Fluffy Fruited Spelt Pancakes

• 1-3/4 to 2 Cups Plain or Vanilla Milk Alternative of Choice ( I used unsweetened vanilla almond milk)
• 2 Tablespoons Ground Flaxseed
• 2 Teaspoons Apple Cider Vinegar
• 2 Tablespoons Grapeseed, Sunflower or Other Mild Tasting Oil (original recipe uses 3; your call, I was cutting the fat a bit, but more oil means more fluff!)
• 1 Tablespoon Agave Nectar or Maple Syrup
• 1-3/4 Cups Whole Spelt Flour
• 2 Tablespoons Unflavored Protein Powder (rice or soy are ideal) or Soy Flour or Chickpea Flour, sifted
• 1 tablespoon Baking powder
• 1/2 teaspoon Baking soda
• 1/4 teaspoon Sea Salt
• 1/4 Teaspoon Nutmeg or 1/2 Teaspoon Cinnamon (optional)
• 1 Cup Berries or Chopped Fruit (I used banana)

Preparation

1 Measure 1-3/4 cups of the milk alternative into a measuring cup and add the flaxseeds, vinegar, oil, and agave, stirring well. Set aside while measuring remaining ingredients, or for at least 2 minutes.
2 Set aside while measuring remaining ingredients, or for at least 2 minutes.
3 In a large bowl, sift the flour, protein powder, baking powder, baking soda, sea salt, and spice (if using). Pour the wet ingredients over the dry and mix just to blend (there should still be a few lumps here and there).
4 Heat a nonstick pan over medium heat (spray the pan with olive oil spray if desired).
5 Using an ice-cream scoop or measuring cup, measure out about 3 to 4 tablespoons (or 1/4 cup) of batter for each pancake and spread slightly in the pan.
6 Cook each pancake about 3-4 minutes per side, until golden brown and puffed up. Serve immediately. Refrigerate or freeze leftovers for later use (may be defrosted in the toaster).

Source: www.one.onefrugalfoodie.