Spelt Blueberry Pancakes
Fluffly and vegan Blueberry 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