As you probably guessed it from the name, these pancakes are made with spelt flour. This is a great option for people who need/want to avoid wheat. This is wheat free flour; it is also low in gluten. In fact; the gluten in spelt flour breaks down much easier. This type of flour also contains fewer calories. Plus, the texture of the finished product is very similar to recipes made from wheat flour, so it’s hard to tell the difference.
Also, as the name states, the recipe includes blueberries. These little “brain berries” are full of antioxidants that help rid the body of free radicals. They also have potassium, Vitamin C, and Fiber. Additionally, the recipe includes everyday products like vinegar, milk, baking powder, vanilla extract, eggs, and powdered sugar. Products found in many households.
The recipe is very easy. Coat the griddle with your choice of butter or oil. Mix up your milk and vinegar and allow it to set for 3 minutes. Then add the rest of the ingredients as directed. Pour about 1/3 of a cup of batter on the griddle. You’ll know when the pancake is ready to be flipped by the little bubbles forming and the solidity of the sides. Once you flip it you’ll only need to cook for about another minute or two. The total time it takes to make these pancakes is about 10 minutes. You’ll have enough pancakes to serve yourself and a friend.
If you like this recipe, check out the “Spelt Flour Muffins.” It’s also listed under the breakfast category. Enjoy trying out new recipes and finding new culinary loves.
Written by Ashley Horst
- 1 cup milk
- 1 tablespoon white vinegar
- 1 large egg, beaten
- 2 tablespoons powder sugar
- 1 cup all-purpose spelt flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- Combine milk and vinegar in a small cup, stir and let sit for 3 minutes. In a large mixing bowl, mix together remaining ingredients. Add in milk mixture, until thoroughly combined; batter should be thick and smooth. Lightly coat griddle with butter or oil on medium/high heat.
- Pour 1/3 cup of pancake batter onto griddle. Pancake will be ready to flip when bubbles have formed and burst around the entire perimeter; about 2-3 minutes. Flip carefully and cook for another 1-2 minutes; until both sides golden brown. Serve with blueberry syrup (recipe below) and enjoy!
[ingredients title=”Syrup Ingredients”]
- 1 cup fresh blueberry
- 2 tablespoons pure maple syrup
- 1 teaspoon lemon juice
- 1/2 cup water
- 1/2 cup sugar
- Combine all ingredients in a medium sauce pan; boiling on medium/high heat, stirring occasionally for 5-10 minutes or until it reaches a syrup consistency.