Ingredients17 m servings 413 cals
- Whisk buttermilk, egg, maple syrup, and coconut oil together in a bowl.
- Whisk spelt flour, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add blueberries and toss gently to coat.
- Stir buttermilk mixture into the spelt flour mixture until just combined.
- Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet and cook until bubbles begin to form, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.
- Cook's Notes:
- To make these gluten-free, use 1 cup gluten-free oat flour instead of the spelt flour.
- Substitute raspberries or strawberries for the blueberries if desired.
Per Serving: 413 calories; 11.6 g fat; 66.3 g carbohydrates; 15.7 g protein; 98 mg cholesterol; 920 mg sodium. Full nutrition
ReviewsRead all reviews 6
Excellent recipe! My only substitute was using a T. of granulated sugar for the maple syrup as I didn’t have any on hand. My kids gobbled them up so fast! The batter is thin, so these are not “f...
These turned out very well for most of the familia, although hubby didn’t like it as much. I had to grind the spelt in the coffee grinder because I didn’t have it in flour form, and that may hav...
I am always looking for recipes that are non acidic and spelt flour is an ingredient I use. These pancakes are delicious, my husband even said they were good. I didn't have buttermilk so I use...
These pancakes are delicious! Whole spelt flour does beautifully in pancakes. These are not very sweet... because I like to eat pancakes plain as a snack, I may increase the amount of sweetener ...
I LOVE these pancakes. They are fluffy and moist. I don't feel heavy after eating them either. They are very easy to make.