Spelt & Blueberry Pancakes
Yields 10
Sunday brekkie is now sorted! A nutritious breakfast option that is also high in fibre and full of antioxidants, so you’ll feel less guilty reaching for an extra serving!
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 2 cups wholemeal spelt flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon cinnamon
  4. 3 eggs, lightly whisked
  5. ½ cup maple syrup/honey
  6. 1.5 cups milk of choice
  7. 2 teaspoons vanilla essence
  8. 1 punnet of blueberries
  9. 2 tablespoons of butter/coconut oil, for cooking
  1. Butter/ yoghurt
  2. Maple syrup
  3. Blueberries
  4. Cacao nibs
  1. In a large bowl, stir together the flour, baking powder and cinnamon.
  2. In a separate bowl mix together the eggs, vanilla essence, milk and maple syrup/honey.
  3. Stir the wet mix into the dry mix until well combined, scraping the sides of the bowl regularly.Gently fold in the blueberries.
  4. Heat a large non-stick pan over medium heat. Coat the pan with some butter or coconut oil.
  5. Spoon the mixture into the pan making sure the pancakes are fairly even in size.
  6. Flip the pancakes when the centre starts to bubble. Cook for a further 1-2 minutes until golden brown.
  7. Serve warm with butter, yoghurt, berries or a generous drizzle of maple syrup!
Rebecca Pope Sydney Food & Lifestyle Blogger https://rebeccapope.com.au/