rings and other use cardboard that they fashioned into the shape of a ring, but I’m not sure how well these would work :,)


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