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
- 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
- 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.
- 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!
- 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.
- 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.
- 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.