Spelt Blueberry Pancakes

These perfect blueberry pancakes can be eaten fresh or frozen for future quick breakfasts or late-night snacks. Top with your favorite berries and perhaps a little Vanilla Cream for extra indulgence.

Recipe by Engine 2 Diet

Serves :12

Calories: 205.6kcal


  • 2 cups spelt flour
  • 2 cups oat flour
  • 2 tablespoons baking powder
  • 4 tablespoons ground flaxseed (also sometimes labeled “flax meal”)
  • ½ teaspoon salt
  • 3 ½ cups unsweetened almond or other plant-based milk
  • 4 tablespoons unsweetened applesauce
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • 2 cups blueberries

How To Prepare

  1. Whisk the flours, baking powder, flax meal and salt together in a large bowl. Combine the wet ingredients in another bowl. Form a well in the center of the dry ingredients and add the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very thin, but it will thicken.
  2. Let the batter rest for 15 minutes (spelt flour takes a little longer to absorb the liquids). If you don’t wait, your pancakes won’t be as crisp!
  3. After the batter has rested, fold in the blueberries. Heat a dry, nonstick skillet (ceramic-coated skillets work especially well) until a drop of water dances on its surface. Ladle a large scoop of batter into the pan. Several pancakes can be cooked at once if you’re using a large skillet.
  4. Cook until the batter begins to bubble and the bottom of the pancake is golden. Flip and cook on the other side until both sides are golden.

Spelt Blueberry Pancakes

  • Replace a little of the flour mix with a scoop or two of your favorite plant-based protein powder for an extra protein punch.
  • Top with Vanilla Cream or plant-based butter for an extra indulgent weekend treat.
  • Freeze a few pancakes for fast breakfasts or snacks — pop in the toaster to defrost when you’re ready to enjoy them.

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Spelt Blueberry Pancakes