Blueberry Pancakes with spelt flour | easy and delicious

This post is also available in: german/deutschHi friends I hope you have a nice Holidays? What`s you fave breakfast on chilly and cosy mornings? Yes, Fluffy and vegan Blueberry Pancakes with spelt flour. They are so good and the kids love them too.

Blueberry pancakes
40 g spelt flour
1 tsp baking powder
1 tbsp baking soda
1 tbsp vinegar
1 tsp ground cinnamon
150 ml Soy Milk or oat milk
150 g plain Greek yogurt or soy yogurt
30 ml maple syrup or agave syrup
1 tbsp melted coconut oil
125 g fresh or frozen blueberries

In a large bowl, toss the flour, baking powder, salt and cinnamon together until combined. Set aside.
In another bowl, whisk the yogurt, milk and maple syrup until combined. Whisk in the oil.
Mix baking soda with vinegar.
Pour the wet ingredients into the dry ingredients and gently whisk to combine the ingredients. The batter is thick.
Gently, fold in the blueberries, especially if you are using frozen blueberries.
Heat a skillet over medium heat.
Drop about 1-2 tbsp of batter on the skillet. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through.
Serve pancakes immediately with toppings of choice.

If you try these blueberry pancakes or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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Blueberry Pancakes with spelt flour

Fluffy and moist blueberry pancakes. These blueberry pancakes are quick to make, vegan and kids love them too.

Course baking

Cuisine breakfast

Keyword pancakes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 pancakes

Author Klaraslife

Ingredients

• 40 g spelt flour
• 1 tsp baking powder
• 1 tbsp baking soda
• 1 tbsp vinegar
• 1 tsp ground cinnamon
• 150 ml Soy Milk or oat milk
• 150 g plain Greek yogurt or soy yogurt
• 30 ml maple syrup or agave syrup
• 1 tbsp melted coconut oil
• 125 g fresh or frozen blueberries

Instructions

• In a large bowl, toss the flour, baking powder, salt and cinnamon together until combined. Set aside.
• In another bowl, whisk the yogurt, milk and maple syrup until combined. Whisk in the oil.
• Mix baking soda with vinegar.
• Pour the wet ingredients into the dry ingredients and gently whisk to combine the ingredients. The batter is thick.
• Gently, fold in the blueberries, especially if you are using frozen blueberries.
• Heat a skillet over medium heat.
• Drop about 1-2 tbsp of batter on the skillet. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through.
• Serve pancakes immediately with toppings of choice.

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