Blueberry Pancakes (Vegan, Dairy-Free)
4 to 6
1 cup sprouted Spelt flour (or gluten-free flour blend, regular flour)
1 1/2 tbsp baking powder
1/4 tsp salt
1 tbsp sweetener of choice (coconut sugar or maple syrup work well)
1 cup almond milk
1 tbsp coconut oil, melted
1 flax egg (1 tbsp ground flax seeds mixed in 3 tbsp water)
2 handfuls of blueberries
Extra coconut oil to grease the pan
Sift together your flour, baking powder, salt, and sweetener of choice together in a bowl and set aside.
In a separate bowl, whisk your almond milk, coconut oil, and flax egg. Pour your wet ingredient mixture into your dry ingredient bowl and gently mix until just combined. Be careful not to overmix!
Add in your blueberries and gently stir them into the mixture. Allow the batter to rest for 5 minutes.
In a large skillet, melt your coconut oil over medium heat.
Pour a scoop of your batter into the pan, letting your pancake cook for 2 to 3 minutes, or until small bubbles begin to form.
Flip your pancake and let it cook for another minute before plating.
Repeat steps 5 and 6 until all of your pancakes are finished and top with your favorite syrup, jelly, or toppings of your choice and enjoy!
To make a flax egg mix 1 tbsp of ground flax seeds with 3 tbsp of water. Let sit for 5 minutes to allow it to gel.
If you’re using a gluten-free flour blend, check to see if it contains xanthan gum. If it doesn’t, you will want to add 1/2 tsp of xanthan gum to the mix to help make the pancakes fluffy.
Don’t overmix your batter! It’s ok if there are a few clumps in it. Overmixing will lead to tough dense pancakes.