Soft, fluffy, delicious and healthy - it doesn't get any better than these World's Best Blueberry Spelt Pancakes!
Who doesn't love a good old pancake stack! I sometimes still have dreams about my time spent in the USA enjoying a "snack" at IHop. Over time I've moved away from empty carbs but there are days when I still want my pancake fix, so adding spelt flour, an ancient grain, into my diet has been one of the easiest and best nutrition moves ever!
Spelt flour is known to be more tummy-friendly due to its easy-to-digest gluten structure (not like the refined flours we usually eat today which a lot of people have difficulty consuming or enjoying) and it is also much more nutritious for you and doesn't give you horrible blood sugar spikes. Spelt flour is readily available in Australian supermarkets and health food stores but if it is a little harder for you to get a hold of, just hop online there are heaps of sites that can deliver it right to your door.
To amp up the healthy factor, I also subbed in coconut milk in place of regular milk because fats from coconut milk are good fats and are soothing to our digestive system.
And last but not least, we have blueberries, a classic pancake accompaniment! Of course, if you want to use different fruits or omit the fruit you can - but why on earth would you deprive yourself of nature's antioxidant-rich, jewelled blue fruits?
Now I would be willing to place a bet that if I put a regular pancake and this amazingly awesome one in front of you, not only won't you be able to tell the difference, you might even say it is the best pancake you've EVER EATEN!
I love this tip I saw by TV chef Poh from Poh's Kitchen - cut a square of cold butter and place it on the end of a fork so you can spread the butter in the pan easily between pancakes. The heat in the pan melts the perfect amount to coat the pan - genius!
For an even more decadent treat add your favourite additions including crispy bacon, whipped cream, ice cream, pan-fried bananas banana OR you could put choc-chips into the batter and serve these up with strawberry sauce - oh my, I am starting to drool at the thought!
YOU WILL NEED
2 cups of spelt flour
4 teaspoons baking powder
Good pinch of salt
1/4 cup sugar
2 teaspoons vanilla extract
1 full 400ml |13.5 ounce can of coconut milk
1 cup blueberries (some of these will be used for serving.)
Butter for your frying pan
Extra butter, maple syrup and/or blueberries for serving (optional but delicious)
In a large mixing add the spelt flour, baking powder, a good pinch of salt and sugar. Give a good mix to combine thoroughly.
Add your eggs, vanilla extract, and coconut milk and using a whisk, combine until you have a smooth batter (it will be a little on the thicker side).
Heat a 20cm/8" small non-stick frying pan over medium heat and once hot enough use. grab your butter on your fork to grease your pan or just add a little butter to your pan and let it melt first.
Using a 1/4 cup measure, pour your pancake batter into your pan. (I like to turn the heat down just a little at this point).
Drop 6-7 blueberries into your pancake batter.
When your pancake batter starts to "bubble" gently on top and the bottom comes away easily from the pan the pancakes are ready to flip.
Once flipped they won't take much time at all to cook through (I found they cooked very quickly on the second side).
Once lightly golden remove from your pan and place onto a clean plate. (I stack them one on top of the other so the additional pancakes keep the heat in them).
Repeat steps 4-9 until all your pancake batter is used up. Adjust your heat between medium and low-medium as needed to ensure the even cooking of your pancakes.
Serve with good quality maple syrup and butter. For an even more decadent treat add your favourite additions including crispy bacon, whipped cream, ice cream, pan-fried bananas banana and/or fresh berries!
MAKES 12 SCRUMPTIOUSLY HEALTHY PANCAKES
Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥