I have served these blueberry pancakes to many people for brunch and no-one has even noticed the lack of butter and sugar in the recipe. These have been reduced down to the most simplest of steps and ingredients to make them a far less fuss to make on a Sunday morning.. meaning that you will want to make them every Sunday morning!
These are not overly sweet pancakes, but by adding your toppings of coconut, maple, honey, yogurt and fruit they sweeten up nicely without the addition of any refined sugars.
Ingredients
| 1 ¼ cups | Spelt flour, buckweat or high grade also |
| 1 ¼ cups | Milk, Soy as an option |
| 1 Tbsp | Baking powder |
| 1 tsp | Vanilla essence/extract |
| ½ tsp | Cinnamon |
| 1 | Egg |
| ½ cup | Blueberries, frozen or fresh |
Alternative flavours that can be added to the mix
| ¼ cup | Desiccated coconut |
| ¼ cup | Coconut sugar |
| ¼ | Lemon zest |
| 1 tsp | Chia seeds, sprinkled in for extra nutrition |
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Directions
- In a bowl mix together the flour, baking powder, cinnamon and any other creative additions (lemon zest, chia seeds etc).Preheat a frying pan with a little butter.
- Mix in the wet ingredients, starting with the vanilla and egg followed by the milk half at a time so that it is not too runny.Gently fold in the blueberries.
- Cook the pancakes using a ladle of batter at a time. Flip the pancakes over once you see little bubbles appear on the surface. If you find there is still some raw batter around the blueberries once they appear cooked, put the batches in the oven, on 100 degress celsius while you cook the rest of the batch.
- Serve with seasonal fresh fruit, good quality honey or maple, coconut and yogurt.