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Spelt Blueberry Pancakes

Fluffly and vegan Blueberry Pancakes.
Course baking
Cuisine breakfast
Keyword pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 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.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg