Fluffy Egg-Free Pancakes

In a large bowl, use a whisk to mix the spelt flour, sugar, salt and a pinch of turmeric. The turmeric will replace the color of egg yolks, so the pancakes will have a lovely golden-yellow color.

Slowly pour the mixture of milk and mineral water into the dry ingredients while whisking continuously. It's important to add the liquid gradually to prevent lumps from forming. Finally, stir in the melted oil and vanilla.

Let the batter rest. This is a key step for egg-free pancakes. Let the batter rest for at least 10–15 minutes. This allows the starch in the flour to swell, which prevents the pancakes from tearing during cooking.

Heat a pan well over medium-high heat and lightly grease it with oil. Use a bit more fat for the first pancake.

Pour the batter with a ladle and spread it evenly by swirling the pan in a circular motion. Since there are no eggs in the batter, the pancakes cook a bit longer on the first side. Cook for about 2 minutes, until the edges lift and the surface dries.

Carefully flip and cook on the other side for about 1 minute, or until golden-brown. Serve warm with your favorite filling.