Mix the spelt flour, baking powder, baking soda, coconut sugar and cinnamon in a bowl. Add the almond milk, egg and vanilla and stir until combined; do not over mix.

Place the bowl in the fridge for 15 minutes to set the batter.

Place 1/2 Tbsp coconut oil in the pan and heat to medium heat. Use 1/4 cup of the batter for each pancake and cook in batches, adding additional oil as required. Cook the spelt pancakes for a total of 7 minutes; flipping after roughly 5 minutes when the top is bubbly and the bottom is golden brown.

Serve your spelt pancakes hot with maple syrup or stack’em high with the layer of your choice or your very own creation.

Layering ideas: 

• 2 bananas, walnuts and maple syrup
• 2 cups of berries and vanilla Greek yogurt
• 2 apples, almond butter and honey

Note: Makes 6-8 pancakes