Blueberry Pancakes with Spelt Flour
You will love how easy these delicious pancakes are to prepare. Blueberries are rich in bioflavonoids, which give you natural sun protection. Bioflavonoids not only are fine antioxidants, they also help prevent capillary-wall leakage.
If you want to substitute 1 1/2 cups whole wheat pastry flour for the spelt flour; be sure to increase the juice to 2/3 cup.
- 4 eggs
- 1/2 cup apple juice or apple cider
- 4 tablespoons melted extra virgin coconut oil or butter
- 3 tablespoons honey or maple syrup
- 1 tablespoon vanilla extract
- 1 1/2 cups spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup fresh or frozen blueberries
- Whisk the eggs in a large mixing bowl. Mix in juice, honey, 3 tablespoons coconut oil, and vanilla. If you like light fluffy pancakes, add only the yolks at this time and reserve the whites.
- Sift together the flour, baking powder, and salt, and add the liquid ingredients and blueberries and stir until well combined.
- For lighter pancakes, if you have reserved the whites beat them until firm but not dry and fold them into the other ingredients.
- Heat 1 tablespoon coconut oil in a griddle or heavy skillet over medium heat, and brush it over the surface of the griddle.
- Drop heaping tablespoons of batter onto the hot griddle and cook 1- 2 minutes, or until the tops are bubbly and the edges are dry. Using a spatula, turn the pancakes over and cook another minute, or until the bottoms are golden brown.
- Serve immediately.