Blueberry Spelt Pancakes
Start your morning on a wholesome and delicious note with these Blueberry Spelt Pancakes, a delectable twist on the classic breakfast favorite. Made with nutritious spelt flour, these pancakes boast a nutty flavor and light, fluffy texture that's perfectly complemented by bursts of juicy blueberries in every bite. The recipe uses a simple homemade buttermilk substitute, along with warm cinnamon and a touch of maple syrup, for a subtly sweet and aromatic finish. Quick and easy to prepare, these pancakes come together in just 25 minutes and are versatile enough to pair with your choice of syrup, fresh fruit, or a dollop of yogurt. Whether you're embracing a healthier lifestyle or simply looking to elevate your breakfast game, these Blueberry Spelt Pancakes are sure to impress! Keywords: Blueberry Spelt Pancakes, spelt flour pancakes, blueberry pancake recipe, healthy breakfast ideas, fluffy pancakes with blueberries.
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Recipe Information
Ingredients
- 1.5 cups spelt flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 1.25 cups milk (dairy or plant-based)
- 1 tablespoons apple cider vinegar (or lemon juice)
- 1 large egg
- 2 tablespoons maple syrup
- 1 teaspoons vanilla extract
- 2 tablespoons unsalted butter (or coconut oil), melted
- 1 cup fresh or frozen blueberries
- 1 tablespoons neutral-flavored oil (for cooking)
Instructions
In a medium bowl, whisk together the spelt flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a measuring cup or small bowl, combine the milk and apple cider vinegar. Let it sit for 5 minutes to curdle and create a simple buttermilk substitute.
In a large mixing bowl, whisk together the egg, maple syrup, vanilla extract, and melted butter. Add the curdled milk mixture and stir until combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are fine.
Fold the blueberries into the batter, ensuring they are evenly distributed.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with additional maple syrup, butter, and fresh blueberries if desired.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 14.8 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
