Cardamom Spiced Spelt and Almond Flour Pancakes + Orange-Vanilla Bean Yogurt and Pomegranate Seeds —

Cardamom Spiced Spelt and Almond Flour Pancakes + Orange-Vanilla Bean Yogurt and Pomegranate Seeds

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 pancakes 1x



For pancakes:

  • 1 1/4 cups spelt flour (or whole wheat pastry or AP)
  • 1/2 cup almond flour
  • 2 tbsp coconut or light brown sugar
  • 3/4 tsp sea salt
  • 1 tsp cardamom
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup oat milk, or other milk of choice
  • 2 tbsp melted ghee, butter or coconut oil, plus more for cooking
  • 2 large eggs,
  • 1 tsp apple cider vinegar

For Yogurt:

  • 3/4 cup yogurt of choice (I use either grass-fed whole milk greek yogurt or full-fat coconut yogurt)
  • Zest of 1 orange
  • 1/8 tsp vanilla bean powder (or 1 tsp vanilla extract)
  • 1 tbsp maple syrup

For serving:

  • Pomegranate seeds (or any seasonal fruit you desire)


  1. Make the yogurt: whisk together yogurt, orange zest, vanilla and maple syrup until well-combine and smooth. Set aside.
  2. Prepare the pancake batter: Whisk together the dry ingredients. Before adding the wet ingredients, start heating the griddle or pan so it is hot once the batter is ready. Form a well in the dry ingredients and add the vanilla, milk, melted ghee/coconut oil, eggs and ACV. Whisk JUST until combined — visible streaks of flour should be gone, but there will still be lumps.
  3. Heat a large griddle or skillet over medium to medium-high heat. Lightly coat griddle with ghee or coconut oil and wait until oil is shimmering — about 30 seconds. Drop batter onto griddle by the 1/4 cup. Cook for about 2 to 21/2 minutes until bubbles are forming and have started to pop. If the pancakes is browning too quickly, reduce heat. The bottom of the pancakes should be golden brown. Using a thin spatula, flip pancake and cook for 2 to 21/2 minutes more. Transfer to a plate and keep warm under another plate or a sheet of aluminum foil. Cook the rest of the pancakes.
  4. Serve immediately with the orange-vanilla yogurt, pomegranate seeds and maple syrup. Enjoy!