Blueberry Pancakes with spelt flour
Fluffy and moist blueberry pancakes. These blueberry pancakes are quick to make, vegan and kids love them too.
Soy Milk or oat milk
plain Greek yogurt or soy yogurt
maple syrup or agave syrup
melted coconut oil
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.