Spelt Blueberry Pancakes
Recipe: #11087
November 11, 2013
Categories: Breakfast, Tofu/Soy, Blueberry, Brunch, Heart Healthy, High Fiber Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Flour, more
"These are some of our favorite oil-free, whole grain pancakes. We usually eat them topped with maple syrup and sliced bananas. (Original recipe by Anthony Salerno, on engine2diet dot com, and changed slightly to suit us.)"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (229.1 g)
- Calories 341.8
- Total Fat - 6.2 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 472.8 mg
- Total Carbohydrate - 65 g
- Dietary Fiber - 7.5 g
- Sugars - 13.6 g
- Protein - 11.1 g
- Calcium - 295.1 mg
- Iron - 4 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a medium size mixing bowl, whisk together spelt flour, oat flour, ground flaxseed (or quick 1-minute oatmeal), sodium free baking powder, and salt.
Step 2
In a small mixing bowl, whisk together low fat soy milk, applesauce (or other mashed sweet fruit), honey (or agave nectar), and pure vanilla extract.
Step 3
Add wet ingredients to dry, and mix until just combined.
Step 4
Let batter rest for 15 minutes, so it will thicken; then fold in blueberries.
Step 5
Heat a large non-stick (ceramic) skillet over low heat.
Step 6
Spoon about 1/4 cup of batter (per pancake) into hot skillet and cook until bubbles begin to appear on top, and bottom is golden brown; then flip pancake/s and cook until other side is also golden brown (adjusting heat as necessary to keep pancake/s from burning).
Step 7
Serve warm with maple syrup or honey, and fresh fruit.
Tips
- Large non-stick (ceramic) skillet
- Silicone pancake turner
0 Reviews
You'll Also Love
