Spelt Crepes

Yield: 16 crepes

1 cup light spelt flour

2 tbsp coconut sugar

1 tbsp arrowroot (or tapioca) flour

1/4 tsp salt

1 1/2 cups oat or almond milk

2 tbsp coconut oil, melted

1/2 tsp vanilla

1. In a large bowl, combine the flour, coconut sugar, arrowroot, and salt and whisk to combine.

2. Make a well in the centre and pour the milk, oil, and vanilla into the dry ingredients. Gently whisk until just mixed.

3. Heat a small non-stick pan over medium heat with a teaspoon of coconut oil. Make sure the pan is hot before adding your first crépe, and then ladle in about a quarter-cup of the batter. Rotate the pan to coat the base of the pan in batter.

4. Cook for about 90 seconds, then flip and cook for another minute on the other side. Repeat for the remaining batter and serve hot.

https://www.occasionallyeggs.com/vegan-crepes/

Coconut Almond Quinoa Pancakes

Yield: 6 pancakes

1/2 tbsp + 2 tbsp coconut oil, divided, melted, plus extra for the pan
1/2 tsp cinnamon
1/2 cup quinoa
7/8 cup water
1 tbsp lemon juice
1 cup almond or coconut milk of your choice
1 1/2 cups almond flour
1/2 cup whole spelt flour (or gluten-free all-purpose flour)
2 tsp baking powder
1/2 tsp baking soda
2 tbsp coconut sugar
1/2 tsp salt
1 egg
2 tsp vanilla extract
optional: 2 bananas, sliced
optional: 2 tbsp cacao nibs or chocolate chips
optional: 1 cup blueberries

1. In a small pot, over medium heat, add 1/2 tablespoon of the coconut oil. Once warm, add the cinnamon and stir. Add the quinoa and stir around in the oil to lightly toast. Add the water and bring to a boil. Cover, reduce heat to low, and simmer for about 15 minutes until quinoa is cooked, but kind of crunchy. Let cool quinoa completely.

2. In a small bowl, add the lemon juice to the milk. Set aside to curdle for at least 5 minutes. 

3. In a medium bowl, combine the almond flour, spelt flour, baking powder, baking soda, coconut sugar, and salt. Stir to combine.
4. Add the curdled milk mixture, egg, vanilla, and remaining 2 tablespoons of coconut oil to the flour mixture. Gently fold it together with a spatula until just combined.
5. Add the cooled quinoa and fold it in until evenly mixed.

6. Heat a medium non-stick pan over medium heat. Brush with melted coconut oil. Drop 2 to 3 tablespoons of batter onto the pan and spread/flatten it out. If using, press banana slices onto the top of the cakes, and/or sprinkle with cacao nibs/chocolate chips/blueberries. Once bubbles start to form on top and the bottom is golden, flip them over. Continue to cook until bottom side is golden/dry.
7. Repeat with remaining batter, keeping cooked cakes warm.

8. Serve pancakes with maple syrup and yogurt dolloped on top.

http://thefirstmess.com/2013/03/20/vegan-coconut-almond-quinoa-breakfast-cakes-recipe/