SPELT BLUEBERRY PANCAKES
2 ozspelt flour - 2 ounces
2 ozoat flour - 2 ounces
1 tspbaking powder - 1 teaspoon
1 ozflaxseed meal (ground) - 1 ounces
3 ozmilk substitute (soy) - 3 ounces
1 ozapplesauce - 1 ounces
1 tsphoney (or agave nectar) - 1 teaspoon
1 tspvanilla- 1 teaspoon
2 ozblueberries - 2 ounces
How to Make SPELT BLUEBERRY PANCAKES
Whisk the flours, baking powder, flax seed meal, and salt together in a large bowl.
Combine the wet ingredients in another bowl.
Form a well in the center of the dry ingredients and add the wet ingredients.
Stir the batter just until the dry ingredients are thoroughly moistened; it will seem very thin, but it will thicken.
Let the batter rest for 15 minutes (spelt flour takes a little longer to absorb liquids). If you can’t wait, your pancakes won’t be as crisp.
After the batter has rested, fold in the blueberries. Cook according to directions for E2 Basics Pancakes.
- DIRECTIONS - Basic Cooking
Combine the mix and the liquid in a large bowl, stirring to remove lumps.
Heat a dry skillet until a drop of water dances on its surface.
Spraying the skillet once should allow for three batches of pancakes.
Ladle a large scoop of batter into the pan. Several pancakes can be cooked at once if you’re using a large skillet.
Cook until the batter begins to bubble and the bottom of the pancake is golden.
Flip and cook on the other side until both sides are golden.
Add bananas, blueberries, peaches, or strawberries with walnuts or pecans to the batter. Or sprinkle 70 percent pure cocoa chips into the batter for a chocolate treat!