Vegan Blueberry Spelt Pancakes

Because everybody deserves Pancakes for breakfast

https://www.cutoutandkeep.net/projects/vegan-blueberry-spelt-pancakes • Posted by JJ

These pancakes are amazingly fluffy for not having any eggs in them! If in season, use fresh berries but if using frozen (as I usually do) just run them under some water and drain on paper towel to thaw slightly.

You will need

2 tbsp Rice Syrup Agave or Maple Syrup 2 tbsp Water 1 tbsp Ground Flaxseed 1 cup Almond Milk or other non-dairy milk 2 tsp Apple Cider Vinegar 1 tsp Sea Salt ½ tsp Ginger 1 tsp Cinnamon 3 ½ tsp Baking Powder 1 ½ cup Whole Spelt Flour ½ tbsp Vanilla Extract 1 cup Fresh or just thawed Blueberries - divided 2 tbsp Coconut Oil Melted

Project Budget

Time

Difficulty

Description

These pancakes are amazingly fluffy for not having any eggs in them! If in season, use fresh berries but if using frozen (as I usually do) just run them under some water and drain on paper towel to thaw slightly.

Instructions

1. Sift flour, baking powder, spices and salt into a medium bowl.

2. In a large jug, vigorously whisk together the milk, vinegar and flax with a fork until foamy. - Whisk in syrup, water, oil and vanilla.

3. Pour wet ingredients into dry and stir to just combine. - Fold through 3/4 c blueberries.

4. Let the batter sit for 10 minutes while you preheat a heavy based, non-stick fry pan over medium-low heat. - Use a scant 1/4 c of the batter for each pancake. - Because the batter is quite thick you probably won’t see bubbles on top. - Flip gently when golden underneath.

5. 

   Stack high, sprinkle with the extra 1/4 c of blueberries. - Serve with whipped coconut cream or natural yoghurt (if not vegan) and maple syrup.