These incredibly fluffy Vegan Blueberry Spelt Flour Pancakes are nutritious and delicious breakfast dish. Its made with plant-based ingredients like whole grain spelt flour, oat milk, dates and fresh blueberries making them perfect to impress your taste buds.
Pancakes are my family’s favorite weekend breakfast. So, I decided to makes these healthy blueberry spelt pancakes.
These vegan pancakes are guilt-free and an excellent recipe to consume your daily dose of antioxidants and fiber.
Why you will love them
They are oil free and nut free
Easy and kid friendly
Refined sugar free
only 9 ingredients
Hence, these vegan blueberry pancakes made with spelt flour are a great way to upgrade your pancake game.
Health benefits of blueberries
Blueberries are rich in antioxidants thereby helping to reduce inflammation. They also rich in fiber which aides in improved digestion. Being a good source of vitamin C and vitamin B6 they support heart health. Blueberries are in low calorie and helps control cholesterol.
I also bake blueberry bread recipe for a variety of breakfast options.
For snacks I like to bake a batch of oat and blueberry cookies.
About spelt flour
Spelt flour comes in two varieties white and whole grain. Its an ancient grain and is stone ground. The white version is the starchy part of the grain thats made from endosperm only. Whereas, whole grain spelt is high in fiber than wheat. Its packed with more nutrition and is easily digestible.
Some of the health benefits are that whole grain spelt has moderate impact on blood sugar making it more diet friendly as compared to other flour. It also helps in reducing the risk of heart disease and lowers type 2 diabetes as well.
Hence, I like using spelt flour and enjoy baking my spelt bread.
I also made vegan pumpkin waffles with spelt.
When in season, I also make butternut squash waffles with whole grain spelt flour.
Spelt flour – I used the whole grain spelt flour for its nutrition content and its healthier than whole wheat. It easily binds making these blueberry pancakes soft, fluffy and delectable.
Blueberries – I used fresh blueberries because they added so much more flavor and color to these spelt flour pancakes.
Oat milk – I used oat milk to make these pancakes nut free. However, any dairy free milk works in this recipe.
Hempseeds – its a superfood that adds protein and fiber along with healthy fats to these blueberry spelt flour pancakes.
Dates – I like natural sweetener in my recipes so pitted dates adds lot of fiber to these vegan spelt pancakes. Moreover, dates fall under the wholefood category making them the best choice as sweetener.
Flaxseed meal – Flaxseed meal is a great source for omega-3. I used it in a soaked form for my fluffy blueberry pancakes. Its a great egg substitute and adds fiber too. Flaxseed meal makes a great no-bake energy bar too.
For detailed measurement of ingredients, lease scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, I soaked flaxseed meal in warm water and stirred it well. Then, I kept it aside.
Secondly, in a blender, I combined oat milk, blueberries, dates, hempseeds, vanilla extract and blended it smooth. I kept this aside as well.
Next, In a large mixing bowl, I combined whole grain spelt flour, baking powder and salt. Then, I mixed it well until there were no lumps.
Thereafter, I stirred in the blended blueberries and soaked flaxseed meal into the flour mixture.
Immediately, I whipped it into a batter.
Afterwards, I heated a nonstick pan and greased it with a cooking spray. Then, I poured about 1/4 cup of the batter at its center. I let it cook until the top of the pancake started to form bubbles.
Subsequently, I flipped the pancake with a flat spatula and let it cook from the other side.
Once done, I gently scooped it out of the pan and placed it on the serving plate.
I repeated the above steps for the rest of the batter. Then, I garnished them with more hempseeds and fresh blueberries followed by drizzled maple syrup.
We thoroughly enjoyed our breakfast with these fresh blueberry pancakes made with spelt flour.
Refrigerator – Once completely cooled place these pancakes in an air tight container and refrigerate for about 1 week. Warm them in the microwave for 30-40 seconds on high before serving.
Freeze – Once completely cooled of at room temperature, place these blueberry pancakes in a Ziploc bag or freezer friendly container. Make sure to release any extra air out of the Ziploc bag before sealing it. Then, freeze them for about 2 months. Microwave for about 1 minute before serving.
These spelt flour pancakes can be served with lots of drizzled maple syrup and topped with fresh blueberries. However, I also like to serve them with my silken tofu omelette.
Sometimes, I like to top them with homemade ricotta.
- It is important to warm up your pan at high flame and before pouring the batter, then bring it to medium heat. Let it cook until bubbles form and then flip for the fluffy pancake texture.
- Most importantly, do not overmix the batter and let it rest for few minutes for all ingredients to absorb well. This also helps in thickening the batter a bit.
- Immediately, after pouring the batter on the pan gently shape it round with the back of the spoon without pressing it too much.
Yes! First of all its made with fresh blueberries which I blended with dairy free milk and dates. To add more nutrition, I added protein rich superfoods like hempseeds and flaxseed meal. For its batter, I used fiber rich whole grain spelt flour. Overall, These oil free blueberry pancakes are packed with protein and can be enjoyed frequently.
Yes! I would still follow the same steps as for blending and then whipping. So, frozen blueberries should also work in these fluffy blueberry spelt pancakes.
I believe you can can use gluten free flour in the same measurement as mentioned in this pancake recipe.
More vegan pancake recipes
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan Blueberry Spelt Flour Pancakes
- In a blender, combine blueberries, oat milk, hempseeds, dates and vanilla extract. Blend it smooth. Keep it aside.
- In a large mixing bowl, combine spelt flour, baking powder and salt. Mix it well making sure there are no lumps.
- Fold, blended blueberries and soaked flaxseed meal into the flour mixture. Whip all the ingredients together and form a batter.
- Heat the pan/griddle at high flame and lightly grease it with cooking spray (greasing is optional). Bring the flame to medium heat and pour ¼ cup of the batter onto the pan. With the back of a spoon, roughly shape it round without pressing or flattening it too much. Let it cook at medium flame until bubbles start to form. With the help of a flat spatula, gently, flip to the other side and cook again until golden in color. Scoop it on the serving plate. Repeat this step for the rest of the batter.
- Drizzle lots of maple syrup and top them with more hempseeds and fresh blueberries. Enjoy!
- Refrigerator – Once completely cooled place these pancakes in an air tight container and refrigerate for about 1 week. Warm them in the microwave for 30-40 seconds on high before serving.
- Freeze – Once completely cooled at room temperature, place these blueberry pancakes in a Ziploc bag or freezer friendly container. Make sure to release any extra air out of the Ziploc bag before sealing it. Then, freeze them for about 2 months. Microwave for about 1 minute before serving.
- This recipe makes 6 pancakes and the serving size is 2 pancakes per person.
- Make sure to cook the pancakes at medium heat and let some bubbles form before flipping for fluffy pancakes.
- You may use frozen blueberries instead of fresh blueberries if desired. But fresh blueberries definitely work better in this recipe.