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 5
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.