Vegan Blueberry Spelt Flour Pancakes

a hand drizzling maple syrup over the blueberry spelt flour pancakes.

Vegan Blueberry Spelt Flour Pancakes

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.

Course Breakfast

Cuisine American

Keyword blueberry spelt pancakes, how to make vegan pancakes with spelt flour, vegan blueberry pancakes, vegan spelt pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 201kcal

Author Gunjan

Ingredients

1/8 cup flaxseed meal (soaked in 1/4 cup warm water)
1 cup fresh blueberries
1/2 cup oat milk
1 tbsp hemp seeds
1 pitted dates
1 tsp vanilla extract
1 cup whole grain spelt flour
1 tsp baking powder
1/4 tsp salt

Instructions

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!

Video

Notes

How to store:

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.

Nutrition