1 cup spelt flour
1 1/4 tsp baking soda
pinch of salt
2/3 cup almond milk
1/3 cup buttermilk
1 tbsp liquid sweetener of choice
1/2 tsp pure vanilla essence
1 cup frozen or fresh blueberries, whole
1 medium ripe banana, mashed
Oil or butter for frying (I used coconut oil)
Preheat a large non-stick pan or griddle to medium-high heat, about 175 C / 350 F.
In a medium bowl, mix together the dry ingredients. Set aside.
In a large bowl, mix together the all the wet ingredients EXCEPT the blueberries until well combined. Add the dry ingredients and mix very well. Fold in the blueberries.
If the batter is very thick, add a little more milk until the desired consistency is reached. You want it to be runnier than dough, but still able to hold its own well.
Add some oil or butter the hot cooking surface. Using a ladle, spoon desired amount onto the griddle or pan to form little disks, about 1/3 cup each or 10 cm wide. You can make your pancakes as big or small as you want. The larger, the harder to flip and the longer they’ll have to cook.
It takes about 3 minutes to cook on the first side, and 2 minutes on the other side. Serve with some scrambled eggs, fresh cur fruit, syrup, and a cup of hot coffee.
This recipe makes about 8 pancakes.