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Banana Blueberry Spelt Pancakes
by
Whisked Away
(IC: instagram)
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
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.
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Published July 27th, 2022 10:55 AM
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