Healthy Spelt and Blueberry Pancakes

September 04, 2017

Monday has arrived! The start to the working week isn't most people's idea of excitement so what better day for you to deserve a treat than on a Monday? I call this a treat but it's actually not. It tastes like it should be way unhealthier than it is but these pancakes are both delicious and healthy!

Spelt and blueberry pancakes, pancakes, blueberry, banana, spelt, speltflour, honey, recipe

Using spelt flour rather than white flour, which is now available at most leading supermarkets, is much more beneficial to your health. For starters, it has fewer calories but more protein. Here is why you should make this healthy, alternative swap:
  • Refined white flour has a lack of vitamins and minerals.
  • It has preservatives and high fructose corn syrup added.
  • It is absorbed by the body like a starch meaning energy is used up rapidly rather than gradually.
  • The risk of cardiovascular problems including high blood pressure and heart attack rises.
  • Increased risk of obesity and diabetes.
  • Increases the risk of some cancers and some inflammatory diseases.
  • Suppresses the immune system.

If you can spare just 10 minutes whether that be in the morning or perhaps after your evening meal, these spelt and blueberry pancakes are more than just a reward in flavour but also in nutrition!

Serves 2 (creates 6 pancakes)

1 cup of spelt flour
2 tsp of baking powder
Pinch of salt
1 egg
150ml plant milk (I used oat milk)
2 handfuls of fresh blueberries

  1. Add the spelt flour to a large mixing bowl.
  2. The baking powder and salt are then added.
  3. Toss in the blueberries and stir gently into the mixture – coating the blueberries in the flour stops the colour of the blueberries from seeping out into the pancakes.
  4. Whisk an egg into a separate bowl and add to the flour mixture.
  5. Add the milk to the bowl and combine.
  6. To a non-stick frying pan, add a knob of butter and heat until melted.
  7. Once the pan is hot and the butter is melted, add 2 large spoons of the mixture to the pan and allow to cook.
  8. Cook for around 2 minutes then flip and cook for a further 2 minutes then remove from the heat. You will notice that the pancakes become crisp on the outside but fluffy and soft in the middle.
  9. Continue with the remaining mixture and serve.

I personally stacked my pancakes, drizzled them with honey, sliced a banana and threw a few extra blueberries on for good measure. 

Just a warning, you will probably want to add some sort of sweetness as the actual pancakes have no sweetness whatsoever, whether that be honey like me, yoghurt, golden syrup, maple syrup, chocolate spread or perhaps a tonne of fruit, the choice is yours! Enjoy!

What are your favourite toppings for pancakes? Let me know in the comments below!

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