Banana Blueberry Spelt Pancakes

8 pancakes
14 min

These breakfast staples are the new Wheaties! They are sure to give you a good boost of energy AND they will keep you full throughout your busy mornings. Perfect for a weekday breakfast to keep the kiddos fueled for the first part of their school day. Skip the whipped cream (a weekend pancake-topper around here) and you have a dairy-free, no refined sugar first meal. I have been known to pluck one of these out of the fridge, roll it up and take it on the go. They also freeze well and can be reheated in a toaster. A win all the way around.

Banana Blueberry Spelt Pancakes
Recipe details
  • 8  pancakes
  • Prep time: 10 Minutes Cook time: 4 Minutes Total time: 14 min
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Ingredients

  • 1 cup plus 2 tablespoons spelt flour
  • 2 tablespoons flaxseed meal
  • 2 tablespoons coconut palm sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 large egg, room temperature
  • 1 1/4 cups cashew milk (or milk of your choice)
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, mashed
  • 1 1/2 cups fresh blueberries
Instructions

Preheat oven to 200ºF.
In a large bowl, whisk together the flour, flaxseed meal, sugar, baking powder and salt.
In a separate small bowl, whisk together the egg, cashew milk and vanilla extract. Add to flour mixture, mixing until the last bit of flour just disappears. Fold in the bananas.
Heat a griddle to medium heat. Add batter ½ cup at a time to griddle and top with blueberries, pushing them in slightly.
Flip when bubbles start to pop through on the pancake surface and the pancake is lightly golden brown. Cook until just set in the center. Transfer to a sheet tray and keep warm in the oven.
Remove from the oven and top with whipped cream and berries.
Whisked Away
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